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Well the first question you'll want to know about is probably why Pig? The answer may be less exciting than you think, lets just say that after I have eaten at my twelfth restaurant for the day, and know that I have three more on the list, I feel like a pig. 

The second thing is probably what in the world is a research chef? I'm a classically trained chef with two culinary degrees. I spent twenty five years in restaurants working nights, holidays and weekends, and loved every minute of it. I started having kids, and realized that I couldn't continue at that pace. So I sold my culinary soul, moved into manufacturing, and never looked back. As a research chef I've spent the last sixteen years working with "yawn" food scientist developing the food you buy at grocery stores and national restaurant chains. I spend time reading charts on what different generations look for in food, eating my way through the American culinary scene, and developing flavor profiles for corporations to use on the products you buy and eat. 

I'm born and raised in Milwaukee, but obviously I travel extensively across America. 

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