The Spotted Trotter, Atlanta, GA

Kevin Ouzts Bio:

Kevin Ouzts is the Executive Chef/Owner/Charcutier of The Spotted Trotter Charcuterie, which he opened in June 2009 after an inspirational education at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former sous chef under James Beard Award Winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter, his first business opened in 2009, as a labor of love concentrating on “Making Good Food The Right Way'' by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast. Ouzts produces some of the finest New American Charcuterie™ in the country – In his facility in Atlanta Georgia Kevin and the entire Spotted Trotter team create New American Charcuterie™ which includes Southern-inspired salami made with Black Pepper and Sorghum, Toasted Peanut, Cayenne, Pecan and Mayhaw. They also create fresh sausages, Crepinettes, pates, and rillettes, just to name a few – all are instantly recognizable because of his mantra of focusing on the "details' in good meat and making it the right way.

 

Chef Ouzts is certainly on his way to giving America and the South a powerful voice in the world of charcuterie, long-dominated by Italian, Spanish and French Makers. Currently you can find The Spotted Trotter Boutique Batched Charcuterie and meats distributed throughout all 50 states as well as Delta First Class flights to Europe, Independent Retailers and Grocers across the US like Harris Teeter, Hy-Vee, Wegman’s, Bristol Farms, Central Market, Earth Fare, Murray’s Cheese, Brookshire’s Fresh, Whole Foods, Costco, Mercedes Benz Stadium, Miami Dolphins Stadium, Carolina Panthers Stadium, Compass Group, W. Hotel Group, The Ritz Carlton and the Mandarin Oriental Hotel Groups to name a few of their current partners.