Kevin Ouzts

Culinary Experts

Kevin Ouzts, the executive chef, owner and charcutier, opened The Spotted Trotter Charcuterie in June 2010 after working at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former Chef de Cuisine under James Beard Chef; Linton Hopkins, Chef Ouzts describes The Spotted Trotter, his first business…

Kevin Ouzts, the executive chef, owner and charcutier, opened The Spotted Trotter Charcuterie in June 2010 after working at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former Chef de Cuisine under James Beard Chef; Linton Hopkins, Chef Ouzts describes The Spotted Trotter, his first business opened in 2010, as a labor of love concentrating on “Making Good Food The Right Way” by using only humanely-sourced proteins and sustainable ingredients from in and around the Southeast. Ouzts’s products are instantly recognizable because of his mantra of focusing on the Details in Good Meat!

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