Kevin Ouzts is Executive Chef, Owner, and 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. Ouzts is a graduate of Le Cordon Bleu and former Sous Chef under James Beard Award winning chef, Linton Hopkins, at Restaurant Eugene. Focusing on New World Charcuterie, Chef Ouzts describes The Spotted Trotter, his first business, as a labor of love where he fixates 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’ products include Southern-inspired salumi made with black pepper and sorghum, toasted peanut, cayenne, fresh sausages with local pastured meats, crepinettes, pates, and rillettes, just to name a few. They are instantly recognizable because of his mantra of focusing on the “details” in good meat and making it right.