Kevin Ouzts is the Executive Chef/Owner/Charcutier of The Spotted Trotter Charcuterie, which he opened in June 2010 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 2010, as a labor of love where he concentrates 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’s products – which include Southern-inspired salumi made with Black Pepper and Sorghum, Toasted Peanut, Cayenne, fresh sausages, crepinettes, pates, and rillettes, just to name a few – are instantly recognizable because of his mantra of focusing on the "details” in good meat and making it right. Chef Ouzts is certainly on his way to giving the South a powerful voice in the world of charcuterie long-dominated by Europe and the American Northeast.