Kevin Ouzts is the Executive Chef/Owner of The Spotted Trotter Charcuterie, which he opened in June 2010 after an inspirational stint at The Fatted Calf and The French Laundry in 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, 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, fresh sausages, crepinettes, pates, and rillettes, just to name a few – are instantly recognizable because of his mantra of focusing on the “details” in food. 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.
Accolades & Publications
- University of Georgia – Bulldog 100 List (2015)
- Zagat – 10 Hottest New Restaurants in Atlanta (The Cockentrice, 2015)
- Eater.com Atlanta – Atlanta’s Most Anticipated Fall Restaurant Openings (2014)