Porter Road ButcherJames Peisker

James’s passion for the food industry began in high school when he bussed tables at his neighborhood diner in St. Louis. He gained experience in several kitchens before attending the Culinary Institute of America in Hyde Park, NY. After graduating from the CIA, he returned to St. Louis and became the roundsman at Old Warson Country Club and later became the sous chef at Niche, where he took charge of the restaurant’s whole animal butchering and found his passion for the craft. This led him to do a stage at The Butcher and Larder in Chicago before opening up Porter Road’s own butcher shop in 2011. These days, James can be found at Porter Road's processing facility in Kentucky, where he shares his expertise with our growing team of butchers.