COO & Cofounder of Porter Road
James Peisker initially embarked on his culinary career when he was just 14 years old, working as a busboy in the diner that sat just across the street from his St. Louis home. After working his way up to a server, James was eager to continue his culinary education and he spent time working in the kitchen at The Gatesworth where Chef Brian Hardy taught him the foundations of his culinary knowledge. After graduating High School James attended The Culinary Institute of America in Hyde Park, New York. After graduating James became the groundsman at Old Warson Country Club in St. Louis and later became the sous chef at Niche under Chef Gerard Craft, where he took charge of the restaurant’s whole animal butchering and really found a passion for the craft. James’ passion for sustainably-sourced, local meat hasn’t gone unnoticed. In 2012, James was honored as one of Forbes’ “30 Under 30: Food & Wine” for his whole animal butchering skills.