James Peisker began his hospitality career at the ripe age of 14 as a host for the diner across the street from his house in St. Louis, MO. By the time he was 16 he had worked his way from host, to dishwasher, and eventually moved his way up to being a waiter. It was working with the chefs at The Gatesworth Home that James truly found his passion for the culinary arts, and inspired him to go to culinary school. After graduating high school he attended Forest Park Community College and competed with the American Culinary Federation State Junior Team. Finally, after a year at FP he moved to Hyde Park, New York to attend The Culinary Institute of America.
Upon graduation from CIA James elected to continue his education, spending two weeks at the Sichuan Higher Institute of Cuisine, to learn about the local cuisine and culture in the Sichuan region of China. When he returned to St. Louis, he took a position as a roundsman at Old Warson Country Club and then moved to Niche in downtown St. Louis. He eventually became the sous chef at Niche and found himself doing most of the whole-animal butchering for the restaurant. It was then that he discovered his love for the craft of butchering, and later helped open Brassiere by Niche where his passion continued to grow. He eventually moved to Nashville, and in 2010 opened up Local Eateries, LLC with his business partner Chris Carter. As James and Chris were sitting on the front porch of Chris’s Porter Road home one afternoon, they were drinking whiskey, talking about the future, and musing over Nashville’s need for an excellent, local butcher shop. Thus, and idea was born. And so was Porter Road Butcher.
Before opening Porter Road Butcher James did a stage at The Butcher and Larder in Chicago to further his education in whole animal butchering. He is now ready to perfect his skills and serve the great people of Nashville local farm raised meats and products.