Chris Carter + James Peisker

Co-Owners, Porter Road Butcher

Chris Carter
Nashville native Chris Carter embodies the marriage of business savvy and kitchen mastery, with degrees in hospitality management, culinary management and culinary arts and extensive experience at Fleming’s Steakhouse and Nashville’s Capital Grille. Early in his career, Chris learned to appreciate the challenges and rewards of running a business. While working in the kitchen at the Capital Grille, he realized his passion for local, pasture-raised meats was shared by co-worker James Peisker. Their commitment to the ethical sourcing of meat led to the opening of Porter Road Butcher in 2011, Nashville’s first whole-animal butcher shop. Today, as co-owner of Porter Road Butcher and Porter Road Butcher Meat Company, the processing and wholesale branch of the business that opened in 2014, Chis and James also provide local restaurants with the best, ethically-sourced meat. Their commitment to food that improves the well-being of everyone involved in the process, from farmer to chef and direct consumer, is unwavering.

James Piesker
James Peisker began his career in food early, working in professional kitchens soon after graduating from high school. After attending The Culinary Institute of America, his attention turned to meat as the sous chef at Niche in St. Louis, where he took charge of the restaurant’s whole animal butchery program. When his wife’s career necessitated a move to Nashville, James began working at the Capital Grille where he met Chris Carter. Within months of meeting, the guys set plans in motion to open Nashville’s only whole animal butcher shop. Porter Road Butcher opened in late 2011. Three years later, Chris and James opened Porter Road Butcher Meat Company. Today, James spends most of his time at this processing facility in Princeton, Ky., ensuring every piece of meat passed through their East Nashville butcher shop, or sold to a local restaurant, is of the utmost quality and in keeping with Porter Road Butcher’s commitment to provide meat that is good for customers, farmers, the land and community.