The Pig & I is a chef-driven food business built around live-fire cooking, rooted in sustainability, thoughtful sourcing, and southern hospitality. The focus is on elevated technique, careful sourcing, and food that feels both intentional and welcoming.

Rotisserie porchetta serves as a signature preparation, but it does not define the limits of the menu. Cooking is guided by the fire, the ingredient, and the setting, allowing the food to move comfortably between vegetables, seafood, whole-animal preparations, and composed plates designed for a range of environments.

The business is led by trained culinary professionals with complementary strengths. Founder Jeff Barrett brings a culinary school background alongside experience in concept development, operations, and brand strategy. Culinary partner Julio contributes deep kitchen experience, including time working in Michelin-recognized restaurants in New York City and along the East Coast. Together, they balance precision, restraint, and warmth.

The Pig & I operates from a fully licensed mobile kitchen by design. This model allows for restaurant-level execution, close guest interaction, and operational flexibility, while maintaining control over quality and overhead. Service is intentionally personal, creating an experience that feels closer to a chef-driven counter or intimate dining room than a traditional food truck.

Sustainability and whole-animal butchery inform the work without becoming dogma. The Pig & I is also active in the local culinary community through catering, private dinners, whole pig roasts, and hands-on cooking classes.

At its core, The Pig & I exists to create food experiences that are grounded, expressive, and rooted in genuine hospitality.