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ABOUT the Chef

I love pickles.  Here's why.

I'm a classically trained chef from the Swiss Hospitality Institute Cesar Ritz in Lebouveret, Switzerland. I've worked in top-tier luxury kitchens, been a server in famous restaurants, run my own catering business, but pickles have always been home to me.

I grew up in Connecticut eating my grandmother's pickles and learning the lost art of canning.  I'm lucky now to live in a place where I have access to abundant produce nurtured by the Florida sunshine. We're surrounded by Caribbean tastes, colors and aromas within arm's reach to inspire my palate.

 

Cucumbers are a perfect medium to soak up these sweet, spicy and savory flavors.  We start with the freshest ingredients and use recipes I've developed to capture a variety of tropical flavors . From pickled vegetables, to jams, to sauces, our philosophy is freshness and excellence in a singular taste experience.  Try them -- you'll be addicted.   

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