After culinary school, Ouzts did an externship at The French Laundry in Yountville, CA, and it was there that he discovered an elite kingdom where "anything in food is possible". Although grateful for the opportunity to work with Thomas Keller, it was his experience at a small husband-and wife-owned charcuterie house in Napa, The Fatted Calf, that helped develop his direction in food. There, Ouzts had the opportunity to learn under Chef Taylor Boetticher, who taught him the fine art and detailed world of production Charcuterie.
As an Atlanta native, Ouzts discovered that charcuterie is something the city has never truly had the opportunity to embrace. The Spotted Trotter is exactly that. It's his hope that he is able to show Atlanta what they've been missing.
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