SMOKY TABLE
AN URBAN MARKET
Our mission is to create the finest artisanal smoked products, rich in bold, smoky flavor and crafted with sustainable, locally sourced ingredients. We are committed to preserving traditional techniques while embracing innovation to create premium, handcrafted products.
We aim to bring a unique, versatile product that enhances any dish while supporting plant-based innovation, environmental responsibility, and long-term growth by expanding our reach and introducing new products that will impact the culinary world.
Smoky Table is a gourmet food business specializing in handcrafted, small-batch smoked products made with premium, often organic ingredients. Our unique selling proposition lies in our commitment to using locally sourced products, combined with innovative flavor combinations and traditional preserving techniques. Focusing on these elements, we aim to create a premium brand that appeals to consumers who appreciate high-quality, handcrafted food products.
LOCAL SOURCING: We prioritize sourcing products from local farmers, supporting the local economy, and ensuring the freshest ingredients.
SMALL-BATCH PRODUCTION: Our smoked tomatoes are produced in small batches to maintain quality control and allow for experimentation with unique flavor combinations.
TRADITIONAL PRESERVING TECHNIQUES: We utilize traditional preserving methods, to ensure the authentic flavor and texture of our smoked tomatoes.
PREMIUM PACKAGING Our products are packaged in elegant, reusable jars that reflect the artisanal quality of our products.
WE SMOKE DAY AND NIGHT
An innovative chef/culinary consultant/product designer, developer
Chris's culinary philosophy revolves around a modern approach, placing a strong emphasis on seasonality to create dishes that embody the changing trends in the food industry. His passion for innovation and commitment to excellence drives him to continually push the boundaries of culinary artistry and deliver exceptional experiences.
Chris has been a chef in James Beard award-winning kitchens for well over 25 years. He has worked on two internationally acclaimed cooking shows and was a principal contributor to 5 popular cookbooks as well as, the lead chef in the product development of a national line of sauces and food rubs.
He grew up by his grandfather’s side smoking and grilling meats. He has evolved those early days of smoking meats and given them his spin on flavors.
