Each flavor we make begins with a chef’s imagination.

• Chef Sean Magee dreamed up a jerky that captured the warmth and comfort of a bowl of pho. Aromatic, complex, and deeply satisfying.
  
  
• Chef Jonathan Adams, inspired by the Great American West, created a smoky-sweet profile using Rival Bros Whistle & Cuss coffee, smoked paprika, and balsamic vinegar.
  
  
• Chef Jen Carroll introduced us to the vibrant flavor of Berbere spice. Her Ethiopian-inspired recipe delivers sweet heat and bright citrus.
  
  
• Kiki Aranita leveraged her love of Hawaiian-inspired flavors and tropical creativity to our first chicken jerky. Huli is beautifully balanced with pineapple, Chinese five-spice, and white miso.
  

For us, jerky is more than protein. It’s a way to tell stories through taste. Each batch is made in small quantities, marinated with care, and slow-dried to preserve depth and texture. It’s chef-crafted, travel-ready, and made to be remembered.