Cochon Butcher’s Eric Tirone is dedicated to his craft and has been building his knowledge base, strengthening his skills and honing his technique at one of the best restaurants in New Orleans for the past two years.
Eric, who hails from St. Louis, grew up in a food centric family. With parents that both love to cook and a brother already in the business it was only natural that he chose the career he did. Eric received his degree in Culinary Arts from Johnson & Wales University. While there he had an opportunity to travel to Italy and learn various techniques and cooking styles. It was during these travels that he realized he wanted to focus on fabrication and immediately applied as an intern at Cochon Butcher.
As an intern Eric never lost sight of his goal of becoming a butcher. He worked extra hours and learned as much as he could about breaking down pigs; eventually his hard work paid off with a full time butcher position at Cochon.
Today customers waiting in line for lunch at Cochon butcher can witness Eric butcher a whole hog in about 35 minutes.