Mike Phillips, Francois (Mike's mentor), & Kieran Folliard
Mike Phillips is a local chef turned salumiere, who has been cooking around the Twin Cities since 1991. After operating his own restaurant, Chet’s Taverna, for seven years, Mike successfully ran the Craftsman restaurant for six years—a post for which he was awarded the 2009 Silver Whisk Award for Best Chef. His steadfast commitment to local products and the farmers who provide them has grown into a model for other Twin Cities chefs to follow. A James Beard Award nominee, Mike also won the inaugural Charlie Awards prize for Emerging Food Professional in 2011. At that same time, Mike realized his dream of becoming Minnesota’s only local dry- cured salumi producer by partnering with Kieran Folliard, and initially testing his products in the Cara Irish Pubs. The result: Red Table Meat Co., a USDA-inspected whole hog salumi company. Mike has gathered a group of five farms who raise various heritage-breed hogs in small, sustainable settings. He hopes to elevate the regional identity of Minnesota hogs through thoughtfully-crafted, quality salumi.
Kieran Folliard - has four decades of experience developing and building brands and businesses in the food, beverage and hospitality sector. After establishing the successful restaurant portfolio, Cara Irish Pubs based in the Twin Cities area, including The Local, Kieran’s Irish pub, The Liffey and Cooper and selling them in 2011, Kieran founded 2 GINGERS® Irish Whiskey and within two years 2 GINGERS® was acquired by Beam, a leading global liquor company. Kieran is now leveraging the experience gained from these businesses as well as his networks to create The Lone Grazer Creamery and Red Table Meat Co at FOOD BUILDING. He is principally responsible for the vision and direction of FOOD BUILDING brands.