About Alex Pope
Born in Peoria, Illinois and raised in Eau Claire, Wisconsin, Pope grew up in a family with longstanding culinary roots. The family founded a culinary school called the Antoinette Pope School of Cooking in Chicago in the 1950’s. He moved to New York, attended the Institute for Culinary Education and earned a dual degree in Culinary Arts and Restaurant Management. Pope then moved to Kansas City, taking a culinary apprenticeship at the American Restaurant. During this tenure, he worked under two James Beard Award-winning Executive chefs: Celina Tio and Debbie Gold. In 2012, Pope opened an artisan butcher shop called the Local Pig which specializes in fresh sausages made from locally sourced animals using old-world seam butchering techniques. Pope also serves as the culinary director of Cleaver & Cork, as well as opening Pigwich in 2013.