About Swifty Pickles
Swifty, founder and chef behind Swifty’s Pickles remembers enjoying the beautiful pickle plates presented when going to the deli in New York as a child. He began fermenting and preserving foods while suffering the harsh winters of Pittsburgh Pennsylvania. Working at James Beard award nominated restaurant Legume he learned how fermentation and preservation can allow a connection to local food even in a place with a very short growing season. After moving to sunny California he undertook a rigorous course of study with pickle gurus Alex and Kevin Hozven in Berkeley. Currently consulting with multiple Bay Area restaurants, Swifty has decided to develop his own brand and bring his pickles and pickle knowledge to the people.