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A fourth generation Puget Sound native and nascent New Yorker, Kurt has always felt passionately about authentic, full-flavored foods, free of artificial additives. Kurt is the owner and head chef of Sugar Mountain, a creative food company that is home to extraordinary food brands and restaurants, from the award-winning Beecher’s Handmade Cheese to The Butcher’s Table, a swanky steakhouse that features Mishima Reserve, Sugar Mountain’s American Wagyu beef brand. With each operation, Kurt’s goal is to demonstrate how quality ingredients make for delicious meals, without added food colorings, flavor enhancers, or preservatives. Beyond the retail world, Kurt is effecting change in people’s eating habits through his book, Pure Food, and through The Beecher’s Foundation (501c3). Through education and community engagement, the Foundation inspires people to eat real food and vote with every food dollar.
In our conversation Kurt takes us way back to his early childhood growing up in Seattle, what struggles he faced at work coming out of college, and ultimately, what inspired Kurt to purchase businesses like Seattle’s famous Pasta & Company and start Beecher’s Cheese, one of the most successful food brands in the world. And if you stick around until the end, you will get to hear all about Kurt's ambitious philanthropic goal of changing the way America eats.
