The Cultured Swine has a pretty simple inspiration: our tastes are broad and our budget is small. Sure we want to try it all and dine finely, but mostly we want the meat-and-potatoes stuff—the stuff that fills us up and wows our tastebuds without cutting into the beer money. If that dashing pig in the logo were real, he'd be the restless type: always curious and never settling in one place. He would travel the world and bring a sampling of the most delicious (and portable) foods back to Richmond to share with friends.
Chef Corey Johnson knows his way around a kitchen, but he’s especially passionate about the food and culture of the Caribbean and the American South. He’s been working in restaurants since he was a kid, first in his family’s seafood joint and then in a truck stop diner throughout high school. Since moving to Richmond he’s been in kitchens all over the city, including local favorites Alamo BBQ, the Boathouse, and Sticky Rice. Behind this culinary know-how lies a deep love of history and culture. Corey graduated with a degree in history at VCU, and spent a summer studying in Barbados (where, despite his best efforts, he did not meet Rihanna). His academic work included a project that contributed to the Black History Museum and Culture Center’s move from Clay Street to the Leigh Street Armory. Corey and his business partner, Eric, know and love Richmond, and they love bringing some of their favorite foods to sidewalks, food cart rallies, special events, and festivals near you.
Internat'l BBQ, tamales, tacos, + more! Grab it to go at our food cart, call us for your next catering, or look for our new spot on Kensington Ave in 2017.