Wesley Adams’s passion for food and cooking began at a young age. Perched on a stool that overlooked the kitchen at Olive Street Bistro, the Italian restaurant in Shreveport, Louisiana where his aunt was the executive chef, Wesley began to develop a deep love for food that has stayed with him ever since. He got his first real restaurant job working as a line cook when he was a freshman in college, but even the fire and chaos of the dinner rush couldn’t keep him out of the kitchen.
Upon graduating from Louisiana State University, Wesley went to a local meat market and gourmet grocery store in his hometown of Shreveport and asked the owner for a position cutting meat. The rest, as they say, is history. Within a mere week, Wesley became the general manager of Maxwell’s Market, where he worked for over four years and learned the majority of what he now knows about meats. It was also during this period of time that Wesley and his good friend Blake began a small catering business on the side. Exclusively utilizing Maxwell’s meats and local produce in their cooking, the business was successful and quickly grew.
Eventually ready for a change and eager to take the next step in his career, Wesley moved to Nashville, Tennessee in July of 2014 with an offer to work as the general manager and head butcher at Porter Road Butcher. Little did Wesley know he would meet his future wife and future business partner there. #Winning. Not only did his time at PRB further instill in Wesley the passion that he has for high quality meats and excellent food, but it reinforced his dream of opening a shop of his own. What’s more, the customers and local farmers with whom he interacted each day opened his eyes to the importance of sustainable farming for meats and produce. Perhaps even more important, it proved to him how delicious those sustainable practices make them. Wesley is fully rooted here in Music City, psyched to help change and improve this city’s ever-evolving culinary landscape and serve his community some incredible, responsibly sourced foods.
Patrick Davidson grew up in in the hills of northern Arkansas, where his love for food and meat was born out of barbecue. In addition to working in the convenience stores owned by his parents, he learned a lot of what he now knows about meat from his father, who owned a barbecue catering business. Guess you could say meat’s been in his blood ever since...even though that sounds a little backwards.
Patrick eventually left Arkansas for Duke University in North Carolina, where he played on the basketball team, studied Sociology and met his wife, Emma. After they graduated however, Emma and Patrick decided to leave the South and set their sights on the mountains of Boulder, Colorado. While Emma was in law school there, Patrick took a job working in the meat department of Whole Foods, discovering his keen interest in and passion for working with sustainably produced meats. After four years, he eventually took the next step and enrolled in culinary school at Johnson & Wales University in Denver. During his formal culinary education Patrick held tightly to his passion for meats and fine foods, working in a specialty marked called Cured where he oversaw catering responsibilities and prepared fresh foods for the market and cafe. His time at Cured rendered him extremely well versed in the realm of foreign cheeses and cured meats.
With both law degrees and culinary degrees checked off the list and the world as their oyster, the Davidson’s decided to move back to the South. The vibrance Nashville and burgeoning food scene the city was boasting brought them here in May of 2014. Patrick quickly discovered Porter Road Butcher as a customer and eventually became an employee: he worked in a variety of positions, from lunch chef, to butcher, to manager. Working at PRB reinforced his passion and was the catalyst that pushed him to open a shop of his own with his fellow manager, butcher, and friend Wesley Adams.