George Turkette started his culinary pursuit in his hometown of Fort Wayne, Indiana. While attending the Ivy Tech Culinary Institute, George observed his first hog butcher demo and he immersed himself in learning whole animal butchery. After working in several Indianapolis fine dining restaurants and an internship at a USDA meat processor, George pursued an opportunity to open his own facility, Turchetti’s Salumeria, in February 2017. George is dedicated to using whole animals only to create… Show more George Turkette started his culinary pursuit in his hometown of Fort Wayne, Indiana. While attending the Ivy Tech Culinary Institute, George observed his first hog butcher demo and he immersed himself in learning whole animal butchery. After working in several Indianapolis fine dining restaurants and an internship at a USDA meat processor, George pursued an opportunity to open his own facility, Turchetti’s Salumeria, in February 2017. George is dedicated to using whole animals only to create his line of salumi, sausages, and smoked meats influenced by “Old World” techniques and his Italian heritage. He is an advocate for heritage breed animals and believes in preserving history through thoughtfully crafted charcuterie. Show less

Butcher and Salumist for Vida Restaurant downtown Indianapolis, Indiana.

Apprenticeship

Responsible for all prep for station. Developed charcuterie program to add cured meat options to the menu. Included smoked, dry cured and fermented sausages. Responsible for daily monitoring of cured meats, recording data, and proper sanitation.

Line Cook @ Pizzology Carmel, IndianaOpening Executive Chef @ Downtown Pizzology on Mass Ave.