In culinary terms, George Marsh knows how to get the most out of an animal. He cut his teeth leading the butchery program for the lauded Woodberry Kitchen and, from 2013 to summer 2018, served as head chef for Remington’s now-shuttered whole-animal butchery and eatery Parts and Labor.
“I loved my job there, I loved what I was doing, I loved the place. The butcher shop was my baby,” he says. “I don’t think I could get rid of that–it’s part of me now. It’s how I think and how I do things. I know it’s a good way to operate.”