Chef Kristopher Doll - Biography

March 2012

For Salumiere Kris Doll, life is all about meat. He’s passionate about the pork he buys—he only sources from a rancher in Katy, Texas, who raises heritage breeds—and he’s meticulous about technique. As Doll puts it, “I don’t know how many thousands of pounds of cured salami and muscles meats I’ve done, but in the end, it all goes back to the basics.” Doll learned those basics in San Francisco, working under Swedish Chef Staffan Terje at Perbacco. Terje taught him the ins and outs of traditional Italian charcuterie, a style Doll carried with him when he returned to his hometown of New Orleans to help open Chef Donald Link’s Cochon Butcher. And after working a stint at Ancora Pizzaria as the restaurant’s official salumiere, Doll is finally branching out on his own, working on a concept that will focus his talents on traditional flavors of Louisiana.