Kirt - Owner

Kirt was born and raised in rural Central Indiana, grew up gardening and surrounded by the farming industry. From a young age, he had a passion for cooking and an appreciation for the outdoors and fresh produce. After graduating from high school, he pursued a degree at Purdue University in Audiological Sciences with minors in Mathematics, Psychology, and Sociology. While in school, his passion for cooking never faltered, and later pursued his bachelor’s degree in culinary management from the Art Institute of Indianapolis. After culinary school he managed multiple kitchens across the country from summer camps and outdoor retreat centers in Jackson Hole, Wyoming and Indiana, to being a private chef for numerous fraternities and sororities in the Midwest and Southern part of the United States. He was eventually recruited to run the kitchen at Camp Kentahten, a Tim Horton’s Children Foundation camp in Campbellsville, KY. From his travels and seeing what Central Kentucky had to offer, he and his wife started Barrel & Swine, a mobile pop-up restaurant and catering company focusing on wood fired cooking.