This month, I spoke with Tyler Potter, the chef and founder of The Swimming Pig. He shared how he found his way to Martha’s Vineyard and developed his unique culinary style focused on smoke and open flame. Tyler explained how this approach not only defines his catering company but also fills a special niche on the island.
Tyler’s journey into cooking was unexpected. Initially, he aimed for a career in graphic design. But during college, he took a part-time job in a kitchen. This led him to cook in some of Boston’s finest restaurants. After years of working hard—from a beginner to an executive chef—he transitioned to a production manager at a charcuterie facility that produced a staggering 10,000 pounds of meat each week. However, when the pandemic hit, everything changed, leading him to Martha’s Vineyard in July 2020.
Cooking with smoke and fire became his artistic outlet. He noticed a gap in the local culinary scene for smoked meats and decided to seize the chance. His business began with mobile sausage and charcuterie services, quickly blossoming into a full-fledged catering operation. In just one year, he produced over 2,200 pounds of meat products, showcasing his commitment to traditional preservation methods.
Tyler believes in the communal nature of cooking with fire. It transforms meals into shared experiences, encouraging gatherings and celebrations. The theatrical elements of smoke, fire, and slow-cooked meats add to this magic, making every meal special.
Looking ahead, Tyler is excited about the future of The Swimming Pig. He introduced retail sausage products to local stores last season, selling over 2,500 units from May to October. He dreams of expanding to Nantucket and Cape Cod while exploring new offerings, like sliced bacon, for next season. His vision even includes a brick-and-mortar location one day, making his food more accessible to island residents and visitors.
Tyler’s journey is a reminder that passion can lead to unexpected paths. He encourages others to “lean into the storm,” a piece of advice that has guided him through his growth. Cooking isn’t just his profession; it’s his passion, and he’s dedicated to sharing that joy with everyone around him.
For more on the culinary scene in Martha’s Vineyard and emerging trends, check out NPR’s Food Blog for insights on food culture and local businesses.
