Started because of one
dog who needed better.

We took over an existing small-batch dog food business from an owner who was ready to retire — a clean handoff that closed in March 2025. What followed was months of rebuilding: new recipes, new branding, a real commercial kitchen instead of a home one. The Gourmutt Kitchen opened its doors in November 2025, but the original recipe traces back to that first small kitchen. We didn't start from a blank page. We started from something already loved, and built a lot on top of it.

That background shows up in the kitchen every day — the restaurant experience in how we think about flavor and quality, the food safety consulting in how seriously we take process and documentation, and the engineering degree from Georgia Tech in how we approach consistency: measuring, testing and refining until a recipe is reliable, batch after batch. I cook for dogs with the same attention I'd bring to cooking for people.

Food safety practices are the baseline; every kitchen needs them. What we've tried to do is let those practices set the actual standard for quality instead of the minimum bar. Looking at every detail of a batch's journey is how we give a dog the best we can give.