"Sausage knows no boundaries..."

Geoff Pinch, owner/operator of Four Quarters Meats, was raised on a farm in Victoria eating braised rabbit, lamb sausage, fresh goat cheese, and organic vegetables. From the age of 15, Geoff started restaurant cooking and continued through to complete the Spectrum Community Cooking Program 1992. He has worked in various restaurants in Vancouver, Montreal, and on Vancouver Island. Geoff began exploring the world of charcuterie in 2004 when he offered his services to an Eastern European family operated business, JN&Z Deli, located on Commercial Drive in Vancouver. It was here that Geoff honed his skills in butchery, sausage making, as well as smoking, drying, and curing meats. In 2011, Geoff partnered with another local chef and opened The Whole Beast in Victoria, B.C. Here he worked as Part-Owner and Production Manager,  creating many of the recipes still used there today. In October, 2013, he ventured out on his own to open his own business, Four Quarters Meats. His new business market is geared towards restaurants, catering companies, and specialty meat shops.