Winters began experimenting with sausage making and curing while working as an executive for retail brands throughout the country. After leaving corporate life, Winters staged with chefs Andy Ticer and Michael Hudman for over a year. Soon after opening Hog & Hominy, the chefs promoted Winters to head Sous Chef of the award winning restaurant. Winters has continued his education in butchering, including stages at Pesche, with David Newman at the University of North Dakota, and a month long stage in Italy with Dario Cecchini. He will lead the new butcher shop under Ticer and Hudman, Porchellino’s.