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    From Golf Buddies to Gourmet Snack Pros

    Blair Swiler and Dennis Riedel met as caddies on a Florida golf course, after a heart attack made Swiler rethink his high-stress corporate chef’s job (and unhealthy eating habits). Here, Swiler describes how he and Riedel launched their protein-rich jerky as a ninth-hole snack—and turned it into a mass-distributed, celebrity-loved brand.
    by AS TOLD TO LEIGH BUCHANAN Sep 01, 2017 2 minutes
    CHIPPING AWAY Private golf clubs were initially reluctant to sell Chef’s Cut: “They said jerky was what rednecks buy at the gas station,” recalls Blair Swiler, seen here (at left) with co-founder Dennis Riedel at the Northville Hills Golf Club in Northville, Michigan. “But they tried it, and they bought it.”

    BLAIR SWILER and DENNIS RIEDEL Chef’s Cut Real Jerky → Three-year growth 5,669% 2016 revenue $26.9 MILLION

    → CHANGE YOUR HABITS

    Growing up in Wisconsin, I ate a lot of jerky, and I started cooking it after college for my friends. Then I became a

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