Mohawk Chef Dave Smoke McCluskey is the owner of Local Pop Catering: A Local Chefs Collective, ring leader of #cornmafia, budding author and Indigenous Foods Educator with more than 30 years in the hospitality industry. Dave promotes the use of sustainable, local, historical and regional ingredients, as well as foraged foods and medicines. Chef McCluskey has honed his skills with organic and local foods through involvement in his family’s varied ownership interests in health food stores, fine and casual dining restaurants as well as bing a longtime member of Slow Foods. Through his upbringing in Haudenosaunee (Iroquois) culture, with the belief that we should all have a connection and respect for “This Land on Turtle’s Back.” Humane treatment and sustainable are more than catch phrases for him. Chef Dave is the co-leader of “Team Indigenous” at The Blood on the River Boucherie on Wadmalaw Island in Charleston, SC, at Chef John Folse’s Fete de Bouchers in Baton Rouge, LA, as well as the Georgia Boucherie at Comfort Farms. He recently participated in the Great Lakes Intertribal Food Summit, and is one of the founders of the Augusta Boucherie at White Hills Farms.
A ridiculous amount of coffee was consumed in the process of building this project. Add some fuel if you'd like to keep me going!