The Cork & Pig Tavern is a unique, chef driven blend of brick oven pizzas, gourmet salads, and an array of signature entrees, sandwiches, and mouth watering apps and sides. Complimented by our expansive wine selections, craft beers, and specialty cocktails, you're sure to find the Cork & Pig Tavern to be an exciting environment for friends and family to relax, laugh, and dine.
Chef Felipe is a member of the Armenta family of restaurateurs from San Angelo, Texas. He pursued a career in culinary arts in Los Angeles where he achieved the position of executive chef with the world renowned Hillstone Restaurant Group. He eventually returned to Texas and is now part owner of Cork & Pig, as well as several other family owned restaurants.
After 8 years in the corporate world, Chef John found a new calling in the culinary arts. He attended the world renowned Le Cordon Bleu Academie d'Art Culinaire in Paris, France and the Italian Culinary Institute for Foreigners. John would eventually return to Texas and reunite with his friends Chef Felipe and Chef Virginia. Together they opened Cork & Pig.
Originally from Los Angeles, Ed has worked in the hospitality industry since high school. After graduating from Cal Poly Pomona with a degree in Hotel Restaurant Management, Ed went to work for the Hillstone Restaurant Group where he worked his way up to Executive General Manager. He then went on to join Cocinas y Calaveras; a small, LA based restaurnt group that he helped to expand from 3 to 6 restaurants in just 2 years. In 2016, Ed was invited to join the Cork & Pig team to help grow the business.
Chef Virginia attended the Hotel Restaurant Culinary School in Santa Barbara, California. She would go on to become the runner up on season 2 of the hit Fox reality show, Hell's Kitchen. After the show, she held several high profile positions at restaurants in New York, Florida, and California. She now resides in Ft. Worth, Texas where she is part owner of Cork & Pig.