How We Got Started
Growing up in the south, food was always what brought the family together. My mother and I would spend hours in the kitchen kneading dough and canning vegetables. The reward was much more than getting to play with food…it was countless hours spent laughing and sharing stories in the kitchen, and getting together with our friends and family to enjoy what we’ve created.
After discovering I had an intolerance to sugar, carbohydrates and gluten, I sought to recreate my favorite childhood recipes into ones that were LOW-CARB (KETO) and GLUTEN FREE!
Back in 2014, my dream of opening a restaurant became a reality! After years of perfecting low-carb (keto) and gluten-free recipes, I finally had the opportunity to share them with our neighbors in Spring, Texas. My first location was in Old Town Spring and my husband and I worked to transform a small country house into a quaint restaurant.
I loved meeting new friends and having a place where people with dietary restrictions could go and eat and not feel like they were eating “healthy” 🙂 With the growing demand, I needed to hire another chef… as a mother of 8 children, I was getting stretched thin. This is how I met Brandon Ortega, Chef B, who work as a chef along side of me and switching out shifts. As a start-up on a low-budget, I realized very quickly that this French-trained chef was way over-qualified for my little pizza shack. He chose to work with me on his free time, as an opportunity to grow in the area of gluten free foods and he saw the need for better quality options for people with health restrictions in restaurants.
After a year, I realized that our location, although sweet and simple, would not be one that could grow with us. I had people from many other states reaching out, asking if we could ship out crusts to them. I decided to close down our first location and focus on a food commissary where we could handle many orders at one time, but still maintain the high quality of our food. The ingredients and the taste are what sets us apart! Our crust copycats the texture of bread, but with quality ingredients that those with Diabetes, autoimmune disorders, or those on a Keto diet can freely enjoy without worry! It tastes so good, you actually think you’re eating junk food.
Today, we are excited to announce that the wait was worth it! Now, in 2019, five years later, my first chef, Brandon Ortega, and I have partnered up and we have our first food commissary in The Woodlands, Texas, where we are baking our crusts with the same HIGH QUALITY as my first restaurant! We still crack our eggs and grind our cheese!
ONLINE – The first two products we are releasing for online orders is our Signature SkinnyPig Pork Flour Crust and our SkinnyPig Cheese Crust.
COMING SOON – A directory on our website of restaurants in the United States that offer our SkinnyPig Crusts on their menus.
POP-UPS – If you live in the Houston, Texas area we will be announcing SkinnyPig Pizza Pop-Ups throughout the year.
Thank you friends and family for your support and encouragement, and I’m so VERY HAPPY to be able to offer our healthy crusts to you once again!!
H Town Foodies featuring the Restaurants around Houston. First stop Skinny Pig Pizza Shack in Old Town Spring" -Ayana Mack, H Town Foodies and KBXX 97.9 The Box
About Chef A - April McMahon
April McMahon, is a restaurateur, executive chef, and author. In 1998, after being diagnosed with chronic ITP, an auto immune disorder, she began a lifestyle of a high protein and low-carb diet. Twenty years later, this mom of eight children continues to live this way and reaps the benefits.
As a result of her journey battling an auto immune disorder, she is passionate about nutrition education. This, according to Chef A, requires reeducation, “Our western culture would benefit from studying other cultures and their diets; for example, the Mediterranean Diet. The issue with obesity, auto immune disorders and heart disease in America, may very well be linked to sugar, not fat, as we’ve been told.”
Back in 2007, after seeing major life-changing benefits from a keto lifestyle, Chef A wanted people, even those with severe health restrictions, to LOVE the food they eat without negative consequences. She remembers, how limited her choices were over 20 years ago, which is one of the reasons she wanted to create foods other can LOVE & BE HEALTHY. Her philosophy is that good food doesn’t have to taste bad.
Over the years, she has reached out to help those at all ages and all stages of their health. Chef A has worked as a Nutrition and Dietary Counselor for Personal Trainer Food and also is an author of a nutritional series of books for early readers.
Chef A is the co-founder of the non-profit, Children’s Nutrition Education Foundation along with internist and cardiologist, Dr. Federico Maese, and illustrator, Gabriel Maese. The purpose of this foundation is to provide nutritional education to early readers. Chef A sees that nutritional education needs to start in the family and be reinforced in our school systems.
Chef A received her honorary doctorate for developing a college online curriculum and online course platform. Chef A also works closely with doctors and hospitals for marketing and online educational platforms. She enjoys developing curriculum for all ages, and as a mother and home-school teacher, she knows the impact of early education on lifestyle, including diet.
Chef A is also a Certified Servesafe Food Manager, and believes we can also reduce food-borne illnesses in the United States by improving food safety-related behaviors and practices.
About Chef B - Brandon Ortega
Chef B is a professional who takes pride in his work as a Certified Chef. His philosophy is very simple: Listening to his client’s needs, assessing their cuisine desires, and creating the best meal possible with the freshest of ingredients. He is always concerned with food safety in mind. His passion for cooking began when he was a young boy. He quickly learned that the most valuable time can be eating dinner with your loved ones.
Chef B is a very personable chef who is dedicated to an elevated level of customer service. He began his career as a short order cook, deli food representative, and worked his way up to an a la carte Line Captain at the prestigious Ridgewood Country Club in Waco, Texas. He has also managed the line prep and banquet prep there and was credited for the creation of the “Daily Chef Adventures” which greatly increased revenue and grew in popularity.
Chef B served as the Executive Chef of the 135 Prime Restaurant and the a la carte Chef at Timuquana Country Club in Jacksonville, Florida. In addition, he served as the Chef De Cuisine at the Yacht Club where he was credited for creating the Pasta Night and Martini Night menus which were an overwhelming success. His Surf and Turf menus and the Chef’s Special menu on Saturday Evenings set his style of cuisine apart because it was unique and exquisite for his customers.
These very well received menus and successes launched his catering business, Chef B Services, because the demand for his high-quality meals were simply overwhelming. His commitment to food safety is stellar as he is a recognized member of the American Culinary Federation. He is also a Certified Servesafe Food Manager and an active member of the Texas Chef’s Association. His professional awards include the following:
Best of Show Award ACF Competition, Corpus Christi, Texas 2005
Silver Medal AFC Competition, Corpus Christi, Texas 2005
Bronze Medal AFC Competition, Corpus Christi, Texas 2005
First Place Margarita Division Waco, Texas City-wide Competition 2005
Third Place Salsa Division Waco, Texas City-wide Competition 2005