City Pork is losing one of its core members.
Chase Lyons, a co-founder of the City Pork restaurant brand that now has three different locations in Baton Rouge, announced that he is leaving the group.
In a release, Lyons said he will take some time off then refocus on his next project.
“It has been an absolute pleasure bringing the City Pork concepts to Baton Rouge,” Lyons said in the release. “I hope they’re here for a long time. However, at this time, I have decided to leave the company in pursuit of some outside opportunities which were just too good to pass up.”
When asked if he could elaborate, Lyons said he couldn’t at the moment. According to the release, details will be coming soon on Lyons’ next move.
In three years, the City Pork brand has grown each year, with three different style locations opening.
City Pork Deli & Charcuterie opened in December 2013, offering sandwiches, salads and small plates. In December 2014, City Pork Brasserie & Bar opened, offering larger plates and a higher-end dining experience. In December 2015, City Pork Kitchen & Pie opened, taking over the former Exchequer Restaurant, serving breakfast, pie and daily specials.
In the release, Lyons was thankful for City Pork fans, employees and chefs he has worked with, as well as business partners Trey Williams and Stephen Hightower.
“I have faith that both of my partners, Trey Williams and Stephen Hightower, will continue servicing the Baton Rouge community with our core City Pork principles in mind, providing exceptional cuisine combined with outstanding hospitality,” Lyons said. “It has also been a pleasure working with and learning from such amazing chefs as Troy Deano, Ryan André, Sean Rivera and Eusebio Gongora. To our amazing, loyal, and devoted City Pork customers, I simply say, ‘Thank You!’ ”
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