The WildEats Story

Founded by Chef John McGannon in 1995, WILDEATS Enterprises® is the accumulation of over 45 years experience in some of our nation's finest dining establishments and a lifetime of preparing nature's bounty at the highest level.

Chef John McGannon cooking in a kitchen, participating in the Hunt. Fish. Feed. program, which uses game meat and fish to feed the hungry across America. Chef McGannon is wearing a chef's jacket and a black apron with the text 'Hunt. Fish. Feed.' as he prepares meals for this unique outreach initiative.

Chef McGannon is widely recognized as one of the leading authorities on fine wild game cuisine and has opened 13 restaurants in New York, Florida, Los Angeles, Hong Kong and San Francisco.

WildEats Dry Rubs and Seasoning Blends take your meat, fish, poultry, upland birds and waterfowl to a higher level!

Three WildEats dishes from left to right: Duck Sausage Hash, Grilled Wild Boar Filets with Potato Gratin, Sautéed Spinach, Pasilla Chili, and Boar Nugget Frittata, and Duck with Stock and Blood Orange Gastrique

The Benefits of Taking it to Extremes

We live in an exciting time where we can obtain fresh products from around the world all year long. Whether it's brought in from the local stream or the downtown supermarket we should all enjoy the wonders of nature to their maximum potential. It is with great pleasure that I am able to share my years of experience with you, your family, and friends.