Les Trois Petits Cochons (The Three Little Pigs) began as a small charcuterie shop in Greenwich Village, New York in 1975. Started by chefs Alain Sinturel and Jean Pierre Pradi, the brand has since become the largest and oldest pâté company in the U.S. Les Trois Petits Cochons is one of the most awarded specialty food companies in North America, with 20+ sofi awards, and continues to produce artisanal and premium pâté and charcuterie by crafting small, handmade batches using only high-quality ingredients. Today, the brand continues to lead the pâté and charcuterie industry, offering a complete line of authentic pâtés, mousses, sausages, saucissons, and other French specialties. This New York-based company combines time-honored French recipes, choice ingredients, innovative cooking methods, and strict quality control to create consistent, handcrafted products. The gourmet products are available in 1,500+ specialty and natural retailers nationwide. Most recently, Les Trois Petits Cochons launched a new line of the first-ever organic pâté, Organic Pâté de Campagne, Organic Mousse aux Cèpes varieties, and Organic Pâté aux Pommes et Cidre. Les Trois Petits Cochons is combining elevated with accessible, while maintaining the company’s founding sourcing, production, and quality standards.
Alain Sinturel, Founder and Chairman of Les Trois Petits Cochons
Alain Sinturel, Founder and Chairman of Les Trois Petits Cochons, was born in Paris, where he fell in love with French cuisine and learned how to make charcuterie from his grandfather who was a chef. Growing up in a hotel owned by his family, Sinturel would meet people from all over the globe who inspired him to travel and taste foods throughout other countries, expanding his palate, and further influencing him to follow his dreams into the culinary world.
Before creating Les Trois Petits Cochons, Sinturel earned his Diplôme d'Études Hôtelières at the respected École Hôtelière Lausanne in Switzerland, regarded as being the best hospitality school in the world. After graduation, he knew his passion was in the kitchen, working with fine ingredients and creating exquisite dishes. Sinturel went on to work as a chef in famous culinary cities such as London and Chicago. His future business partner, Jean Pierre Pradie’s uncle owned a charcuterie shop near Bordeaux. Together, even with all of their experience and combined funds, they could not afford to open a restaurant in New York. Instead, they started the charcuterie shop, Les Trois Petits Cochons, in Greenwich Village, NY in 1975.
The small 300 square foot charcuterie shop was an overnight sensation thanks to creativity, long hours of hard work, and glowing reviews written by well-known food writers like Mimi Sheraton from New York Magazine and a James Beard piece that helped catapult the business into the New York food scene, drawing in customers from all over the globe. It wasn’t long before Sinturel achieved his dream of Les Trois Petits Cochons becoming the first nationally distributed pâté and charcuterie company in the United States, selling their pâté de campagne wholesale.
A leader in the industry, with an undeniable passion for flavor and tradition, Sinturel created a nationally recognized brand dedicated to time-honored recipes, now known as one of the most awarded specialty food companies in the country. His contribution to the specialty food industry was recently recognized by the Specialty Food Association when he was inducted into the Association's Hall of Fame. After David Kemp joined the brand as an investor and CEO, Sinturel stepped down from his position as CEO and currently remains with the company as founder, chairman, and advisor. He provides years of business experience, valuable insight, and a refined palette when trying new innovations.
When he isn't at work in the kitchen developing one-of-a-kind recipes, he spends time sailing, traveling with family, and seeking out new unique dishes in New York.
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