Carey Weir

My signature dish isn't one dish—it's the experience of gathering around a table. Whether it's cedar plank salmon smoked over cherry wood, a grazing table filled with homemade ricotta, pickles, crackers, and cured meats, or a slow-braised dish inspired by my love of French cooking, my food is rooted in hospitality. I don't cook to impress people. I cook to make them feel welcome, cared for, and connected.

My dad, and he probably doesn't even know it. I was adopted, and my parents had only a week's notice before bringing me home. My dad was a truck driver who saw a Carey Salt billboard and decided that should be my name. Years later, I built a food business called Cured by Salt. He taught me that hard work isn't something you talk about—it's something you do. That mindset built my career, my business, and every meal I've ever served.

I'd invest every dollar into growing Cured by Salt, the business I've built from the ground up. Like most small business owners, I've been the chef, dishwasher, delivery driver, salesperson, and bookkeeper all at once. The money would help me purchase equipment, expand production, and reach more customers. More importantly, it would help turn years of hard work, sacrifice, and belief into something that can support my family for years to come.