Pinky’s Microgreens was created by a man seeking to create a work-life balance.  Inspired by watching his grandmother tend her garden and make creative dishes, Jacob Pinkston knew he wanted to be a chef.  He formally trained and received his first Executive Chef position before his classes ended.  Jacob moved to Nashville to pursue more opportunities, where he cooked under James Beard Award-winning Chef RJ Cooper at the Aertson Hotel’s Henley Restaurant.

After a few years of cooking in professional kitchens, Jacob left the restaurant world, but the joy of cooking for people stayed with him.  After some time away, he felt the creativity of cooking pulling him back toward food.  Knowing that he wanted to pursue a food-related business that would allow him to collaborate with chefs and inspire creativity, he started researching different avenues and found microgreens.

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