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Andy Ganick the Owner of The Pig & The Sprout

Andy Ganick, Owner

When Andy first began developing the concept for The Pig & the Sprout over a decade ago he envisioned a modern neighborhood spot, airy and inviting, where the cocktails are always tasty, quirky and strong and the menu’s split personality (“Pig” and “Sprout”) caters to meat eaters, vegans and everyone in between.


He spent six years bartending and managing The Red Lion in Vail (i.e. drinking Jagermeister and hitting on his now-wife) before relocating to Philadelphia, where he served as bar manager at Starr Restaurant Group‘s Continental Midtown; manager and bar manager at Cantina Los Caballitos; and bartender at Amada, Iron Chef Jose Garces’ flagship restaurant. Armed with well-rounded industry experience, Andy returned to Colorado in 2007 to open The Berkshire Restaurant, a Stapleton Town Center mainstay that has been serving up “Swine, Wine and a Good Time” ever since.


Andy is really proud that The Pig & the Sprout is finally a reality. You can find him there most nights working the expo line or chatting it up with regulars and newcomers. Aside from his restaurants, Andy loves bacon, his wife and daughter, Widespread Panic, snowboarding and the Red Sox – not necessarily in that order.

Anton barich, general manager

Anton Barich will tell you that when it comes to restaurants, no single element guarantees a good one: it’s all about the total experience, from food to service and everything in between. He should know – he’s been in the biz his whole life. 


Anton grew up working in the local Italian joints of his Chicago neighborhood and in his grandmother’s  kitchen, but it wasn’t until after college that he entered the culinary life full-time. While attending Le Cordon Bleu, Chicago he started his own restaurant consulting business, and after graduation he opened his own restaurant (Rendezvous) and nightclub (Mystique). Anton served in regional management and operations roles for T.G.I. Friday’s, Rosebud Restaurant Group, Hard Rock Corporation, Sage Restaurant Group and many others. More consulting gigs and a stint running food and beverage operations at the 6,000 acre Devil’s Thumb Ranch in Tabernash, CO followed before he found his way to The Pig & The Sprout, where he lends his strategic direction,  expertise and enthusiasm to all facets of the business.
Anton loves riding his motorcycle, cooking for his wife Janzy, seeing live music and exploring our great state.

Ed Kammerer the Chef at The Pig & The Sprout

Ed Kammerer, Chef


Ed has been creating eclectic, soulful food for Colorado diners since 1996, but he first caught the bug back in college while working at a bar near Texas Tech. He graduated with a degree in Restaurant and Hotel Management and later went on to obtain his Associate’s Degree in Culinary Arts from Johnson and Wales in Vail. Ed has run many kitchens in Colorado (Picasso in the Lodge at Cordillera, The French Press, Park House, and was COO of White Fence Farms), and owned and operated the late, great Highland Pacific Restaurant from 2004-2014. Since 2009 Ed has been operating Chef Ed’s Culinary Consulting, which provides menu and kitchen design expertise to restaurants. He brings experience, creativity and heart to the Pig & the Sprout kitchen.


When he’s not behind the line, Ed’s usually fly-fishing on a river somewhere, seeing a live show with his wife Yvette, coaching his daughter Brennan’s lacrosse team or raising money and awareness for Rett’s Syndrome, a neurological disease which his daughter Barrett suffers from.


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