Chef J.R.
At 15, I got a job in the kitchen of an Italian restaurant and spent the next four summers learning how to layer flavors in sauces and how to make pizza dough. That turned into 25 years of restaurant experience, both cooking in and running kitchens—until a stroke at 38 put the brakes on my career.
Two decades later, I started Purple Chin Condiment Co. as my way back into the kitchen, at my own pace. I'm a high-functioning autistic chef, and every sauce, rub, pesto, soup, and empanada I make is carefully crafted for flavor and texture—because both are important.
I work with local farms and roasters who share my commitment to quality: Oakwoods Farm, Blackberry Moon Produce, Evans Family Market, Cottage Small Coffee Roasters, and others.
Want to try it yourself? Find me at Joplin Empire Market every Saturday. Stop by and taste the difference.
Can't make it? I ship nationwide.
💜 Made by hand. Bottled with attitude. Powered by farms.
The Purple Chin Story
I started Purple Chin with one goal: get my hands on as many local ingredients as possible and turn them into something worth talking about. I work with local farms, coffee roasters, and ranchers to bring you bold, authentic flavor rooted in our region.
It started with BBQ and hot sauces, then grew into rotating pestos and salsas, fresh-baked empanadas, craveable soups, and spice blends—all featuring locally sourced ingredients whenever possible.
Everything I make is crafted by hand with texture and flavor in mind. No shortcuts. No compromises. My sauces are served at The Bruncheonette, W.H. Farm Cafe, Mining Co., and Harvest Slice—restaurants that promote local.
💜 Made by hand. Bottled with attitude. Powered by farms.
