We've already exposed the tatts of Matt Selby, executive chef of Steuben's and Vesta Dipping Grill, Brandon Biedermann, chef de cuisine of Steuben's and Chad Clevenger, chef/owner of Mel's Bar & Grill, who described his tattoo as "a blue-footed Bresse chicken that's very fatty and tasty."
Today's featured ink, a bacon and eggs Mexican sugar skull, belongs to Erik Perez, who works as a bartender/server at Mezcal and a cook/server/bartender at Krameria Cafe. "I've worked in diners my whole life, cooking a lot of bacon and eggs, so this just made sense to me," explains Perez, who got inked earlier this year by Adrian Hernandez at Tin Man Tattoo.
if you're a restaurant employee with good ink, send photos of your tatts (and the stories behind them) to [email protected].