Chef Geoff Rhyne took a winding road through some of the most esteemed kitchens in America, always advocating for whole and slow foods and finding ways to mold tradition and innovation. (And he was doing all of this before it was hip, we swear.) In an experimental spree while working on a smoked oyster dish in Charleston, SC, Geoff hit on what would become his signature sauce - a Fresno blend that changed the oysters without stealing the spotlight. The sauce became so beloved by patrons that they would steal it right off the plate and tuck it in their bag. Since then, Geoff has perfected the art of bottling his signature sauces and honeys for the folks who want to put them on about a hundred other kinds of food.