“People who work in restaurants are a little off-kilter,” says Matchbox Food Group’s executive chef Jacob Hunter. “They have to be, so they can cope with the hours, deal with customers and handle the intensity of it.” To celebrate that lunatic lifestyle, Hunter likes to treat himself to food-related tattoos every other paycheck. His left forearm already hosts a set of silverware, a ramen bowl with chopsticks, a pair of sunny side up eggs, a beet and the cuts of a pig with a knife jabbed through its head. “I’ve never killed a pig,” he admits. “And I don’t know if I could actually do it.”

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