Meet Chef Cuso

Built From the Grill Up

Jack — known to the Cuso's community as Chef Cuso — is the co-founder who built the Cuso's flavor identity from the grill up. Self-taught. No culinary school. Just a relentless habit of testing seasonings on real food until something earns a spot on the shelf.

Every Cuso's blend — Dirt, Maple Bourbon, Cowboy Butter, the whole lineup — started with Jack at the cutting board. He doesn't make food for a magazine spread; he makes food for the truck-bed cooler, the Sunday smoker, and the random Tuesday at home.

Why the collab makes sense:

High Ground builds the cleanest protein-forward chip on the market — short ingredient list, 44g of protein per bag, veteran-owned, made in the USA. Cuso's builds seasonings the same way: real ingredients, no shortcuts, made for people who actually cook.

When the two teams started talking, the math was obvious — High Ground's chip platform plus a Cuso's seasoning blend equals a snack that tastes like something off the grill but lives in the truck console.

Both brands run honest rosters. Both skip the filler. Both refuse to ship anything we wouldn't eat ourselves. Maple Bourbon — real maple, real bourbon, smoke, spice — is the first drop from a partnership we plan to keep building.