Robert Viox opened a family-run food truck in 2017 with a mission to serve the best hickory-smoked BBQ in the region. During the spring of 2019, he officially retired as vice president of Food and Beverage at Jack Cleveland Casino to pursue his passion of entrepreneurship full-time and launched small-batch BBQ restaurant Four Mile Pig. Chef Jarrod Ante, a former military member who studied culinary education at the Cincinnati Arts Institute and has had the privilege of cooking for presidents as well as thousands of troops, joined Viox in 2021 to grow the brand.
The fast-casual restaurant now has five locations and has been named the Best BBQ in Northern Kentucky three times. Menu items include smoked meats and wings, handcrafted sides, authentic Italian beef sandwiches and burgers, plus, six sauces bottled in-house.