The kitchen manager and chief pizza maker at TailGate Brewery bills himself as a "pizza guru," but that's not the only skill set Keith Yium can bring to a job. He also has two degrees in English and decades of experience as a copy writer and editor. Yium, 55, moved to Chattanooga from Texas as a young child and graduated from Baylor School. Read the full story at the link in our bio to discover his secret for hot-and-sour soup, a recipe that is connected to his Chinese roots, as well as what he says makes craft pizza different from that of national chains. Photo 1 / Photo by Anne Braly / Keith Yium says one of the most popular pizzas at TailGate is the Whipped RIcotta. Photo 2 / Photo by Anne Braly / Keith Yium flips pizza dough in the kitchen at TailGate Brewery. Photo 3 / Photo by Anne Braly / Keith Yium sprinkles a pizza with mozzarella at TailGate Brewery.