Twenty years ago, my culinary world revolved around the hushed elegance of fine dining restaurants in lower Fairfield County and the bustling kitchens of New York City. My days were filled with intricate techniques and demanding palates, a world away from the smoky allure of barbecue. My introduction to this distinctly American cuisine came unexpectedly in 2004 when a friend took the helm as Executive Chef at a Westport barbecue joint. Stepping into his kitchen was a revelation. The rich aroma of slow-smoked meats, the camaraderie around the pit – I was immediately captivated.
Over the following years, barbecue simmered in the back of my mind. As I developed restaurant concepts, including one deeply rooted in barbecue, I embarked on a culinary pilgrimage, tasting my way through the barbecue heartlands of Kansas City, Texas, Tennessee, and the Carolinas. Each region offered a unique flavor profile, a testament to the versatility and tradition of barbecue.
Fate intervened in the most serendipitous way at a concert at Roseland Ballroom. An encounter there led me to Jeff “Cooter” Coon, the then-Chef and Pit Boss of Dinosaur BBQ. Joining the team for the opening of their Stamford location was a pivotal moment. I climbed the ranks, learning invaluable lessons from Cooter, whose passion for barbecue was infectious. His untimely passing shortly after I started was a profound loss, but his grit and dedication to the craft became part of my culinary DNA. After a year honing my skills at the Stamford pits, I was honored to be promoted to Corporate Executive Chef and Pit Boss.
This role was an incredible platform. I spearheaded culinary direction across Dinosaur BBQ, from menu innovation and new restaurant launches in Chicago and Baltimore to managing procurement and engaging with national media. I had the distinct privilege of cooking alongside barbecue legends and acclaimed chefs at prestigious events nationwide, from the Super Bowl to the Big Apple Barbecue Block Party, Windy City Smokeout, and the NYC and Miami Wine & Food Festivals. My journey eventually led me full circle, back to Stamford, this time as the local owner of the Dinosaur BBQ location. Throughout my years with Dinosaur BBQ, I was fortunate to learn from founder John Stage and the many talented pit bosses who are part of the Dino family.
The landscape shifted dramatically with the onset of COVID-19 in early 2020. John and I made the difficult decision to close the Stamford Dinosaur location. With infection rates soaring in NYC, taking on a leadership role at Dino Harlem felt untenable. It was a leap into the unknown, but it quickly became clear that it was time to nourish my community in a different way, to bring the comforting flavors of Family Bbq closer to home.
After navigating the uncertainties of pandemic-era travel to potentially acquire a smoker down South, an unexpected opportunity arose close to home. A smoker became available just miles away – it felt like destiny. In late June, we shared our new venture with close friends and launched a small, curated menu. My wife and I, with our then-three-year-old Ella and 22-month-old June adding to the family atmosphere, prepared those initial orders from our driveway. Ella, our little greeter, welcomed friends while June kept us company. Word of mouth spread organically, and each week brought new faces. By November, the growing demand necessitated a move to a commercial kitchen. The journey from casual summer days cooking for friends to a line of people braving the snow on Super Bowl Sunday has been truly remarkable.
I look forward to sharing more about my approach to barbecue – the dedication to sourcing the finest ingredients and the art of harmonizing meat, smoke, and spice. Thank you for welcoming me into your families and allowing me to share this culinary journey with you!
