About

Just as many great BBQ’s get their start, Farm Boy BBQ was originally located outside at the Sunoco gas station in Malvern, where neither snow nor rain nor heat nor gloom of night could stop us from smoking and serving up mouthwatering central Texas barbeque!

Our commitment is to serve you the best barbeque in the region. Our prime meats, which have NO
antibiotics, NO added hormones, and NO preservatives, are smoked low & slow. The wood fire is maintained to achieve that legendary blue smoke, allowing the meats to be smoked to perfection. The rubs and BBQ sauce are our own recipes and each of our delicious sides and desserts are made from scratch using only fresh ingredients. Now that’s authentic craft BBQ!

How did I get here? From my early childhood on the bayou in rural Louisiana, I have always shown an interest in cooking. After attending LSU, I followed my passion and drove across the country in my beat-up pickup truck with $200 in my pocket to work in the kitchen of the renowned Four Seasons Hotel Beverly Hills as a Poissonnier. Over time, I continued to develop my culinary skills, techniques, and leadership at many prestigious restaurants across the country as well as internationally.

Highlights include:

Working under chef Emeril Lagasse as a sous chef at the internationally acclaimed
Commander’s Palace in New Orleans
Hired as the youngest executive chef at The Boca Raton Resort & Club, at 5 Star 5 Diamond
Resort
Executing Asian cuisine as the executive chef of the Hong Kong Sheraton, Kowloon Bay
Winning the caterer bid for both the Olympic Games in Greece and Italy. As the executive
chef, overseeing 16 kitchens, serving the athletes and NBC executives
Chef de cuisine of Oscars, the French Brasserie at the world-renowned luxury hotel Waldorf-
Astoria New York
The coveted invitation from the James Beard Foundation to prepare a lavish white truffle
dinner at the renowned James Beard House, NYC.
Multiple awards from the Chaine des Rotisseurs and The International Wine & Food Society