With my greatest attribute being my devotion to the craft, I researched and trained myself on Central Texas BBQ. Just as most great southern BBQ’s get their start, Farm Boy BBQ was originally located outside at the Sunoco gas station in Malvern, where like the postman, neither snow nor rain nor heat nor gloom of night could stop us from smoking and serving up mouthwatering central Texas barbeque!    

Whether it’s in restaurant or catering, our commitment is to serve you the best barbeque in the region, with southern warmth and hospitality. Our prime meats are seasoned with salt and fresh pepper, then smoked low & slow in two 20′ custom-built reverse flow Johnson smokers. The hickory wood fires are maintained to achieve that legendary blue smoke, allowing the meats to be smoked to perfection. 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 a passion for cooking. After attending and playing football at 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 Food & Wine Society