Right before the show starts everyone waits outside, buzzing with excitement; then, a heartbeat before they enter – after the briefing and applause – all that energy erupts into a feast.

Being a pitmaster basically means serving my backyard to 120 people – including the music, the vibe, and my approach to food. It’s a huge honor for me.

When I stroll among the guests during the break or at the end of the evening, hear how much they enjoyed themselves, and watch them reserve a spot for next time.

Seeing people relish food they never thought they’d try… We have so many firsts here: first time tasting lamb, first time eating meat cooked medium, even first time enjoying smoked meat.

I walk among customers, see familiar faces, and hear stories of surprise and delight that we’ve innovated again, exceeded every expectation again, and raised our own bar yet again.

To see the amazing engagement the guests have with our interactive platform