Owner & Operating Partner
Since Andrew was a kid, he has always associated great food with happy social gatherings. His love of BBQ started while learning how to grill lunch for his family while on summer vacations, and later spawned into his career. He began working in restaurants the summer before college, and he began managing restaurants in the Washington D.C. area soon after graduation. Over the past 18 years, Andrew has worked for some of the biggest restaurant companies in the country, including The Cheesecake Factory, Hard Rock Café, Blackfinn AmeriPub, and Richard Sandoval Restaurants. Then, he had the unique opportunity to help rebuild a classic American BBQ concept, which reignited his passion for barbecue. Soon after, he began to compete in professional barbecue competitions, and quickly saw success. Today, Andrew leads his team in the never-ending pursuit of creating the best barbecue possible, pushing the boundaries of what barbecue is and can be.
Marc "Red" Leone
For over 30 years, “Red” has been learning how to make some of the best barbecue in the country. While his passion for barbecue began as a child, he began cooking while serving in the 101st Airbourne, when he first learned how to smoke a whole hog. After his time in the service, his travels throughout the country exposed him to various regional styles and techniques, helping hone his skills. This led to his introduction into competition barbecue, winning 3rd Place in Chicken at his very first event. Red then decided to pursue a career in barbecue, working at some of the country’s best barbecue restaurants. This included G.C. Barbeque, Twin Smokers BBQ, Hog Wild BBQ, and alongside 7-time World Barbecue Champion Melissa Cookston at The Memphis BBQ Company. Red has continued to share his expansive knowledge, re-working menus and teaching staff at restaurants throughout the Mid-Atlantic. His accolades include dozens of awards in KCBS, GBA, FBA, Memphis in May and IBBA competitions, as well as multiple People’s Choice and local newspaper awards. Today, he continues to strive to create unique and creative barbecue dishes that excite diners, keeping them coming back for more.