Chef D’Andre Carter has earned a national reputation as an elite fine-dining chef, but his true passion — obsession, even!— is barbecue. It all started at his grandma’s house on the South Side of Chicago. There, helping her cook Sunday dinners for family and friends, Chef Carter learned that it’s not just the flavors that make a meal memorable: it’s the people you share it with, too. Good food tastes good and makes you feel good. After graduating from his grandma’s kitchen, Chef Carter went on to Le Cordon Bleu College of Culinary Arts and worked his way up in Chicago’s fine-dining scene. Today, Chef Carter is legendary for his gourmet approach to humble barbecue. His signature sauce mixes St. Louis flavors with his proprietary spice blend. Ever the student of the craft, he’s continually refining his menu and experimenting with smoking techniques. One thing that never changes: Chef Carter’s commitment to creating restaurant-quality dishes that pay respect to barbecue’s joyful, nostalgic, and timeless flavors.
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Chef D’Andre Carter has earned a national reputation as an elite fine-dining chef, but his true passion — obsession, even!— is barbecue. It all started at his grandma’s house on the South Side of Chicago. There, helping her cook Sunday dinners for family and friends, Chef Carter learned that it’s not just the flavors that make a meal memorable: it’s the people you share it with, too. Good food tastes good and makes you feel good. After graduating from his grandma’s kitchen, Chef Carter went on to Le Cordon Bleu College of Culinary Arts and worked his way up in Chicago’s fine-dining scene. Today, Chef Carter is legendary for his gourmet approach to humble barbecue. His signature sauce mixes St. Louis flavors with his proprietary spice blend. Ever the student of the craft, he’s continually refining his menu and experimenting with smoking techniques. One thing that never changes: Chef Carter’s commitment to creating restaurant-quality dishes that pay respect to barbecue’s joyful, nostalgic, and timeless flavors.
