I have been in the culinary business for over 27 years. My culinary apprenticeship was at the Century Plaza Hotel in Los Angeles and afterwards I lived and worked in the Loire Valley of France for 2 years.
I have always been a big fan of barbecue, so when I opened my restaurant in Wyoming (just outside of Jackson Hole) in 2001, I focused on serving my customers the best BBQ around. I perfected my products there at Cafe Wyoming.
I eventually sold the restaurant to focus on the BBQ sauces and rubs full time, and I am very excited about this new adventure!
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