I am a classically trained chef who has always had a passion for sauces, smoked foods, and BBQ. I started my career with a 3 1/2 year culinary apprenticeship in southern California, followed by 2 years of working as a chef in France. I spent most of my early career as a saucier, before moving up the ranks. Eventually I opened my own restaurant, Cafe Wyoming, in Dubois, Wyoming. At the Cafe, I featured my BBQ sauces and perfected my style of barbecuing. My ribs and sauce were mentioned in Jane & Michael Stern's Roadfood 2005 edition (see below for review). After 6 successful years, I closed the Cafe to focus on my sauces full time.

As seen in Jane & Michael Stern's Roadfood 2005 edition:

"Very Wyoming" is how our California tipster described this log cabin adjoining a True Value hardware store parking lot overlooking Horse Creek. The note said that the chef made deluxe dinners every night for which reservations were advised. It sang of homemade soups and salad dressings, and a whole repertoire of house smoked meats.
While the menu is broad, it's ribs that make a deep impression on us. They are beautiful racks heavy with smoke-infused meat and spiced and sauced with brio. A smoked pork chop was equally delicious, and the steaks that others around us were eating looked great. Sandwiches are served on homemade bread, and there are a BLT and a catfish sandwich in particular that are numbers one and two on our list to eat next time we visit.