For generations, we’ve been passionate about flavor. Our gatherings were always a hit thanks to handcrafted sauces, rubs and marinades that seasoned meats to perfection. Executive Pitmaster Daly Thompson got his early start experimenting in grandma’s kitchen, creating flavors that enriched every table and every gathering.

In the 70s and 80s, Memphis BBQ culture flourished. Some of the greatest BBQ legends were hitting their stride, making it an inspiring time for BBQ enthusiasts like Daly to explore the Memphis establishments and back-alley BBQ pits, and to travel the South honing their craft and delivering winning dishes at BBQ competitions.

80s and 90s – Pitmaster Daly Thompson and his team became 1998 BBQ World Champions at Memphis in May for his Sweet Mustard sauce. With winning recipes, Thompson’s team toured the world, winning five total championship titles for spot-on classical and progressive flavors throughout the South and as far off as Ireland and Thailand.

80s and 90s – Driven to elevate the palette, Daly Thompson spent 20 years in fine dining. He served as executive chef at four- and five-star restaurants, delivering culinary masterpieces to avid connoisseurs of the Los Angeles food scene.

In the early 2000s, The Pig Restaurant opens in Los Angeles, in both West Hollywood and Universal City Walk, California as a tribute to Memphis-style Bar-BQ. Despite having great success in fine dining, Daly shed his starched whites to return to his BBQ roots and to the dedicated craft of slow-cooked meats, flavors and seasonings. A local favorite in trendy Melrose, The Pig received much praise, press, and lines around the block for its authentic Southern experience.