Food & Beverage

Sam Jones

Q: What goes through your head when you first wake up in the morning when you barbecue?


A: What do I have to do today?


Q: Who are your heroes?


A: My grandfather and my dad have obviously had a huge influence. In my case, they not only raised me, but also taught me the business.


Q: What haven’t you accomplished that you aspire to do in your lifetime?


A: I want to make a difference. I am a very blessed man. I want to continue to work hard, hopefully open more restaurants, which will lead to being able to do a lot of good.


Q: What part of you, or what you do, reflects a spirit of restlessness?


A: When you cook whole hogs with wood, restlessness isn’t a big problem!


Q: If there is any love­-hate relationship with any aspect of what you do, can you describe what that is?


A: I often ask myself when I’m on an elevator at 3:30 in the morning headed down to cook at an event, “So, you wanted to cook BBQ for a living? Good call!" I love what I do. I hate that it requires getting up quite so early. I’m not a guy who enjoys getting up quite that early.


Q: What sound or noise do you love?


A: A steel guitar.


Q: What would be your day job if you weren’t doing what you are currently doing?


A: A career firefighter. I originally wanted be a firefighter when I finished school. I settled for being a volunteer firefighter and a full-time BBQ guy. I currently serve as Chief of Ayden Fire & Rescue.


Q: If you could bring anybody in the world with you to do what you love (dead or alive), who would it be?


A: That would be my grandfather (Pete Jones). He opened our original restaurant in 1947. I would love for him to travel with me to events and to see where BBQ has gone.