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Chuck, owner and head chef, is a Texas-native who became passionate about cooking while in the U.S. Navy, onboard a nuclear-powered submarine in Pearl Harbor, HI. His passion for food continued to grow, taking him to complete an apprenticeship in Japan and a job in Las Vegas at a fine-dining restaurant.

A graduate of Le Cordon Bleu Institute of Culinary Arts in Austin, Texas and the Culinary Institute of America in Napa Valley, California, the chef has studied Asian, Hawaiian, Southwest, Hungarian, German, French and BBQ styles. After he and his wife, Colleen, met they decided to come back to her home stomping grounds, where he worked in New Hope and Philadelphia before deciding to start his own venture. Joining Chuck as Chef is Lower Bucks' own Chris Schmitt, a Restaurant School graduate with 25+ years of experience. He has worked in kitchens including The Lemont in Pittsburgh and The Churchville Inn.

"Chuck's BBQ is going to be a local staple here in Lower Bucks," says Chuck. "I'm honored to be able to take all of my experience, tie in my hometown flavors and serve people delicious BBQ that is hard to find up North. Lower Bucks is such a unique area to live, filled with amazing people. I'm happy to be a part of this community."

Chuck enjoys living locally in the area with his wife and two children-so much so that he is using as many local resources as possible to support small business. Along with Dad's Hat and Richman's, the BBQ joint plans on using other local resources, including wood for the smoker purchased from Joseph Kelly of Levittown, Bristol's Noah's Dove Farm for specially grown herbs and collard greens and other local farms when produce is in-season for catered events.

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