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Pitmaster Charles Wong: So You Want to Redefine BBQ with Fusion Flavor?
🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.
In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups.
He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.
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By Back of House
5
44 ratings
🔥 From finance to fire pits, Owner & Pitmaster of Umamicue, Charles Wong, shares how he left Wall Street behind for Chicago’s BBQ scene.
In this episode, Chef Charles opens up about growing up in Chicago, BBQ as a language, the life-changing moment he experienced at Austin Texas’ famous Franklin Barbecue, and the highs and lows of building a brand through pop-ups.
He dives into the art of flavor innovation - blending Central Texas–style smoke with Chinese and Vietnamese influences - and reflects on the role of failure in shaping great chefs. Whether you’re an aspiring pitmaster, a food entrepreneur, or simply love a good food story, Charles’ journey is packed with insight, resilience, and inspiration.