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Why Ore Nell's Wants to Make You Happy (and How Kittery's Top BBQ Joint Almost Didn't Exist)
Will Myska always wanted to be an executive chef.
But with three kids at home, he doubted whether he'd have the ability to go all in on the restaurant of his dreams. So instead, he stayed the course, choosing to work and learn under some of the top chefs on the Seacoast perhaps longer than he needed to.
Until one day, chef David Vargas (Vida Cantina) sat Will down and asked him, "What's next for you?"
And that was the day everything changed for Will.
From Ore Nell's Barbecue in Kittery, M.E., host Troy Farkas sits down with Will to discuss his love for cooking, what it was like working alongside top Seacoast chefs Evan Hennessey (Stages), Jethro Loichle (Ristorante Massimo) and Vargas, the tough conversation that led Will to open Ore Nell's BBQ in 2018, the keys to making authentic Texas brisket, meeting boxing legend Mike Tyson at The Wilder, and more.
CHAPTERS:
- Will Myska's Texas cooking background (00:00)
- Working at Ristorante Massimo, Vida Cantina & Stages (07:18)
- Opening Ore Nell's BBQ in 2018 (18:44)
- Tell a friend about the show! (27:25)
- The day-to-day of Ore Nell's (28:27)
- How to make authentic Texas brisket & chili (33:23)
- Ore Nell's catering services (42:32)
- The toll of Ore Nell's on Will's personal life (46:55)
- Meeting Mike Tyson (49:53)
- Advice to younger self (55:30)
Born outside of Houston, Ore Nell's Barbecue chef owner Will Myska spent the first 19 years of his life in Texas. After attending culinary school in Dover, N.H., he worked at Seacoast staples like Stages, Ristorante Massimo, and La Vida Cantina. In 2018, he partnered with Jay McSharry to open the first Ore Nell's Barbecue location in Kittery, M.E. The father of three children, Will is also a massive sports fan.
To learn more about Ore Nell's menu, community nights, catering services, or second location in Biddeford, M.E., visit OreNellsBBQ.com or follow them on Instagram @OreNellsBBQ.
For more "Seacoast Stories" episodes straight to your phone every Monday, FOLLOW the show here on our Spotify or Apple Podcasts pages.
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By Troy FarkasWill Myska always wanted to be an executive chef.
But with three kids at home, he doubted whether he'd have the ability to go all in on the restaurant of his dreams. So instead, he stayed the course, choosing to work and learn under some of the top chefs on the Seacoast perhaps longer than he needed to.
Until one day, chef David Vargas (Vida Cantina) sat Will down and asked him, "What's next for you?"
And that was the day everything changed for Will.
From Ore Nell's Barbecue in Kittery, M.E., host Troy Farkas sits down with Will to discuss his love for cooking, what it was like working alongside top Seacoast chefs Evan Hennessey (Stages), Jethro Loichle (Ristorante Massimo) and Vargas, the tough conversation that led Will to open Ore Nell's BBQ in 2018, the keys to making authentic Texas brisket, meeting boxing legend Mike Tyson at The Wilder, and more.
CHAPTERS:
- Will Myska's Texas cooking background (00:00)
- Working at Ristorante Massimo, Vida Cantina & Stages (07:18)
- Opening Ore Nell's BBQ in 2018 (18:44)
- Tell a friend about the show! (27:25)
- The day-to-day of Ore Nell's (28:27)
- How to make authentic Texas brisket & chili (33:23)
- Ore Nell's catering services (42:32)
- The toll of Ore Nell's on Will's personal life (46:55)
- Meeting Mike Tyson (49:53)
- Advice to younger self (55:30)
Born outside of Houston, Ore Nell's Barbecue chef owner Will Myska spent the first 19 years of his life in Texas. After attending culinary school in Dover, N.H., he worked at Seacoast staples like Stages, Ristorante Massimo, and La Vida Cantina. In 2018, he partnered with Jay McSharry to open the first Ore Nell's Barbecue location in Kittery, M.E. The father of three children, Will is also a massive sports fan.
To learn more about Ore Nell's menu, community nights, catering services, or second location in Biddeford, M.E., visit OreNellsBBQ.com or follow them on Instagram @OreNellsBBQ.
For more "Seacoast Stories" episodes straight to your phone every Monday, FOLLOW the show here on our Spotify or Apple Podcasts pages.