Tamez Barbecue is the brainchild of Alejandro Tamez, who started his Athens career at Farm 255, then followed Whitney Otawka to Greyfield Inn on Cumberland Island (twice!) and helped open the beloved upscale Mexican restaurant Cinco y Diez. He also cooked with Sean Brock at Minero in Charleston, SC, in Denmark at Baest and in Mexico City at Quintonil, one of the world’s 50 best restaurants.
Tamez is focusing on Texas-style barbecue, with “wood smoking on offset smokers, seasoned simply with mostly salt and pepper, focused on technique and execution.”
Tamez Barbecue is the brainchild of Alejandro Tamez, who started his Athens career at Farm 255, then followed Whitney Otawka to Greyfield Inn on Cumberland Island (twice!) and helped open the beloved upscale Mexican restaurant Cinco y Diez. He also cooked with Sean Brock at Minero in Charleston, SC, in Denmark at Baest and in Mexico City at Quintonil, one of the world’s 50 best restaurants.
Tamez is focusing on Texas-style barbecue, with “wood smoking on offset smokers, seasoned simply with mostly salt and pepper, focused on technique and execution.”
