Robert Owens
CHEF + Pitmaster
A native son of the South and a master of smoke and fire, Robert Owens brings to the table a legacy as rich and deep as the coals that turn pork to perfection. Raised under the wide skies of Georgia and steeped in the traditions of Southern barbecue, Owens’ earliest memories trace to summers spent with his grandparents, biting into freshly smoked sandwiches that would spark a lifelong devotion to craft and flavor.
In 2011, he founded Grand Champion BBQ in Atlanta—earning widespread acclaim for brisket, ribs, and sides that embodied the essence of honest, slow-smoked Southern fare. Today, as co-owner of Owens & Hull in Smyrna, Georgia, he continues that legacy alongside partner Bryan Hull, uniting Carolina and Texas traditions under one oak-smoked roof.
Owens’ approach is both humble and exacting. Each plate tells a story of patience and precision—wood chosen with care, fires tended through the night, and flavors coaxed to perfection by instinct and heritage. His philosophy is simple: good barbecue is born of respect—for the ingredient, for the process, and for the people who gather around the table to enjoy it.
As our gathering celebrates legacy, fellowship, and the gracious ease of Southern hospitality, we are honored to welcome Robert Owens to share his craft. His presence reminds us that true barbecue is more than a meal—it’s a memory, tended slowly and served with heart.
PARTICIPATING IN: Pig Pickin’ & Oyster Roast and Uncommon Cuts