HOW IT ALL STARTED…

All Wood Smoked BBQ in New Orleans...

Central City BBQ in New Orleans was built by relationships that stem from Chef Aaron Burgau, Chef and Owner of Restaurant Patois. Aaron has been involved in the restaurant business in some form or fashion since he was fourteen years old.  He has been fortunate enough to have worked with some of the elite chefs of New Orleans.

Aaron and Jesuit High School classmate, Marc Bonifacic, have talked off and on about doing something together in the restaurant business since the late 90s. That is when Aaron would prepare meals for a large contingent of high school friends on a regular basis as he was working his way up through the ranks in the restaurant world.  They had talked about different types of restaurants and locations for almost 20 years before 1201 South Rampart became the spot.

Once the location was purchased by Aaron, Marc and Partners, Chef Aaron’s relationships came through again as he reached out to CAIN Construction to work on their third restaurant together.  Together they decided that the location was a perfect fit for BBQ and with the potential to grow into one of the larger outdoor music venues in the city.

Where there’s smoke…there’s Central City BBQ.  In 2016, Aaron, Marc, and partners restored a building in historic “Central City” New Orleans, combining their passion for smoke, fire, and whole hog barbecue.

Central City BBQ New Orleans

The Pit Team…

Evan Jacobsen
Evan is from Covington, LA. He grew up cooking alongside his grandmother. In his teenage years, he worked at a children’s cooking camp teaching them basic Cajun cuisine. He began working in the restaurant business as a dishwasher at Beau Chene country club while in college. Following, he worked at as a wood worker making custom doors, managed a Marcos pizza, worked at smoke BBQ, and sticks and bones BBQ.
Nate Meharg
Nate grew up in Columbus, Mississippi and moved to Stillwater, Oklahoma where he graduated from Oklahoma State University.  He came to New Orleans in 2008 after a couple brief stops in Austin, TX and again in MS. He has held positions as Butcher at Crescent City Pie and Sausage, Sous Chef at Ox Lot 9 and the opening Pit Master at Smoke BBQ.  He has always had a passion for BBQ and smoked meats going back to my roots growing up in MS.
Philip Prejean
Phil is a native of of Houma, LA, where he has been a backyard BBQ’er of 30 years.  He has honed his skills by travelling the Americas sampling BBQ.
Mark Summerford
Marcus is part of the 5th generation raised on a family cattle farm in Alabama where he learned early to garden and cook.  He moved to New Orleans in his late teens where he worked his way up from a dishwasher through the Katrina years in some of top kitchens of NOLA.  He opened Ole Saint and sport saloon, before returning to BBQ roots as a pit master at the Joint.  He has two sons and a beautiful wife from NOLA.  He is an avid gardener and devotes time to to working with schools and charities.