Coals flame below a half-moon soapstone installed in a Divide & Conquer  rack

Chef Eric Gephart

From Eagle Scout to Culinary Innovator

My Kamado Joe Journey

I'm from Hillsborough, North Carolina, famous for Whole Hog Cookery. Growing up as an Eagle Scout, cooking over live fire was a skill and lifestyle I embraced early on. I vividly remember my mother baking a chocolate cake in the wilderness using a cardboard box, aluminum foil, coat hangers, and fire embers.

My passion for feeding people in need led me to restaurants, where I cultivated my skills, working under top chefs worldwide. Eventually, I opened my first restaurant in Wrightsville Beach, NC, transforming from dishwasher to award-winning chef. The 2008 financial crisis pushed me to open a Contemporary Latin restaurant in Wilmington, NC, where we thrived by focusing on unique flavors and nightlife.

When my wife and I were expecting our first daughter, we moved to Raleigh, NC, and opened The Chef's Academy, a successful culinary school. Later, I opened the world's first restaurant using only ceramic grills.

A breakthrough came during a trip to Australia for the Barbecues Galore Conference, where we hosted a successful KJ Block Party. This event marked the beginning of my new role with Kamado Joe, hosting 52 parties/events globally in the first year, sharing recipes and fostering culinary transparency. My journey with Kamado Joe has been about embracing positivity and giving back everything I've learned in my culinary career.

FAVORITE GRILL

Kamado Joe Product of Choice

Classic Joe II

A Classic Joe II grill with a wheeled cart, 2 side shelves, and a Kontrol Tower top vent

Featured Recipe

Lamb Shoulder Chop

This lamb blade shoulder chop recipe is perfect for busy weeknights when you want a delicious, restaurant-quality dish without spending hours in the kitchen. 

Kamado Joe Q&A with Chef Eric Gephart

If you had to plan your perfect day, what would you do from the moment you wake up to going to bed?
Hunt, Clean, Cook
Do you have a cooking idol?
I will tell you this, I have cooked with the absolute best. Anthony Bordain, Eric Ripert, Jose Andres, Andrew Zimmern, Dario Cecchini, Nancy Silverton, Emeril Lagasse….. The list goes on but whatever your views on religion, it cannot go unnoticed that one of the most revolutionary and controversial things about Jesus was who he chose to share meals with.
What bit of advice would you give to someone looking to get into barbecue?
Cook often and make as many mistakes early as possible. Don’t forget about seafood and vegetables. Let local seasons dictate your home menu. Support your local farms. Give more than you receive and cook for others!  If I can be a resource to you, please do not hesitate to reach out.