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We met in the kitchen, and our relationship began with a shared love of food and a strong sense of community. We bring our distinct, yet complementary skill sets to Feges BBQ for a collaborative perspective on modern Barbecue. Erin Smith opened Feges BBQ with her husband Patrick Feges in March 2018. With their combined fine dining experience and Patrick's barbecue expertise, Feges BBQ offers a new approach to barbecue combining traditional flavors and modern interpretations of classics. Erin's extensive background includes studying at California Culinary Academy in San Francisco, work at Thomas Keller and Jonathan Bennos Per Se, Italian Wine Merchants and Babbo in New York before moving to her native Houston to serve as executive chef of Plonk!, consulting on Montroses Blacksmith opening before serving as culinary director of its parent organization, Clumsy Butcher, serving as executive chef of Main Kitchen and various initiatives for JW Marriott, serving as sommelier at Camerata, and more. Patrick Feges, known in Houston's culinary community as the Whole Hog Guy, is a self-taught pitmaster and Purple Heart recipient from injuries sustained during a tour in Iraq. It was during his recovery that he was hit with the barbecue bug. He attended culinary school at The Texas Culinary Academy, Le Cordon Bleu, to learn the classical basics, then launched Feges BBQ, catering events and executing pop-ups with non-traditional smoked cuts. In the ensuing years, he continued to train in some of the city's most acclaimed kitchens including Underbelly, Brennans, Killens Barbecue and, most recently, Southern Goods, while building his business on the side.