Ken Hess is originally from Brooklyn, New York. After earning a degree in Hotel and Restaurant Administration at Oklahoma State University and completing a 3 year program at The Culinary Institute of America, Ken came to The Greenbrier Hotel in White Sulphur Springs, West Virginia (WV). After a stint with Certified Master Chef, Hartmut Handke, in Columbus, Ohio, Ken graduated from the 3 year Greenbrier apprentice program in November 2003.
While living in West Virginia, Ken began to crave the BBQ he loved in Oklahoma. He purchased a small Brinkman smoker and began to develop his BBQ style. After practicing for friends and family, people started asking him to do parties of larger proportions. Ken knew he had outgrown his small Brinkman and he went on the hunt for a professional smoker. . This hunt lead Ken to Billy.
To try and cook almost anything on a grill or in a smoker!
