FEATURED CHEFS

My interest was bringing smiles, hearing the complements they were always given from family and friends, and it seemed like family and friends always wanted my parents to host events at their house because they knew it was going to be good food and lots of fun. I wanted to provide that type of happiness in this manner to more than just my family because it is such a beautiful thing. I love being busy in the kitchen but there’s something a bit more challenging when it comes to Bar-B-Queuing and smoking meats with real wood. Seeing this process take place I couldn’t wait to be given the green light to have my own first Bar-B-Que experience and make my own Bar-B-Que sauce like MOM and DAD.

As time passed cooking on the Grill became a passion and combining ingredients to make a sauce to complement the flavor of slow cooked meats and grilled vegetables was a challenge to myself that I wanted to accomplish at the highest level. Chef Johnathan left home at early age (2 weeks after his high school graduation) to serve his country in in the United States Navy as an Operations Specialist, working with Naval Tactical Data systems and Radar navigations. Even though cooking was one of his most favorite things to do, he decided to take on a challenge of Naval Operations and expand his horizon in talents.

Chef Johnathan complete more than 20 years of active duty in the military but during his career he would continue the trend, set from his humble beginnings to entertain his guess with his culinary skills no matter where he was stationed for duty. From Norfolk VA to Bremerton Washington to Rosevelt Roads Puerto Rico he stayed the course with his passion for cooking and servicing the people. Chef Johnathan frequently volunteered and was involved with providing food for families in need across the globe. Volunteering his time to assist at homeless shelters for men and Women and Children. Chef Johnathan is also known for spearheading groups of people to support the mission of collecting clothing and preparing and providing food for people in need. His passion to give back to the community still reigns today with a recent delivery to a food shelter in Rock Hill S.C, continuing to be a service to the people.

Chef Johnathan, CEO and Founder of BIG B’S BAR-B-QUE SAUCE’S has been in the making for more than 30 years and the decision has been made to bring this delicious product locally and internationally, into the homes of others to experience the “IMPACT” of flavors BIG B’S BAR-B-QUE SAUCE’S, has to offer.

Stepping out on faith I decided 13 years ago to create a label and bottle this delicious product in my home. Using BIG B’S BAR-B-QUE SAUCE, at many cooking events for family, friends and churches, such as New Emanuel AME for their 2022 4th of July Summer celebration in North Santee S.C, where I provided a wonderful Pitmaster experience of delicious melt in your mouth Pit cooked Bar-B-Que and side dishes.

Chef Johnathan has also had the opportunity to participate in cooking at events for such notables as Shirley Ceaser, John P Kee, Marlon Wayans, DC Ervin, and Craig Wayans just to name a few. BIG B’S BAR-B-QUE SAUCES is now an approved product through the FDA and is now being mass produced in one of the best manufacturing facilities in the country, Freddie Lees’ Gourmet Sauces, in St. Louis MO. Big B’S Bar-B-Que can now be purchased online local and internationally through WalmartMarketplace.com and in participating stores throughout the country. Chef Johnathan is always preserving to take his talents to greater heights and is now introducing his Big B’s Spices. The spices are Big B’S original Country Rub, Big B’S Smokehouse Rub, Big B’S “Flamin” Rub and Big B’S Lemon Pepper. I truly thank my parents Rosa Bell and Daniel Lee, for encouraging me to accomplish absolutely anything I put my heart, soul and mind to achieve and accomplish. I am grateful to provide such wonderful products for many to taste the “IMPACT” of flavors in BIG B’S BAR-B-QUE SAUCES and Spices, IMPACT!