Gregory Lynch, A. K. A. “Big Bama” is truly the godfather of barbeque cooking. Born in Alabama, where barbeque is as common as bacon and eggs, he grew up learning handed down recipes and secret technique for grilling and smoking ribs. Greg began his professional cooking career in the US Navy, where he learned the fundamentals for cooking for hundreds of soldiers at a single meal. Followed by 25 years as chef for the Department of The Navy, he continued to perfect his craft. He has created many of the rubs and sauces that go to make his meats a unique experience in eating.
Thomas Magwood earned his culinary stripes at the old Ben Franklin Hotel in Philadelphia. Starting as a junior prep chef, the old masters of the kitchen soon recognized his talents and quickly engaged him in more demanding tasks. Early in his career he was promoted to Assistant Banquet Chef, where he continued until the hotel closed. Yet, having a natural talent and a love for cooking, he continued to grow and develop his trade. Soon he became known as the “Spice Master” because of his ability to turn a simple piece of raw fish or chicken to a culinary delight.
However, man can’t live by meat alone.
Debbie Lynch comes in with a woman’s touch She has become well known and respected for her bake beans, mac’n’cheese, fruit and veggie tray, assorted cooked, grilled, raw garden vegetable dishes. Appetizers and desserts are no challenge to this “Matriarch of the Kitchen”.
William Magwood, affectionally known as the “People Pleaser”, is the fourth spoke in Big Bama wheels of success. Armed with imagination and organizational skills, he can turn a backyard picnic into a Roman feast to be remembered.