Super VIP pass-holders will have access to an exclusive private area at stage, VIP Entrance private bathrooms and access to open bar and All Pro Smoke Show Live Fire Experience.
Pitmasters
All Pro Smoke Show
Since 2021, All Pro Smoke Show has produced the COTA Culinary Villages for Circuit of The Americas annual Formula 1 U.S. Grand Prix Race. Chef Knudson, Northcutt and team curate, onboard and oversee dozens of Chef, Pitmaster & Mobile Food Teams over the 3.4-mile track throughout the weekend. All Pro Smoke Show is well seasoned and fully insured within all facets of culinary service and live event production.
Andy Knudson
Andy Knudson, Partner in All Pro Smoke Show, is a distinguished chef renowned for his mastery of live fire cooking and his unwavering commitment to utilizing locally sourced ingredients.
With a prestigious culinary journey that includes apprenticeships under the guidance of luminaries such as Daniel Boulud, Guy Savoy, Bobby Flay, and Marc Forgione, Chef Knudson has cultivated his culinary talents to extraordinary heights. His cuisine is a harmonious blend of tradition and innovation, seamlessly merging classical culinary techniques with avant-garde creativity. In each of Chef Knudson's creations, he pays homage to the nuanced flavors of locally cultivated produce, elevating them through the mesmerizing dance of flames.
As a culinary virtuoso, Chef Knudson crafts dining experiences that not only captivate the senses but also honor the timeless roots of gastronomy, leaving an indelible mark on the world of fine cuisine.
Daniel Northcutt
Chef Knudson's Partner in All Pro Smoke Show, Northcutt has spent decades in high volume Food & Beverage service within Live Music, Film, Sports, Art & Food Festivals and has developed multiple tour and event menus with focused attention to regional flavor profiles. His specialty is curating local culinary talent highlighting diverse chef talents and local brands with a blend of high-profile chefs, pitmasters & pop ups for high volume events.
Northcutt is currently the Culinary Director for Formula 1 United States Grand Prix, TX Food & Wine Alliance, Mill Scale Metalworks and Creative Director for Hawk's Hot Chicken.
Previous high-volume events include the Railroad Revival F&B Tour Director with Mumford & Sons, Old Crow Medicine Show and Edward Sharpe & The Magnetic Zeros. Northcutt was previously the Culinary Director for Knob Creek Whiskey leading the culinary team on a 3-year coast to coast tour at the largest and most well know music and music & food events from L.A. to New York. Northcutt has served as the Bar Operator for multiple music festivals including Fun Fun Fun Fest, Austin NYE & Hemisphere and has been filmed alongside Bobby Flay, Michael Symon, G. Garvin, Michael Chernow and Ozzy Osbourne.
Home Team BBQ
Since 2006, Home Team BBQ has built a thriving barbecue business with three popular restaurants in Charleston, SC, a fourth location in Aspen, CO, and a bustling catering operation. Founded and operated by classically trained chefs including Culinary Institute of America graduate, chief operating partner and pitmaster Aaron Siegel, along with partner and executive chef Taylor Garrigan, Home Team BBQ brings fine dining fundamentals to the slow-cooked meats and comfort food of the South. In a welcoming atmosphere, elevated yet approachable, multi-regional barbecue is paired with creative dishes, delicious sides and a wide-ranging bar program featuring an expansive American whiskey selection, fun frozen cocktails and a variety of craft beer curated by beverage director Adam Rothstein. Home Team BBQ has been featured in several national publications including Travel + Leisure, Esquire, USA Today, Southern Living and Food & Wine for its outstanding barbecue. This newest Home Team BBQ is opening in Greenville, SC in the new Holland Park any day now.
Aaron Siegel
An Atlanta native and a graduate of the University of Georgia, Aaron “Fiery Ron” Siegel moved to NYC after college to follow his passion for cooking and attend The Culinary Institute of America in Hyde Park. After completing an internship at Atlanta’s Nava under acclaimed Chef Kevin Rathbun, he graduated with his culinary degree and moved to Aspen, Colorado. There, Aaron worked as a sous chef at two of the most popular “white table cloth” restaurants — Pinion’s and Cache Cache — and became intrigued with the idea of combining traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare. He returned to the South and was hired by the Hospitality Management Group Inc. (HMGI) as the Executive Chef at Blossom Café in downtown Charleston where he worked for several years.
Aaron worked closely with Executive Chef Craig Diehl at sister restaurant Cypress where he learned more about smoking meats and developing a charcuterie program. During this time, he began to scout locations for his barbeque concept and in 2006, together with partners Taylor Garrigan, Tony McKie, and Madison Ruckel, opened Fiery Ron’s Home Team BBQ in West Ashley. With years of hard work and dedicated service in the Charleston community, came the opportunity to expand for Home Team BBQ’s partners, with a location on Sullivan’s Island in 2009, a location in downtown Charleston in the spring of 2016, and at the base of Buttermilk Mountain in Aspen, Colorado in the winter of 2016, followed by a location in Columbia in 2019, and soon to open Greenville.
Taylor Garrigan
After a stint at the University of Mississippi in Oxford, Taylor Garrigan wanted to change career paths. In 1998, he began cooking with his brother chef Todd Garrigan and executive chef and owner Harold Marmelstein at Dick & Harry’s in Atlanta. He moved to Colorado to work a ski season in Crested Butte before deciding to take his cooking skills to the next level. He moved to Charleston, and enrolled at Johnson & Wales University. During this time, he worked as a line cook at Magnolias and then worked at Middleton Plantation. After graduating with a degree in hotel and restaurant management, he was hired at The Beach Club at Kiawah Island as a cook and worked with chefs including Paul Tensly and Tom Colicchio. In 2005, he was hired as a cook at FIG to work under renowned chef, Mike Lata. Taylor and Aaron met, became great friends, and together worked on the concept for Home Team BBQ. Once open, Taylor served as the sous chef at the West Ashley location and then moved to Sullivan’s Island when it first opened to act as Executive Chef. He has quickly worked his way up to Executive Chef/Partner over all Home Team BBQ restaurants. In June 2015, Taylor won Episode 13 of Season 23 of Food Network’s Chopped.
Matt Register
Founded in 2010, Southern Smoke BBQ of NC formally began when Matt Register began smoking pork (and practically anything else he could get his hands on) the old-fashioned way, slow and low over oak wood. He then began experimenting with sauces and created Sweet Grace, named after their daughter, and Two Brothers, named after their sons. Of course, both sauces had to pass numerous taste tests by family and close friends long before they made it to your table...nothing but perfection for the customers, of course!
Matthew and Jessica take great pride in cooking traditional, southern BBQ and try their best to communicate that love through every aspect of their business. Their deepest hope is to keep delicious family culinary traditions alive and share them with good ‘ol folks who just enjoy great food. The catering headquarters and restaurant opened in downtown Garland, NC on Warren St. in April 2014.