Todd Stoner and Tom Gescheidle, the two T’s, are both Culinary Institute of America graduates and trained professional chefs with a combined 40+ years of experience in the hospitality industry. Both come from multiple generations in the culinary, hospitality and educational fields. Todd’s father is also a Culinary Institute of America graduate, and both Tom’s and Todd’s fathers are trustee emeriti of the Institute.
Smokin' T's Barbecue Philosophy
Our barbeque is diverse; it is not defined by a specific region, but by the ability to create great dishes that have evolved from the techniques and traditions of all the barbeque regions of the United States. We believe you must start with great ingredients to make a great product. We have worked with our meat distributor, David Yourd of JDY Meats of Chicago, for several years, which is why he understands our high standards and delivers the best pork, chicken and beef for our barbeque.
We have worked hard to make sure our barbeque has just enough spices and smoke to suit everyone’s taste, from the barbeque novice to the aficionado. We want everyone to enjoy our food. We feel our sides are as important as our meat. Sides and sauces should complement the barbeque and even stand out by themselves. As culinarians at heart, we believe every sauce and side should be created from scratch, using only the finest ingredients.