Sarah Lair

Outdoor Living Expert

Tom Jackson

Staff Chef

Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in Northwest Portland. He spent more than four years honing his skills under James Beard Award-winning chef and owner Ken Forkish.

In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been developing recipes and teaching cooking techniques at All Things Barbecue since March 2014.

Britt Shoffner

Guest Chef

Over the last year, Chef Britt has provided some tasty content for our YouTube Channel The Sauce. She’s decided to take a break to spend more time with her family and we couldn’t be happier for her. We hope to see her around the ATBBQ kitchen and we’d like to say thanks to Britt for showing us new tricks and recipes that we’ll be whipping up for years to come. Please join us in bidding Chef Britt a farewell, for now!

Eric Gephart

Guest Chef

Chef Eric Gephart is the Director of Culinary Inspiration for Kamado Joe Ceramic Grills. Working in restaurants while attending college, Chef Eric developed an interest and a passion for cooking.  After graduating from UNC Wilmington with a degree in literature, Chef Eric pursued his culinary passion, graduating from the Culinary Institute of America in New York.  Post grad, he migrated south.

Over the years, Chef Eric opened and operated two separate restaurants along the eastern North Carolina coast and racked up several Top Chef of Wilmington awards from 2008-2010.

Chef Eric has spent time in distinguished kitchens from New York City to New Zealand to Naples, Florida.  His education and extensive experience eventually lead to an opportunity for him to help open The Chef’s Academy in Morrisville.  This has quickly grown to be a notable culinary school in the Triangle area of North Carolina, offering education to those wishing to pursue a career in the culinary arts or pastry arts fields.

In addition to his many culinary awards and accomplishments, the theme consistent with Chef Eric is his passion for culinary education and community involvement. Chef Eric finds himself “constantly inspired” with kamado style of cooking and menu ideas and travels the world celebrating the Kamado Joe lifestyle and building meaningful relationships with kamado cooking enthusiasts.

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