We are two professional chefs. We met in culinary school in 2004. We both came from rural backgrounds where the whole garden to table style of eating played a big part in our lives. Our close knit family lifestyle engrained deep-rooted traditions in our minds. So, we got together in early 2008 and formed Cathead's BBQ. Our goal is to keep those deep-rooted traditions, recipes, and ideas from our childhood alive with a fresh twist.
Richard was born and raised in Cleveland, Tennessee, into a family that is deeply rooted in southern traditions. One of those being food. He has many memories of his mamaw making biscuits and gravy after church on Sundays, or going to the many BBQ's and potlucks at his Aunt and Uncles. These are the foundations on which he has based his passion for food.
In December of 1995 Richard moved from Cleveland to the Bay Area to explore life outside of the South. He bought his first BBQ smoker in 2002 with dreams of owning his own business.
After practicing for months and months, Richard decided to take his passion to the next level and enrolled into Culinary school. He yearned for the education that would ready him for his dream.
Upon graduating, Richard has worked in various fine dining, casual restaurants, and catering.
Pam was born and raised in rural Michigan. Every year she helped her family plant gardens with many fruits and vegetables that they preserved for the long cold winters. They also raised animals, including cattle, pigs, and chickens.
As a child, Pam complained about weeding the garden and the chores of taking care of the animals. It wasn’t until later that she realized the passion for food that her childhood had created.
After working in an office for ten years, Pam moved to San Francisco to pursue her dream of becoming a chef. She entered the culinary arts program at California Culinary Academy and began working as a prep cook at Ella’s restaurant. This was her first introduction to working in a restaurant. She was excited to work in energetic, creative kitchens where she could share her passion for food with others and learn more about organic foods, seasonal ingredients, and various cuisines.
Pam later continued her work at San Francisco restaurants, including Acquerello, Incanto, Ducca, and Cane Rosso. At each restaurant she had the opportunity to learn and grow from some of the most prestigious chefs in the city.