Today on Flavors Unknown, I’m joined by Chef Matt Abdoo, co-founder of the wildly popular Pig Beach BBQ. Known for its award-winning approach to regional American barbecue, Pig Beach blends the soul of Southern smoke with chef-driven technique—and Matt is the creative fire behind it all.
But before the smoke, there were stars—Michelin stars. Matt's culinary path began at Del Posto, where he worked as Chef de Cuisine, mastering the art of fine dining. In this episode, we explore his journey from cream and cannoli to brisket and smoke rings, and how his Italian-Lebanese roots shaped his passion for inclusive, community-driven cuisine.
We get into the misconceptions of barbecue, the emotional storytelling behind his cookbook, and how barbecue—like love—is meant to be shared. Plus, you'll get his take on the best BBQ side dishes, guilty pleasures, and his favorite eats in West Palm Beach.
If you’ve ever wondered what happens when high technique meets humble tradition, this episode is for you.
What you'll learn from Chef Matt Abdoo
- The multicultural flavors of his childhood
2:51 – Matt Abdoo's Italian-Lebanese upbringing
4:17 – Friday night dinners with his Lebanese grandma
5:02 – His Italian grandmother’s legendary ragu - Becoming a chef
8:09 – Realizing he wanted to cook for a living
10:35 – His first restaurant job
11:01 – Dreams of cream and cannoli from the dishpit
13:33 – Culinary school and a hands-on externship - From fine dining to flame-kissed BBQ
15:08 – Why he left fine dining for barbecue
17:18 – Doubts about launching a new concept
18:53 – What sets Pig Beach BBQ apart
21:14 – Sauce or no sauce?
22:25 – When the BBQ haters come out
23:44 – How menus differ by location - The craft and culture of BBQ
25:38 – Writing The Pig Beach BBQ Cookbook
27:58 – The biggest BBQ crime you can commit
28:30 – The right way to manage smoke
29:54 – Using regional wood for flavor - Beyond the pit
31:25 – Where to eat in West Palm Beach
32:41 – Matt Abdoo's guilty pleasure foods
33:19 – His eating habits at home
34:10 – Dream collaborators
34:46 – The best BBQ side dishes
36:34 – His ultimate life lesson
I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
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