For Greg Gatlin, there is no separating family and food. The already legendary Texas pitmaster and award-winning restaurateur probably could have done or been anything. A sharp mind, a quick, big laugh, a way of remembering everybody\u2019s name\u2014that\u2019s Greg. But food and family: Those are the two things that have always mattered to him most.<\/p>\n
As founder of internationally acclaimed Gatlin\u2019s BBQ and recently opened sibling restaurant Gatlin\u2019s Fins & Feathers, Greg smokes, grills, fries, and bakes to bring generations around the table.<\/p>\n
In 2010, Greg launched Gatlin\u2019s BBQ with his parents, and the brisket alone has achieved folkloric renown. Greg learned to smoke a brisket from his father, and today\u2019s recipe is rooted in those early hours of tutelage by the pit. The restaurant has become revered for its dependability: Ribs, sausage, dirty rice, a burger\u2014it is all, always, sublime. The Food Network, \u300a\u5fb7\u5dde\u6708\u520a\u300b<\/em>, \uff0c \u9019 \u4f11\u58eb\u9813\u7d00\u4e8b\u5831<\/em>, and others have heaped accolades on the family-owned and operated gem.<\/p>\n Introduced in 2022, Gatlin\u2019s Fins & Feathers is a neighborhood joint offering plates of comforting Americana: fried yard bird, fresh Gulf seafood, and more. Just days into the restaurant\u2019s operation, Thrillist<\/em> pointed to Fins & Feathers as one of Houston\u2019s best spots for fried chicken, and then followed that nod with inclusion in its ranking of the city\u2019s best seafood.<\/p>\n A Houston native, Greg grew up in historic Independence Heights and attended Rice University, where he also played football. Today, Greg lives with his wife and children not far from his childhood home. You\u2019ll find him in his restaurants just about every day, greeting guests, working with his family, and prepping some of the best food in the country, usually with a giant grin.<\/p>\n Generously supported by Maggy & Sean Britton<\/em><\/p>","protected":false},"featured_media":6819,"template":"","class_list":["post-1060","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef\/1060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media\/6819"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_hk\/wp-json\/wp\/v2\/media?parent=1060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}