Nick Pihakis began working in restaurants when he was 19 years old and started his Birmingham based barbecue business, Jim N Nick’s Bar-B-Q, with his father Jim, 30 years ago. Nick believes in creating community gathering places that offer great food, drinks with an opportunity for employees to grow. He is inspired by travel and the creative minds that he meets along the way and that curiosity coupled with his entrepreneur’s spirit is what fuels Nick’s energy for building teams and dynamic brands. Nick is a proud supporter of the Southern Foodways Alliance and The Jones Valley Urban Teaching Farm. Nick was nominated for the James Beard Foundation’s award for Best Restaurateur in 2011, 2012, 2014, and 2015. It is Nick’s ability to identify enthusiasm, authenticity and business opportunity that inspired him to create The Pihakis Restaurant Group in 2017.

Rodney Scott has been cooking whole-hog barbecue, over wood coals burned down from hardwood, since he was in middle school. For the next 25 years he worked with his family in their bbq stop in Hemingway, SC until 2017 when he partnered with the Pihakis Group—including chef Paul Yeck and seasoned restaurateur, Nick Pihakis—to open Rodney Scott’s BBQ in the North Central neighborhood of Charleston, SC. In their very first year of operation the restaurant was named one the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Rodney Scott was awarded the James Beard Foundation’s award for Outstanding Chef Southeast. In 2019 Rodney Scott’s BBQ opened a second location in Birmingham, AL bringing whole-hog, South Carolina-style barbecue to a different part of the South with plans for a second Birmingham restaurant and an Atlanta outpost already underway. The popular, expanded menu includes classic sides like potato salad, cole slaw, baked beans, collard greens and hushpuppies while offering fresh salads, burgers, smoked chicken wings and fried catfish among other favorites. Rodney’s hard work, friendly manner and respect from his peers has offered Rodney many opportunities to travel around the world and cook alongside chefs and pitmasters in New York City, Belize, Uruguay, France and Australia. He has been featured on popular television shows with the likes of Andrew Zimmern, and Anthony Bourdain and recently appeared on The Today Show helping Al Roker feed folks affected by devastating tornadoes in Alabama. Rodney’s attitude is contagious and while Rodney Scott’s BBQ nourishes the body through great food, the spirit of generosity and positive attitudes expressed through the restaurant’s environment—the great music, vibe and motto painted directly on the wall, “Every Day is a Good Day” lifts the spirits of every customer.

Growing up in Oxford, Mississippi, Paul Yeck attended the University of Mississippi where he earned a degree in business before going on to study at the French Culinary Institute in New York City. He worked in New York before taking a chef position with the dynamic group of restaurants led by Chef Jose Andres where he worked from 2008-2013. In 2013 Paul returned to the South—relocating to Birmingham, Alabama to begin working as Chef de Cuisine at Bottega Dining Room and Café. In 2016 Paul became Executive Chef and Chief Operating Officer of The Pihakis Restaurant Group and enjoys the diversity of culinary technique and team building opportunities that the family of restaurants provides as well as the opportunity to create meaningful brands that create community spaces.

Born in Chicago, Illinois then moving to Alabama when he was a teenager, Roscoe was introduced to the bbq business through his family’s beloved, Alabama-based Dreamland BBQ started by his grandfather, John Bishop. He ventured west to get his BA in Photography and Graphic Design from San Diego State University and attend the Savannah College of Art and Design where he obtained an MFA in Art History. Roscoe discovered a love for the culinary arts and began working at Bottega Cafe in Birmingham, Alabama. In Berkley, California Roscoe worked for three years with Alice Water’s innovative team and after moving to New York, he went to work under David Chang at Momofuku Ssam Bar for three years. Roscoe appreciates the opportunity to apply the dedication, knowledge and passion learned in those influential kitchens in his role as Culinary Director for Rodney Scott's Whole Hog BBQ. Taking a slow food movement process and fine-tuning it on a daily basis is Roscoe’s motivation.

Growing up in Birmingham, Alabama—a city famous for great, family-owned restaurants, Tec knows about the great experiences created when communities of people come together to enjoy good food. A former Army, and later, civilian medical helicopter pilot and flight instructor, Cutcliffe understands the importance of organization and timing essential to success in any endeavor. Tec began working with Rodney Scott’s BBQ supervising both the Birmingham, Alabama and Charleston, South Carolina operations and now is the Operating Partner for Rodney Scott’s BBQ in the Carolinas.