Our Plainfield BBQ Story and the Start of Station One​

Station One was built on a deep passion for Central Texas BBQ, a tradition rooted in old world butcher shops that smoked leftover cuts to preserve and elevate them. That love for the craft was shaped in a family butcher shop in Naperville, where countless hours were spent experimenting with a smoker, turning out jerky, snack sticks, bacon, ham, pastrami, sausages, smoked cheeses, and whole birds. A two-week pilgrimage through Central Texas sealed the obsession, and the journey eventually led to Green Street Smoked Meats in Chicago, one of the most renowned BBQ restaurants in the city. Three years as executive chef there meant cooking for celebrities, athletes, and even hosting Theo Epstein’s championship party for the 2016 Cubs.

That foundation, built on classical training from Scottsdale Culinary Institute and two decades in kitchens like Alinea, Spiaggia, Les Nomades, Naha, The Ritz Carlton, Blackbird, and Courtright’s, is the heart of what Station One has always been about: serious technique in service of honest, smoke-driven food.

Brisket is the star, and the commitment to Central Texas tradition runs deep. We are proud to bring this craft to Plainfield and look forward to cooking for you soon.