What happens when an industry vet leaves the world of hotels and opens up a BBQ joint? Delicious things.
Find out more about the man behind the curtain at Tommy Gunns.
Name: Michael Usowski
Years in the Industry: 25
Earliest Cooking Memory: "Cooking grilled cheese and making soup with my grandmother when I was 6."
First Kitchen/Industry Job: "Hyatt Hotels as a doorman when I was 16. I ended up working all facets of guest services but I gravitated towards catering weddings, banquets, Bat Mitzvahs. I've done parties for 12,000 guests."
Advice for Home Cooks: "Check out the Food Network, recipes online, iPad apps for cooking. The Food Network iPad app is pretty great."
Favorite Thing to Cook: "Irish comfort food: steak (with just some salt and pepper), potatoes, fresh vegetables.
Favorite Local Restaurant: Mercato, Kennett, Dimitri's (all in Philadelphia).
Favorite Restaurant in the World: "Guy Savoy in Paris. I had a 10 course tasting menu there with wine pairings. I was treated like a king."
Guilty Pleasure (food or drink): Reese's Pieces in a jar of peanut butter with Welch's grape jelly or warm peanut butter with frozen candies or cold jelly.
Last Meal on Earth: "My best friend Katie made this Christmas rack of lamb with potatoes and string beans."
Biggest Kitchen Disaster: "I've done lots of high volume events. One time my smoker shut off in the middle of the night with about 500 pounds of pork in it [the meat was totally raw] so I called up the Smokin' Dudes and they ended up helping me out by smoking my meat for me."