Roland and Michael Feldman are brothers, born and raised in Charleston, SC. Growing up on the Stono River, they developed a deep affection for the heritage and cuisine of the Low Country. Gigging Flounder in the creek, steaming blue crabs harvested from their dock, and shucking fresh local oysters were common activities for the young brothers.
As they grew, the boys took notice of the powerful business minds in their community. Working in restaurants owned by family friends, such as Hyman’s and Andolini’s, they gained the insight and business acumen to run well-oiled restaurant enterprises.
After a stint at Magnolia’s restaurant, Roland moved to Denver, Colorado where he attended and later graduated from Johnson & Wales University. Cooking for some of Colorado’s top chefs, he found himself under the guidance of James Beard award-winning chef Jennifer Jansinski. “Jennifer taught me many techniques and provided out-of-the-box ideas, but most importantly to let the love of nature flow through everything I create,” Roland says.
Soon thereafter, Roland returned to his roots in Charleston to begin cooking at Peninsula Grill under the guidance of Chef Graham Daily. “Graham taught me mostly about how to handle myself. About how to stand tall and lead with confidence.” After two years at Peninsula Grill, Roland found himself cooking briefly for talented local chefs including Josh Keeler of Two Boroughs Larder. Along the way, he met Chef Joe Wolfson, and together they purchased a food truck formally owned and operated by the Spam Corporation. “It was a one-of-a-kind truck, and a one-of-a-kind opportunity to build a brand,” says Roland. “BBQ is a craft and labor of love and I felt that applying some techniques I gained from the fine-dining world could elevate it to a delicious and slightly more adventurous level.” Roland and Joe Wolfson operated the truck in Charleston for eight months before Joe decided to pursue other opportunities.