About Us

Smoke BBQ proudly provides food and operates the concessions

Roland and Michael Feldman are brothers, born and raised in Charleston, SC.  They grew up on the Stono River, where they developed a deep affection for the cuisine and heritage 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 Hymans and Andolini’s, the boys 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 graduated from Johnson & Wales University. Cooking for some of Colorado’s top chefs, Roland found himself under the guidance of James Beard award-winning chef Jennifer Jansinski. “Jennifer taught me many techniques and out-of-the-box ideas, but most importantly to let the love of nature flow through everything you create,” Roland says. After several work/ski seasons in Colorado, Roland returned to his roots in Charleston to begin cooking at Peninsula Grill under the guidance of Chef Graham Daily:  “Graham taught me most about my self. 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 the two purchased a food truck formally owned and operated by the Spam Corporation. According to Roland,“It was a one-of-a-kind truck, and a one-of-a-kind opportunity to build a brand. BBQ is a craft and labor of love, and I felt that applying some technique I gained from the fine-dining world to the art, could elevate it to a delicious and slightly more adventurous level.” Roland and Joe Wolfson operated the truck in Charleston for a period of eight months before Joe decided to withdraw and pursue other options. 

While Roland was sowing his oats in the local restaurant and food truck scenes, his brother Michael was hard at work managing several thriving local restaurant institutions. He became a manager at Hyman’s seafood from the ripe age of 19, moving from there to corporate operating manager of the Andolini’s franchise. Having learned all he could from such large and successful groups, Michael was introduced to Peter Evens, owner of Stella Nova, and Marshall Lowe, owner of Music Farm productions. Michael took the helm of their budding 487 Hospitality concept, running the location for a series of years. When the hip vegan hotspot Motobar became available the group grabbed it and Peter Marshall and Michael felt that a Blue’s Driven Rock & Roll themed bar with Roland’s “elevated BBQ” concept would serve the space well and give Charleston a unique taste of soul yet to be found in the area. Michael, Peter, Marshall, and Roland all agreed, “What could be better than Southern Blues and Rock paired with Charleston’s love for BBQ and fresh local food options?” The team hired local artist Sean Williams, the visionary behind the Holy City Brewery design, to paint the space and design their sign. “We wanted to play largely off of the energy already present in the space, designed by the Moto Bar team. The rustic, rusty tones, and modern lighting provided the perfect backdrop for BBQ and rock & roll. Using a local artist and talent such as Sean Williams really brought the magic to our brand.” Roland explains. Their new concept opened in June 2015 under the name Smoke BBQ and has been smokin’ hot ever since.