Soul & Smoke is quickly growing into Chicago's favorite BBQ powerhouse and hidden soul food gem. We’ve expanded to multiple locations, including a spot at Soldier Field, two food trucks, and a retail line—all without external funding. Through it all, we’ve been obsessed with delivering the boldest, highest-quality barbecue, comfort, and soul food to the people in our communities.

That passion is part of the Soul & Smoke DNA. Our founders, Chef D’Andre Carter and partner Heather Bublick, have impressive restaurant industry chops, including Moto (Chicago’s OG food provocateur), where the couple met. During the pandemic, they pivoted their catering venture into a successful take-out business that blossomed into the award-winning BBQ empire you see today. All without furloughing a single employee. And we provided 250,000 meals to Chicagoans in need along the way (in partnership with other local restaurants, World Central Kitchen, and the Trotter Project).

That’s how Soul & Smoke came to be. And we’re just getting started. After all, good takes time.

OUR STORY

GROWING FAST, SMOKING SLOW

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WHAT SETS US APART?

We strive to serve the very best BBQ in Chicago — and that starts with a commitment to excellence and to our community.

SAUCY & SOULFUL STANDARDS

Our food’s got heart and grit. We’ve made a name for ourselves because we’re committed to stirring shit up, smoking the best BBQ in town, and serving up soul food that feels like home. Here’s how we’re doing things differently.

PAY IT FORWARD 24/7

We firmly believe in paying it forward. And not just during a global crisis. Soul & Smoke’s success directly supports underserved communities, especially in Chicago’s South Side and Evanston’s 5th Ward. Our flagship location houses a 24/7 community fridge that supplies free meals to neighbors in need, day or night. This isn't just food for thought; this is food for action.

Donate now to get in on the action.

RESPECT THE MEAT, RESPECT THE PLANET

We source only the highest quality meats and freshest ingredients from regional farms and trusted food partners. But we don’t stop there. Sustainable practices like our compost program and biodegradable/recyclable packaging reduce food waste and replenish the planet. We respect where our food comes from and want to keep doing what we love for a long time.

SPREAD EQUITY FROM THE INSIDE OUT

We’re creating the culture we want to see in every restaurant: one that celebrates and values the individuals behind the counter. And that starts with paying all employees fairly. Scroll down for our gratuity and tipping policy.

ALL SMOKE. NO MIRRORS

LET’S TALK ABOUT TIPPING

In the spirit of equity for the hardworking people preparing and serving your food, we’re scrapping some outdated practices. That means we’re no longer accepting gratuities and instead use an 8% service charge for counter service and catering orders, and 18% for food truck events and full service catering.

We distribute these fees to all our employees based on their weekly hours worked. This standard ensures we’re fairly compensating everyone at Soul & Smoke. (All employees make $20+ per hour regardless of role.) Beyond living wage, we provide paid time off, health and dental insurance, retirement savings, and other ancillary benefits to full time employees.

We appreciate your understanding as we continue to build an inclusive and welcoming environment for all. If you have any questions or would like the service charge removed from your bill, just let us know.

Our co-founder Chef D’Andre Carter may have earned a national reputation in fine dining, but his true obsession is BBQ. It all started at his grandma’s house on the South Side of Chicago. As her sous chef, he helped cook Sunday dinners for family and friends, learning that it’s not just the flavors that make a meal memorable; it’s the people you share it with.

After graduating from his grandma’s kitchen, Chef D’Andre continued his education at Le Cordon Bleu College of Culinary Arts. He worked his way up in Chicago’s fine dining scene where he met partner and co-founder Heather. Today, he’s best known for his gourmet approach to humble BBQ and comforting dishes from his childhood in Chicago.

Ever a student of the craft, he and his team continue to experiment with smoking techniques, and perfect the brand’s offerings. One thing that never changes? His commitment to creating quality dishes that pay respect to BBQ’s joyful, nostalgic, and timeless flavors.

As one of our founders, he ignites change by example. Chef D’Andre is an active member of the WCK Chef Corps, The board of the Trotter Project, and a member of The Illinois Restaurant Association Advisory Council.

D’ANDRE CARTER

Executive Chef

food and restaurant culture. After earning a degree in nonfiction and creative writing, she attended culinary school at Kendall College with aspirations of becoming a food writer. At the same time, Heather interned at Moto, where she discovered a deep fulfillment in creating unforgettable dining experiences—and met Soul & Smoke co-founder D’Andre.

Upon finishing school, she continued her culinary journey on the wine team at Michelin-starred restaurant Tru. And in 2012, she joined forces with D’Andre to offer pop up dinners and catering, and eventually to launch the Soul & Smoke brand.

Heather performs numerous roles, coordinating across the restaurant teams to provide exceptional service and the best BBQ in Chicago. She has a hand in operations, business development and partnerships, and is always looking for opportunities to elevate the guest experience—while keeping things saucy and soulful.