2023 Participating Chefs, Pitmasters & Judging Panel
Representing the finest from:
South Beach - Virginia - Brooklyn - New Jersey - Philly 


All food for Bubby's Cook-Off is kosher and prepared by chefs and their crews at the Cook-Off venue under strict rabbinical supervision.  Restaurants are indicated below exclusively to identify the participating chefs. 

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Philadelphia, PA

This Philly native eats, breathes, sleeps and creates all things food and especially barbecue. A self taught chef who has been in the kitchen since age five, Chad found his calling in the world of barbecue, having won a series of competitions and events over the last 15 years. He is also a successful restaurateur, having opened a handful of BBQ, Comfort Food and Vietnamese restaurants in the Philadelphia area, including fan favorites The Lucky Well and Bánh Street.

Most recently Chad was cast on Season 9 of Food Network Star and returned as a fan Favorite in Season 10. He was a finalist on Chopped Grill Masters Napa and is currently in development on several new TV concepts. Chad is constantly on the hunt for new flavors and inspirations and loves to combine Asian cuisine with American BBQ. He is at his core an experimental chef who cooks by his experiences, his soul and his taste buds.

izzy.jpgEli Kulp
James Beard Nominee

Originally from Washington State, Eli found his love for cooking early when he began washing dishes and busing tables in a country cafe in Mossyrock, a small town of 500 people where he grew up. Eli studied at multiple restaurants in Portland, Oregon, as well as Seattle, and then, in 2005, he moved to New York State to attend the Culinary Institute of America to pursue his studies further. After finishing at the CIA, Eli landed in New York City, where he worked in some of New York City's finest restaurants, including the four-star Oceana, the three-star Casa Lever, New York City’s first and only New York Times’ four-star Italian restaurant, Del Posto, and lastly, the sensational smash hit, Torrisi Italian Specialties in Nolita.

In 2012, Eli moved to Philadelphia as the executive chef to relaunch one of the city's most iconic eateries, Fork Restaurant. After receiving rave reviews from the Philadelphia Inquirer, Eli and his partner, Ellen Yin, went on to open four more restaurants, including High Street on Hudson in New York City. In 2014, Eli was named "Best New Chef" by Food & Wine magazine as well as Bon Appétit, naming his restaurant, High Street on Market, one of the best new restaurants in the country. In 2019, Eli was named one of the most influential chefs of the past decade by the Philadelphia Inquirer.

After a tragic Amtrak crash in 2015, which left him paralyzed, Eli has continued working closely with the company’s chefs as a partner in High Street Hospitality Group. In early spring of 2020, Eli launched The CHEF Radio Podcast, which helped him reconnect with chefs around Philadelphia as well as around the country and the globe. In September 2021, Eli and two cohosts launched their second podcast, Delicious City Philly, which celebrates the amazing food and dining scene in and around the Philadelphia area.

yos.jpgCHEF YOS 
South Beach, Florida

Hassid+Hipster is a unique and innovative culinary concept combining modern techniques with dynamic flavors and infusing it into the Kosher Culinary world.

Born in Brooklyn, NY, the heart of all things Hassid+Hipster, and expanding to Miami, Los Angeles and Jerusalem, H+H is pushing the bounds of taste and breaking the mold of the normal Kosher dining experience with pop-ups and other culinary events across the globe.

Leading the kosher industry in culinary innovation Chef Yos is always pushing the boundaries of the kosher culinary world by creating unusually creative dishes. Chef Yos' creative culinary genius and expertise has earned him invitations around the world to be personal caterer for celebrities and corporate leaders.

In addition to bringing his own creations to this event, Chef YOS is coordinating the menus and dishes with all participating chefs to create a bar-b-que and whiskey experience never experienced before in the Delaware Valley. 

yos.jpgDarryL Harmon
Celebrity Chef 

Meet Chef Darryl Harmon, who holds the position of Chef/Partner at Amina Restaurant & Lounge, Black Hen in Philadelphia, PA, and Vibe Burger in Riverdale, NJ. Additionally, he is the Culinary Director for Casa De Lobo, VB3 Pizzeria in Jersey City, NJ, The Polo Club in Holmdel, NJ, and Nauvoo Grill Club and Raven and the Peach in Fair Haven, NJ. Darryl Harmon, who hails from Gouldtown, NJ in Cumberland County, which is considered the oldest black community in the U.S., is also an award-winning chef for multiple restaurants in New York City. The 46-year-old chef is a National Brand Ambassador for Certified Angus Beef®.

Chef Harmon is responsible for creating some of the most visually stunning and delicious dishes in New York City.

Chef Harmon has prepared intimate dinners over his 28-year career for A-list celebrities and politicians including John Legend, Martha Stewart, Jamie Foxx, Boyz II Men, Michael Bay, President Barack Obama and President Joe Biden, along with athletes such as DeSean Jackson, Ryan Howard, Michael Vick, Carlos Ruiz, Shane Victorino, Scott Hartnell, and Donovan McNabb.

Chef Harmon has participated in The Food Network’s New York Wine & Food Festival, where his Double Smashed Burger won the People’s Choice Award at Burger Bash in 2018. He’s also prepared creative dishes at the South Beach and Atlantic City Wine & Food Festivals in addition to Taste Philadelphia, MetroCooking Dallas, the Specialty Food Association’s Sofi Awards Reception, and the National Governors Chef’s Convention.

Prior to moving to New York City, Chef Harmon served as Executive Chef of the renowned Water Works Restaurant & Lounge in Philadelphia, where his menu earned “Best New Restaurant” from Philadelphia Style Magazine. Chef Harmon was also named ‘Chef of the Year’ by the American Culinary Federation’s Professional Chef’s Association of the South Jersey Chapter. He served as Board Vice President for the chapter from 2006 to 2010.

As a celebrity chef caterer, Chef Harmon has produced events for the the James Beard Foundation, Chaine des Rotisseurs, and the National Football League Players Association. He served as a celebrity chef for Holland America Cruise Line, where he led culinary presentations for guests over the course of a seven-day cruise from Vancouver to Alaska.

Chef Harmon was featured as the New York Giants Game Day Celebrity Chef inside the Toyota Coaches Club at Metlife Stadium, where he prepared his signature cheesesteaks for VIPs, including Steve Tisch, Chairman of the New York Giants.

Chef Harmon's culinary prowess has been recognized on regional and national TV shows from coast to coast, including The Today Show, Good Morning America, The Food Network’s “Best Thing I Ever Ate,” “Food Paradise,” “Man vs. Food,” “Ginormous Foods,” The Food Network’s “Christmas Chowdown,” The Wendy Williams Show, and countless more.

You can stay updated on Chef Harmon's culinary adventures by following him on Instagram and Facebook at @chefdharmon, or by visiting his website at http://chefharmon.com.

yos.jpg The Wandering Que - Ari White
"Original" Brisket King and Father of Jewish BBQ

At the Park Slope Fifth Avenue Fair, tents and booths with food, music, antique cars, street dancing, clothes shopping and much more stretch as far as the eye can see. It is a mile-long extravaganza of civic pride and fun: Tens of thousands of residents and visitors of this neighborhood in southern Brooklyn are celebrating amid perfect weather in late May. Near Sterling and Fifth is a 26-foot long black iron barbeque oven in the shape of a steam engine, next to a stand with a sign: “The Wandering Que.” The oven is 700 degrees, and the activity is nearly as intense: kosher barbequed brisket, chicken, etc. Ari White, the owner of The Wandering Que, stands out, wearing his light-colored yarmulke. Moment senior editor George E. Johnson couldn’t resist the temptation to order a brisket sandwich—and to interview White about his culinary success.

What’s the story behind The Wandering Que?

It starts about 14 years ago when I finished Yeshiva University as a finance guy. When my wife and I came back from our honeymoon, a friend wanted me to be his partner in opening up a small restaurant across the street from YU. We used our wedding money. But the friend ended up bailing six weeks before opening, so I found myself owning a restaurant. I sort of never looked back. I slowly expanded the restaurant into a catering company called Gemstone Catering. We had so many requests for this kind of food. People wanted me to open a restaurant. So about five years ago, we decided to do a one-time, five-day barbecue pop-up kosher restaurant.

We served nearly 6,000 people in four days, and I realized then and there that I was onto something. The following summer, we hit the street with this beautiful barbecue pit here called Gator Pit made in Houston, Texas, and joined the New York City Street Festival scene, and haven’t stopped since. Five years later, here we are. We were humbled to be last year’s Brisket King in New York City ..