Improving the dining experience one plate at a time.

The President of Barbeque (POB) cooks more than barbeque.  POB’s mission is to improve the dining experience one plate at a time.  He believes great food yield great experiences and thus memorable times.  Food is one component of his focus – the presentation of the food is equally important.  In other words, taste is just as important as vision.

The POB always enjoyed cooking, even as a child.  He learned to make his mama’s onion gravy before high school.  While the hobby of cooking took a back seat to other activities during high school and college, it resurfaced in the early 2000s.  Since then, the President learned how to smoke pork and chicken, and perfected rubs and barbeque sauces.  Eventually he focused on other dishes and cuisines.  After many trips, both domestic and abroad, he returned and attempted to replicate his favorite dishes. Some were successful while others were not.  When on a cruise in 2019, the POB recognized that food presentation made average food much better by adding visual appeal and a great experience for the eater.   Since then, he has focused on presentation as much as food quality when cooking for the First Family.


  • Almond Chicken on a bed of Asparagus Pasta topped with an Asian Cole Slaw

  • Asian Infused Pork Tenderloin on a bed of Asian Cole Slaw

  • Beef Bourgeion with Polenta and Roasted Fall Vegetables

  • Beef Short Ribs on a bed of Potatoes Puree and Roasted Brussel Sprouts

  • Beef Wellington on a bed of Garlic Mashed Potatoes with Broccoli Casserole and Glazed Carrots

  • Chicken Lazone on a bed of Creamy Mashed Potatoes, Buttery Garlic Green Beans and Spoon Bread

  • Eggplant Parmesan

  • Filet Mignon with Goat Cheese topped with Tomato Relish, Sweet Potato Hash and Grilled Romaine with Caramelized Onions and Caesar Dressing

  • Lasagna

  • Pan Fried Pork Chop on a bed of Mash Potatoes topped with Grilled Asparagus

  • Pork Tenderloin in a Honey, Garlic Glaze on a bed of Butternut Squash Risotto topped with Carrots and Fennel

    Pork Tenderloin in a Honey, Garlic Glaze on a bed of Butternut Squash Risotto topped with Carrots and Fennel

  • Prime Rib on a bed of Mashed Potatoes, Vegetable Medley, Cream of Vidella Soup

  • Reversed Seared Rib-Eye Steak with Twice-Baked Potato and Roasted Brussel Sprouts

  • Steak Diane on a bed of Roasted Sweet Potatoes and Blue Cheese Wedge Salad

  • Shrimp & Grits

  • Yellow Curry with Naan Bread