Jack Timmons (left) grew up in Texas and has lived in Seattle for the last 2 decades. In 2012, he attended BBQ Summer Camp at the Meat Sciences department of Texas A&M, then toured many historic barbecue temples of Central Texas. Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience. After more than a year of practicing the art of barbecue, and serving old-school, succulent smoked meats to thousands of Northwest BBQ fans at BBQ raves, Jack opened a restaurant in the SoDo region of Seattle – Jack’s BBQ.
Stew Navarre serves as the VP of Operations for Jack's BBQ. As a graduate of The Culinary Institute of America in New York, he developed his skills on private yachts before coming to Seattle. He has worked at Local 360 and Canlis and he opened Bell and Whete in Seattle’s Belltown neighborhood. He met Jack Timmons as a consulting chef for Food Services of America and their love of authentic Central Texas BBQ cemented their culinary bond.