We caught up with the brilliant and insightful Chris Figueroa a few weeks ago and have shared our conversation below.

Alright, Chris thanks for taking the time to share your stories and insights with us today. Looking back, do you think you started your business at the right time? Do you wish you had started sooner or later

I sometimes wonder what it would have looked like if I had started this sooner, but I’m a firm believer in the butterfly effect—every interaction, every conversation, and every experience has led me to this moment. The decisions I made to take on bigger roles with different companies weren’t just steps forward; they were opportunities to develop the skills I needed to scale this business successfully.

Beyond that, relationships have played a crucial role in shaping where I am today. My relationship with Oro Brewery has been a major factor in this growth as well. What if they hadn’t reached out to me? What if I had pursued another brewery that caught my interest instead? Would this have taken off as fast as it has? I’m unsure—but I try not to dwell on the “what ifs.”

Another key factor in this growth is TJ, someone I met through a mutual friend in December 2023. His reliability and ability to run services in my absence have been invaluable to the business. Having people I can trust and rely on has made all the difference.

So, to answer your question—no, I don’t wish I had started this sooner. I truly believe this was built at the right time, with the right people, and the right experience behind it. I stay two steps ahead, always focused on building, growing, and making the most of the opportunities in front of me.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I’ve been in the restaurant industry for nearly a decade, starting as a server and working my way up to a District Manager. From the beginning, I knew I wanted to own a restaurant, and I made that my goal.

Nicky’s Barbecue is about more than just great food—it’s about creating meaningful experiences. As a pop-up, we’ve had to get creative in how we achieve that, despite operating in a fast-paced, transactional setting. We want every guest to feel like they’re stepping into something special, even if just for a moment.

That’s why we go beyond just serving barbecue. We greet everyone who walks by, whether they’re a guest or not. We set up menus and sauces at tables to create a seamless, effortless experience. We run food to tables, prebus, and bus tables—not because we have to, but because it fosters an environment that feels welcoming and intentional.

At the end of the day, we want people to remember our food, but more importantly, how we made them feel. I truly believe we’re making a difference in this industry, redefining what hospitality looks like—even in a pop-up setting.

We’d love to hear about how you met your business partner.

When I was exploring opportunities for pop-up events—back when we were Nicky’s Burger Joint—we wanted to offer late-night food from 10 PM to 2 AM around bars. My sister and I started cold-calling bars and city officials, trying to connect with the right people who could help us make it happen.

That’s when Mesa got my information and passed it along to Dave, the owner of Oro Brewery, who was also looking for something unique to grow his brand. The following week, we met, and just over a month later, we hosted our first event together. From that point on, everything took off, and the rest is history.

Now, as we continue to build Nicky’s and Oro together, I’m more excited than ever for what’s ahead this year.

How’d you build such a strong reputation within your market?

Our approach is centered on the hospitality industry. We’re not just in the BBQ business or the burger business—we’re in the business of creating memorable experiences.

Our goal is to make every interaction effortless for our guests. If there’s a way to remove friction from their experience, we’ll find it. That philosophy ties back to my background, where I intentionally chose to work for local restaurant groups over corporate chains. Those experiences shaped my perspective on what true hospitality should feel like.

Dining out is a luxury, and BBQ is no exception—it’s a premium experience. We want every guest to feel that their hard-earned money was well spent, not just on great food, but on an experience they’ll remember.

Contact Info:

• Instagram: Nickysbarbecue

Image Credits

@valencias_vision
@coltonator45