We recently connected with Chris Williams and have shared our conversation below.

Chris, looking forward to hearing all of your stories today. Let’s jump to the end – what do you want to be remembered for?

I hope to build a legacy of not only providing great food but I want to be remembered as someone who truly wanted to help people.

Chris, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’ve been in the food industry since I was 15. I started out working the window at Dairy Queen making blizzards. I’ve worked every position from dishwasher to server, bartender, manager, to line cook where I am now as Chef and owner.

I realized a long time ago that being around people and food is where I wanted to be. I’ve been making BBQ professionally for 13 years now. Started out as a food truck and now, for the last 5 years, I’ve had my restaurant Four Pegs Smokehouse. My Louisville style Que is a true combination of the various styles from around the country. We’ve won awards for best bbq, best wings, best ribs, best chili numerous times. I’m incredibly proud of the fact that no matter what I don’t cut corners. True Que takes time and love. I take the time to put Louisville Love into every dish that comes out of our kitchen. I love that moment when someone takes a bite and closes their eyes, smiles and nods their head enjoying that moment in time. Food is the one thing that everyone has in common. I’m so blessed to be able to bring people together in that commonality.
Im also very proud of my community work. A business is only as strong as their community. I try to give back every way I can. From my 501c A Taste for Life which raises awareness for mental health and suicide prevention in the service industry, to my support for Apron Inc which helps independent restaurant folks when they fall on to hard times.

Do you have multiple revenue streams – if so, can you talk to us about those streams and how your developed them?

In addition to the restaurant we have a food truck (which is where I gained the loyal customer base and reputation of a top level pitmaster), we have a stand at our local minor league baseball stadium, a concession stand for our neighborhood baseball team, we cater, and vend events all over Kentucky.

Can you tell us about a time you’ve had to pivot?

Covid hit our industry hard and we were no exception. We are one of the lucky ones though to still be around. When restaurant shut down to indoor dining we had to stand out so I focused really hard on social media. Trying to constantly make posts to engage people and drive business to our unexpected carryout only business model. Throughout the shut down I knew others were struggling. I invested money from our sales and gave away thousands of meals to people who needed one. Even though we couldn’t have people in the restaurant I think that sense of community of people coming out to get a free hot meal really helped with the support of the business during the tough time.

Contact Info:

• Website: Fourpegs.net
• Instagram: Four_pegs
• Facebook: Four pegs smokehouse