Bryan Furman

Pitmaster/Chef & Owner,

Bryan Furman's BBQ

Participates In

Furman’s story is unique in that he left his day job as a welder to pursue cooking his signature-style pit smoked barbeque, chicken, brisket and ribs. What began as an idea to celebrate his daughter’s first birthday in 2010 by roasting a whole hog for family and friends turned into catering and filling order requests from his co-workers.

As Furman’s barbecue business continued to flourish, the past couple of years have been bittersweet for Furman, being named one of Food & Wine Magazine’s 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 and 2020 James Beard Foundation semifinalist nomination for Best Chef Southeast. Unfortunately, Furman was without a restaurant in which to showcase his Pitmaster skills when the renowned B’s Cracklin’ Barbecue restaurant in Atlanta, Georgia succumbed to a tragic fire in March 2019.

Looking forward to opening another Atlanta location in the near future which will be branded as Bryan Furman BBQ, Furman is excited about what the future holds. In addition, Furman will be opening a second Atlanta location in the State Farm Arena, home to the Atlanta Hawks. In the meantime, he will be continuing collaborative Pop-Up cook-outs with friends throughout the southeast until the new location opens (projected late 2021/early 2022).

Bryan Furman is well known for his award-winning standards in all categories of barbecue and because of Furman’s insistence on using Heritage hogs, along with his careful selection of woods for smoking and making his own side dishes using locally sourced, fresh Georgia Grown produce with a blend of unique ingredients.

Furman was recently featured on CBS Saturday Morning’s The Dish and named Atlanta’s BBQ King. Southern Living magazine selected his barbecue restaurant as one of “The South’s Top 50 Barbecue Joints 2018 and the New York Times recently mentioned that his restaurant is the only barbecue restaurant in Atlanta turning out whole-hog barbeque with heirloom-breed hogs.