Big Al - Southern, Cajun, and a Touch of Soul

From Smoke to Soul: Big Al Means Reflects on 30 Years in the Memphis Kitchen
By Big Al Means, Sous Chef at Johnnie Mae’s, Memphis, TN

When people ask me how long I’ve been cooking, I usually smile and say, “Since the first time my mama let me stir the pot.” But officially, I’ve been in professional kitchens across Memphis for over 30 years—and every minute has shaped the chef I am today.

I started as a line cook at Boscos Squared back when Memphis was just starting to grow into its own food scene. Back then, I was focused on precision, speed, and learning from the old-school chefs who didn’t play around. Boscos taught me about balance—how to elevate flavors without losing the soul. From there, I sharpened my knives and moved on to The Bar-B-Q Shop, a Memphis institution. That’s where I found my fire—literally and figuratively. Barbecue isn’t just a style of cooking in Memphis; it’s a way of life. Every rack of ribs, every slow-cooked shoulder was a chance to tell a story, and I wanted mine to say something about pride, patience, and heritage.

Today, I bring all that experience and passion to Johnnie Mae’s. We don’t just serve food—we serve memories, traditions, and love on every plate. Whether it’s our Bacon-Wrapped Sirloin or a plate of smoked wings straight from the pit, my goal is to honor the past while creating something new every day.

To the young chefs out there: stay humble, stay hungry, and never stop learning. The kitchen will test you, but it will also teach you—about food, about people, and about yourself.

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