“Barbeque is an analogue experience.” Hattem Mattar on the subtle science of live fire cuisine and why he finally made the jump to a full time gig.

”Barbeque is an analogue experience.” Hattem Mattar on the subtle science of live fire cuisine and why he finally made the jump to a full time gig.

Welcome back, listeners! In our first episode post-summer, host Hashem Montasser caught up with Hattem Mattar, founder of The Mattar Farm for specialty artisanal smoked meat, brisket and third culture barbecues. Hashem and Hattem chatted about the hybridity of his upbringing; life as a father of two young children; and what finally pushed him to turn The Mattar Farm from side gig to main gig. Hashem and Hattem also delved into the subtle science of live fire cuisine and why Hattem does not see The Mattar Farm as a scalable business…for now.

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