Join us for part two of our interview with Patrick Feges of Feges BBQ. 
 
After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan's. Working in a high volume fine dining restaurant was a vital step in Patrick's career, and when Underbelly opened Patrick saw another chance to become an even more versatile chef.
 
While at Underbelly, Patrick continued to hone his barbecue craft and began doing pop-ups at bars under the Feges BBQ name. The creative freedom given to the staff at Underbelly allowed Patrick to begin using non-traditional ingredients to start developing his own brand of barbecue. After a successful stint at Underbelly, Patrick was offered a position at acclaimed chef Ronnie Killen's new barbecue venture, Killen's BBQ.
 
Killen's BBQ was a high volume, high quality barbecue restaurant from the beginning and helped Patrick learn how to pace a line and process orders rapidly while cooking in large quantities daily. With one year running the block and managing the kitchen at Killen's BBQ under his belt, it was time for Patrick to take the next step in his career. An opportunity as a sous chef came about when fellow Underbelly alum Lyle Bento opened Southern Goods in The Heights. Patrick was given the chance to continue working towards opening his own barbecue restaurant while adding smoked elements to the Southern Goods menu.