Neal Williams, a.k.a. The Flat Top King, is at the forefront of the outdoor griddle cooking movement, offering countless great recipes, tips, and equipment reviews on his official website, as well as on Facebook, Instagram, and YouTube. And now he is offering select content with our AmazingRibs.com audience!
started his culinary journey cooking beans and greens with his Granny at the young age of 8, when he could first reach the stove. He completed an internship in a fine dining restaurant when he was 16, which quickly led to a passion for creating delicious dishes with bold flavors.
He joined the US Navy out of high school, and gained experience in managing a kitchen staff of 10, with the responsibility of feeding 3,000 sailors 3 meals a day. During his time in Naval kitchens, he quickly rose through the ranks, eventually becoming an Officer’s Chef and visiting Camp David in his culinary pursuits.
After his US Navy service, a cross country move led him to the kitchen of Wyoming’s oldest bar, where he held the position of Chef and fell in love with open flame cooking.
Now back home in Tennessee, Neal loves the laid back feel of his own kitchen, and though he’s technically a “home cook” now… he’s the best damn home cook you’ll ever meet.
If you can eat it, he can cook it… from Japanese Hibachi to Mexican to Italian and everything in between.
And he even does dishes, too. But sorry, ladies, he’s taken….
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.