Chef Tedd Romero is a culinary artist whose journey through the gastronomic world has been both diverse and distinguished. Graduating from the California Culinary Academy in 2003 with a degree in baking and pastry, Tedd honed his skills at some of Northern California's most renowned establishments. His career highlights include working at Silks at the Mandarin Oriental Hotel, Town Hall restaurant in San Francisco, Julia’s Kitchen in Napa under the tutelage of James Beard award-winning pastry chef Nicole Plue, Sonoma’s Fairmont Mission Inn, and Brix Restaurant in Yountville.
Most notably, Chef Tedd was a key member of the opening pastry team at the exclusive Bardessono Hotel and Spa in Yountville, where his consistent presence in the kitchen ensured culinary excellence through various transitions at the property. His expertise was further validated when he won the Skuna Bay Salmon Competition for Northern California, igniting his passion for savory cooking.
In 2016, Chef Tedd embarked on a new culinary adventure, diving deep into the world of barbeque. He immersed himself in the craft of smoked meats, undertaking a pilgrimage to Texas to study at iconic BBQ institutions such as Franklin Barbecue and Stiles Switch BBQ in Austin. His quest for barbeque mastery also led him to St. Louis and Kansas City, renowned for their distinct BBQ styles. Closer to home, he gained hands-on experience working with Pit Master Rob Zavatero at Beaver Creek Smokehouse in Martinez, CA.
Sticky Business Barbeque is the culmination of Tedd Romero's passion and over a two decades of culinary expertise in both savory and pastry arts. This unique combination allows him to fine-tune the flavors of his BBQ, creating a truly exceptional dining experience. By partnering with local purveyors and vendors, Chef Tedd ensures that each dish not only delivers outstanding flavor but also showcases the best ingredients from start to finish.
