D’ANDRE CARTER
Chef D’Andre Carter started his career in the high-stakes world of fine dining, but his heart - and his fire - have always been in barbecue. His culinary journey began in his grandmother’s kitchen and backyard on the South Side of Chicago, where he served as her “sous chef,” learning that great food is about more than just flavor - it’s about the people you share it with.
Determined to turn his passion into a career, Carter refined his skills at Le Cordon Bleu College of Culinary Arts before earning his stripes in Chicago’s fine dining scene. He worked under the late, visionary Chef Homaro Cantu at the Michelin-starred Moto, where he mastered the art of innovation, precision, and pushing boundaries in the kitchen. One of his proudest moments was leading the Moto team when the restaurant received its Michelin star—an achievement that cemented his place among Chicago’s top culinary talents.
Yet, Carter’s vision extended beyond fine dining. In 2012, he and his partner Heather Bublick launched Feast & Imbibe, a fine dining catering company that quickly gained a devoted following. When the pandemic forced a pivot, Carter saw an opportunity to return to his roots—crafting soulful, slow-smoked barbecue with the same level of care and technique he brought to fine dining. The result? Soul & Smoke, a brand that redefined Chicago barbecue and quickly became one of the city’s most celebrated culinary ventures.
Today, Carter is known for elevating humble barbecue with his gourmet approach, sourcing top-tier ingredients, and honoring the nostalgic, communal spirit of the craft. With four locations, two food trucks, a retail sauce line, and an upcoming full-service restaurant at the flagship Evanston location (Spring 2026), he continues to push the boundaries of what barbecue can be earning a spot on Fast Casual’s Top 100 Movers & Shakers list in 2025.
Beyond the kitchen, Carter is committed to igniting change through food. A graduate of the James Beard Foundation’s Bootcamp for Policy and Change and a James Beard Foundation Legacy Network Advisor, he actively gives back as a member of the WCK Chef Corps, having donated over 200,000 meals to Chicagoans in need during the pandemic. He also serves on the board of The Trotter Project and the Illinois Restaurant Association Board of Directors. At Soul & Smoke’s Evanston location, he leads by example by launching the Soul & Smoke Foundation in 2025, which allows those in need access to a 24-hour community fridge, ensuring that quality food is accessible.
Driven by passion, purpose, and a respect for tradition, Chef D’Andre Carter isn’t just making barbecue - he’s redefining it.
