Dickey’s Barbecue Hires New Director of R & D: Chef Matt Burton
17 April 2024 - 6:57AM
In October of 2023, accomplished chef Matthew Burton continued his
industry career by joining Dickey’s Restaurant Brands, Inc. as
their Director of R&D and Corporate Executive Chef.
With nearly 30 years of notable performance, chef Matthew Burton
brings his extensive knowledge of flavors and culinary creativity
to the world’s largest barbecue brand. He has quickly made an
impressive impact at Dickey’s by enhancing the historic brands
famous baked potato casserole, remodeling their impressive Barbecue
University training program, as well as ensuring the Dickey’s
renowned, championship culture is present throughout their
stores.
“We are over the moon to have chef Matt Burton as a part of our
family here at Dickeys,” said Laura Rea Dickey, CEO of Dickey’s
Barbecue Pit, Inc. “His vast experience, exuberant personality, and
creative outlook on food and service mesh perfectly with our
Texas-style hospitality and traditions.”
Alongside his exceptional work at Dickeys, Matt currently serves
as the Vice President of the Culinology Foundation for the Research
Chefs Association. He also holds seven patents in foodservice and
retail categories, additionally Matt is the only chef in the
United States that holds certifications from the American Culinary
Federation, the Research Chefs Association, the Hotel & Lodging
Association and the Kansas City BBQ Society.
Through his career, chef Matt has been recognized with multiple
State, National, and International BBQ awards including; winner
of “Smokin in the Bogs”, Wisconsin State Championship, “Red,
White, And Que”, Illinois State/National Championship, top prize in
the Food Network’s Special named, “Embers and Ice Pitmaster
Challenge” in Ludec Alberta Canada, and winner of the “Not so Wurst
Wurst Sausage Throwdown” in Munich Germany.
To learn more, follow Dickey’s Barbecue Pit
on Facebook, Instagram and Twitter. Download
the Dickey’s Barbecue Pit app from the Apple App
Store or Google Play.
About Dickey’s Barbecue Restaurants, Inc.
Dickey's Barbecue Restaurants, Inc., the world’s largest
barbecue concept, was founded in 1941 by the Dickey family. For the
past 80 years, Dickey’s Barbecue Pit has served millions of guests
in 44 states Legit. Texas. Barbecue. ™ At Dickey’s, all our
barbecued meats are smoked onsite in a hickory wood burning pit.
Dickeys proudly believes there’s no shortcut to true barbecue and
it’s why our name isn’t BBQ. The Dallas-based, family-run
barbecue franchise offers eight slow-smoked meats and 12 wholesome
sides with 'No B.S. (Bad Stuff)' included. Dickey’s Barbecue has
550 locations across the United States and eight other
countries.
Dickeys was named to Newsweek’s 2022 America’s
Favorite Restaurant Chains list and USA Today 2021
readers’ choice awards. Dickey’s won first place on Fast
Casual’s “Top 100 Movers and Shakers” list, been named a Top
500 Franchise by Entrepreneur and named
to Hospitality Technology’s Industry Heroes list. Led by
CEO Laura Rea Dickey, who was named among the country’s 50
most influential women in foodservice in Nation’s Restaurant
News, was recognized by Fast Casual’s Top 100 Movers
and Shakers list and honored by Dallas Business
Journal. Dickey's Barbecue Pit has also been recognized
by Fox News, Forbes Magazine, Franchise Times, The Dallas
Morning News, The Wall Street Journal, People Magazine and QSR
Magazine. Dickey’s Barbecue is part of Dickey’s Restaurant Brands
which has more than 700 restaurants nationwide including brands
Wing Boss, Trailer Birds, Big Deal Burger and bbqathome.com. DRB is
led by CEO Roland Dickey Jr. For more information,
visit www.dickeys.com.
- Chef Matthew Burton joins Dickey's Barbecue Pit
Shannon Santos
Dickey's Barbecue Pit
ssantos@dickeys.com