Chad Fay

My signature dish is smoked birria tacos with a side of fideo. It’s where barbecue meets tradition, slow-smoked meat, bold flavor, and hours of patience. I come from a big family and cook for seven every night, so I’ve learned to turn whatever’s in the pantry into something meaningful. In my day job I help people in vulnerable moments, but cooking is where I dream and create. I don’t cook for awards, I cook to bring people together, like every meal should matter.

My culinary inspiration is my uncle and my father. They brought me into the kitchen at a young age and still do today. I grew up around the rhythm of knives on the chopping block, the smell of fresh herbs, and the discipline of patience it takes to do things right. They also taught me not to be afraid to fail when trying something new. They come from a line of strong, great men that I can only hope to live up to, and everything I cook reflects that foundation.

If I get the $25K, I’m putting it straight into building a real, evolving food concept—rotating menu, comfort food, barbecue, and whatever’s fresh and in season. Not locked into one thing, just real food that hits. I’ll use it for proper equipment, licensing, and a legit prep space so I can scale what I already do every night feeding a big family. This is already my life—I’m just turning the hustle into something structured, sustainable, and mine.