An Atlanta native and a graduate of the University of Georgia, Aaron “Fiery Ron” Siegel moved to NYC after college to follow his passion for cooking and attend The Culinary Institute of America in Hyde Park. After completing an internship at Atlanta’s Nava under acclaimed Chef Kevin Rathbun, he graduated with his culinary degree and moved to Aspen, Colorado. There, Aaron worked as a sous chef at two of the most popular “white table cloth” restaurants — Pinion’s and Cache Cache — and became intrigued with the idea of combining traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare. He returned to the South and was hired by the Hospitality Management Group Inc. (HMGI) as the Executive Chef at Blossom Café in downtown Charleston where he worked for several years. Aaron worked closely with Executive Chef Craig Diehl at sister restaurant Cypress where he learned more about smoking meats and developing a charcuterie program. During this time, he began to scout locations for his barbeque concept and in 2006, together with partners Taylor Garrigan, Tony McKie, and Madison Ruckel, opened Fiery Ron’s Home Team BBQ in West Ashley. With years of hard work and dedicated service in the Charleston community, came the opportunity to expand for Home Team BBQ’s partners, with a location on Sullivan’s Island in 2009, a location in downtown Charleston in the spring of 2016, and at the base of Buttermilk Mountain in Aspen, Colorado in the winter of 2016.
And A Dream:
Our Team Serving Yours Since 2006
Our Story: In 2006, with little in his pocket, much support from friends and family, and a “white tablecloth” culinary background, Aaron Siegel turned Bunch’s mid 1900’s gas station into a fun neighborhood barbecue joint in Charleston, SC – the first Fiery Ron’s Home Team BBQ. Many long days, worn hands, money spent, money earned, and years later, Siegel, his partners, and his “Home Team” have established several restaurants in the Charleston area, one in Aspen, CO, and a booming catering business. They owe a lot to the support of their friends and family and the community they serve, and are extremely proud of what they have accomplished so far, continuing to work hard each day at growth in their abilities.
Our Craft: Experimentation is one of the best things about the culinary world, and is exactly what drives the “home team” in the kitchen. The culinary concept of Home Team BBQ is to create a fusion of fundamentals and traditional processes with the slow-cooked meats and comfort food of the South. With a side of welcoming hospitality, elevated, but still approachable, multi-regional barbecue is paired with a wide-ranging bar offering highlighted by an expansive American whiskey selection, fun frozen cocktails, and a broad variety of craft beer. With all things, our philosophy is to keep it local, and make it fresh.
Our Team: At the heart of the company, however, is our team. This includes our family, friends, staff, and community which have proven to be integral parts of what we do. One of Home Team BBQ’s most important goals when we began our journey in 2006, was not only to create a great experience and send guests home happy after each visit, but also to provide opportunities for our loyal staff and give back to the local community that continues to support them.