Chef Eddie Solis introduction into the culinary arts began at the age of 13 working at a restaurant in San Angelo,Tx. He later went on to attend Le Cordon Bleu Culinary School in Austin, TX graduating in 2009.
Chef Eddie sharpened his skills as a Sous Chef at McCormick & Schmick’s in Austin, TX and later as an Executive Chef at Main Street Bistro in Richardson, TX. He then went on to work several years in corporate food service as Executive Chef with Compass Group.
After moving back to Austin, Eddie accepted a position as Kitchen Manager at BJ’s Brewhouse before joining the team at Cooper’s Old Time Pit BBQ. Eddie takes pride in the fact the Cooper’s cuts their meat right off the slab. He looks forward in continuing the 73 year tradition of Texas BBQ.