Click here for ADA Accessibility Information

Stan Hays is the co-founder and CEO of Operation BBQ Relief a disaster relief non-profit that has provided over 1.75 million hot bbq meals in 248 deployment days since 2011. Operation BBQ Relief started after the Joplin, MO tornado in 2011 when the BBQ community came together to help cook meals. As competition BBQ Pitmasters who better to set up in a parking lot and cook for the masses. Pitmasters from 8 additional states came to help in Joplin which started Operation BBQ Relief. Now over 6500 volunteers have helped Operation BBQ Relief serve meals in 24 states from 44 disasters.

Stan was recently recognized as a 2017 Top 10 CNN Hero for his work with Operation BBQ Relief. Stan also competed on Chopped Grillmasters in 2015 where he was Runner Up in the tournament. In his BBQ career he has competed in over 35 sanctioned BBQ contests has been Grand Champion twice, Reserve Grand Champion four times and had numerous Top 10 finishes and first place category wins.

He has received other awards for his leadership with Operation BBQ Relief but most rewarding are the “thank you’s” from the people that they have fed over the last 6.5 years.

More about Stan Hays

What is your ultimate comfort food?: Pan fried Chicken with mashed potatoes and gravy or my grandma's cinnamon rolls right out of the oven. If you weren't a chef, what would you be?: I am not a chef so I guess I am doing what I was supposed to. During the day I work a corporate job in distribution sales for an insurance company and the rest of the time I help run Operation BBQ Relief a 501c3 disaster relief organization that provides hot bbq meals to those affected after disaster strikes and the first responders that come to the communities to help. What three things are always in your pantry?: Rice, Pasta and BBQ Sauce If you could cook with anyone in the world, who would it be?: My Grandma Phelon to learn how to make her cinnamon rolls! She set the benchmark for cinnamon rolls for me only a few come close. If not her I would challenge all the SOBE WFF chefs to come cook with me on a disaster and see what it is like when you put out 35,000 to 50,000 meals in a day.