Brand Champions
Some of the inspirational chefs, cookery teachers and content creators who choose to make the Big Green Egg central to their work have shared their stories, recipes, tips and outdoor kitchen setups. Turns out they enjoy talking about the EGG almost as much as they love cooking on it.
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Ross Geach
Ross Geach is a farmer and chef who regularly hosts alfresco feasts and Big Green Egg cookery courses on his family farm in Cornwall. Ross, who spent over a decade working as a chef alongside Rick Stein, calls the EGG “the best and most versatile outdoor oven in the world”.
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Matt Burgess
Formerly group executive chef at Caravan, Matt Burgess runs his own food consultancy and supperclub business, as well as the Kai by Matblak condiment brand. His Big Green Eggs are, he says, “the backbone of my business, handling a significant portion of the heavy lifting.”
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Paul Ives
Paul Ives is a live-fire chef and roving instructor whose Big Green Egg cookery classes are among the best in the country. Paul first cooked on a Big Green Egg about 10 years ago. “It felt completely different to anything I’d cooked on before,” he says.
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Michela Chiappa
It was on a visit to North Carolina that TV chef, presenter and content creator Michela Chiappa first saw and fell in love with the Big Green Egg. She now can’t imagine life without one. “I have always adored how incredible the food taste when cooking on them,” she says, “and they are so simple to use too.”
Josh Falmer
Josh Falmer is a content creator, private chef to the stars and in-demand DJ. He uses his EGG all year round, particularly for special occasions. “The architecture of the Big Green Egg always does it for me,” he says. “The whole structure of the EGG and how compact the heat can become truly fascinates me.”