Twenty Years Behind the Line
The founder of Cinder & Coal Co. did not learn to cook in a test kitchen or a corporate development lab. He learned in restaurants. He started in New York City at twenty years old, worked his way through some of the most demanding kitchens in the city, and eventually earned the title of Executive Chef at a high-end Italian restaurant. Over two decades, he built thousands of dishes from scratch, developed flavor profiles that kept tables full six nights a week, and learned what most home cooks never get the chance to discover: seasoning is not a finishing touch. It is the foundation.
After more than twenty years in professional kitchens, the founder transitioned into the business world, spending over 25 years in executive-level roles. But the food never left. The grills got bigger. The techniques got sharper. Through a community built on live-fire cooking education, he reached over 1.7 million people who wanted to learn how to cook better over real fire. That community became the proving ground for every blend in the collection.
