About Bigback’s

Bigback’s started in my own kitchen, cooking for my wife after her shifts as a nurse. She’d come home tired and hungry, and I wanted her to feel taken care of. We used to split a bottle of Takara plum wine with almost every meal. That was our little ritual.

I really grew into my cooking during my own time working in home health with geriatric clients. I had so many opportunities to cook quality meals which had to be thoughtful, balanced, and comforting. That experience shaped the way I cook now.

Bigback's is all my experience in the kitchen, plus everything I learned cooking for my clients, put together in one service. It’s the ribeyes, the jerk chicken, the breakfasts, the ramen, the tacos, the nachos—all the things I’ve made over the years that somehow turned into a reputation. Bigback's is me taking that seriously. It’s me putting my food out into the world, serving the people the same way I serve my family.