Rolling Bones serves up authentic Texas Pit Barbecue that has made its way to Atlanta via the Virgin Islands. The out of the ordinary story began in 1983 when central Texas native Bill Collins got off a boat in St. Thomas and unintentionally became an overnight catering success when his first job was a party for 600. Local residents and friends Dana Armour and Paul Feuerzeig were fans of Collins' cooking and literally grew up eating barbecue at his restaurant Bills Texas Pit BBQ. The triumph of Collins' barbecue led him to open additional locations in St. Croix and St. Martin while also catering events across the globe.

BIOS

Reginald D. Washington - Lured at an early age into the culinary world when his passion for the industry and for food was recognized, Washington has shaped his style and depth of knowledge for over 15 years. With a wealth of culinary experience, executive chef Reginald Washington has introduced his enticing mix of tastes, aromas and sensations to the kitchens’ of One Flew South, Gladys Knight and Ron Winans’ Chicken & Waffles, Marriott Marquis, Colony Square Hotel, Hilton Hotel, Atlanta Hyatt Regency and as head chef to the first family of Alabama. Washington also had the honor of combining his rich passion for southern inspired cuisine and southern hospitality, to guests at the Masters in Augusta as head chef at Club Magnolia.

Duane Nutter - Duane Nutter, known for his simple, yet intricate dishes has returned to Atlanta after a five-year absence and reaches for a new market, delivering chef-driven, southern-style bbq. Nutter began his culinary career in 1994, studying under well-respected Chef Daryl Evans at the Four Seasons Hotel in Atlanta. It was in this kitchen that Nutter and Todd Richards first joined forces and began their long-lasting friendship. Richards notes, “Duane will always tell you that we work as a team. He is right handed and I am left handed. You can visualize it in the approach of plating where Duane is more direct and I am more abstract.  He is a great chef in his own right.”

As well as his innovative culinary talent, Nutter has a knack for his hobby as a standup comedian. He was a semi-finalist in Comedy Central’s Laugh Riots and was known around Atlanta as the hilarious “Mad Chef.” These days, Nutter will occasionally perform in a comedy club, but spends most of his time mastering his ability in the kitchen. After a short time apart, Nutter and Richards again worked together at the Ritz Carlton in Palm Beach, Florida before making his next big move to Kentucky’s Seelbach Hilton.

Nutter joined the team at Seelbach Hilton’s Oakroom in Louisville, Kentucky in 2004, where the long-time friends again collaborated. The Oakroom is one of only 48 AAA Five-Diamond restaurants in the world. Nutter became Chef de Cuisine and received incredible reviews, especially on his “complex interpretations of seemingly simple dishes.”  He enjoys surprising guests with new twists on old favorites.

In 2006, Nutter and Richards were invited to compete on the Food Network’s Iron Chef America and in 2007 the duo cooked at the prestigious James Beard House in New York City.

Lush Life Group LLC was Nutter’s first culinary consulting project with Richards and Jerry Slater. The three combined skills and created a “multifaceted hospitality company that offers refined asset management, research & development, structure, opening experience, restaurant consulting and other aspects of fine to upscale dining to our clients that delivers profits and maintains the company’s image and portfolio.”  As the Chief Financial Officer, Executive Chef, Director of Kitchen Management, and Corporate Purchasing Agent, Nutter wears many hats and takes his professional career to an even greater level.

In 2008, with a new vision and challenge in mind, Nutter used his imaginative execution to blend southern ingredients with world travel influences into the dishes for One Flew South, the first upscale travel-dining restaurant in the world’s busiest airport.  Diners can enjoy spirited global fare featuring premium ingredients from regional farmers and purveyors.  One Flew South serves clever cocktails and an exceptional to-go menu. 

After working in a number of fine dining restaurants across the nation, the partners of Lush Life Group LLC set off on a new venture and acquired ownership of Rolling Bones BBQ in early 2009. Nutter and Richards developed the Texas-themed restaurant into an old fashioned, southern style barbeque pit.