Voodoo Smokehouse Catering

Our Executive Chef goes directly back to our family recipe cookbooks from Baton Rouge, Louisiana and is inspired from his heritage. Deriving from the Creole/Cajun cuisine, he works tirelessly implementing 11 spices into our dry-rub, creating the most delicious flavor for our meat to smoke on our 13ft beast. Once a new dish idea pops into his head, its go time!

I love being able to call every one of our customers our friends. We strive to maintain our sense of humor and personability throughout every event, not only creating the perfect moment for our clients, but the best memories. We are driven, well organized, attentive, and know the industry; there isn't one thing we can't accomplish for you.

Our Executive Chef was diagnosed with Stage 3 Stomach Cancer in December of 2017. While going through chemo and radiation treatments, he was advised by his physicians that he had roughly 2 years left of his life, so in January of 2018, he made the decision to open up his own restaurant, checking off his bucket list. For the next four months, now business partners Chad and Jordanne worked tirelessly creating what would now be an internationally known Trademarked brand. On 4/20/2018, National Smoking Day, Voodoo Smokehouse was officially open in Lebanon, TN.

Our Executive Chef and Co-Business Owner graduated culinary school in 2012 earning a Bachelors in Culinary Management. Our CFO and Co-Business Owner graduated Belmont University in 2015 earning a Bachelors of Business Administration in Music Business and a Bachelors of Science in Audio Engineering.

What sets us apart from others: Being a catering company that serves local farm-to-table cuisine, Berkshire pigs to be exact. We purchase the hogs on Thursday, they go directly to the processor for Saturday and the meat is on our smoker on Monday; you cannot get any fresher than that!

Our menu is online through our Facebook page as well as we are very attentive to checking emails, phone calls, texts and messages. It is easier on the client if we can meet face to face to discuss their needs personally because every event is different and we want to make sure our services are tailored directly to you.

As a restaurant, sanitization requirements are STRINGENT in foodservice. We've had a 100 health score since the day we opened on 4/20/2018. My husband (Executive Chef) has cancer, which means his immune system is beyond compromised. Like we've always been doing, we're sanitizing every surface, we keep all utensils, pots, pans, cookware, etc in latchable totes at all times to prevent dust and grease, we wear gloves. We work with raw meats as well as cooked meats so being keenly aware of the practices and safeties around bleach, degreaser and detergents is PRIORITY to us. We've got you covered. :)