Chef Rick Mace of Tropical Smokehouse brings a soulful, smoke-kissed perspective to everything he cooks. From his ideal BBQ combination (pulled pork on cornbread) to dreaming up a Turkish kebab shop, his approach is both nostalgic and forward-thinking.
In this interview with the Made In team, he shares the flavors that shaped him, the tools he trusts, and the chefs who’ve inspired him to color outside the lines.
- What’s a dish that tastes like home?
- If you could open a novel restaurant concept that was guaranteed to be a success, what would it be?
- When did you know you wanted to cook for the rest of your life?
- What’s the best meal you’ve had recently?
- What chefs inspire you?
- If you could add one thing to your menu that doesn’t make sense but you love making, what would it be?
- Which piece of Made In cookware do you reach for the most?
- What do you expect out of your cookware?
- How important is having good kitchen tools?
- What’s one way you use Made In cookware to finish a favorite dish on the menu?
What’s a dish that tastes like home?
Also one of my guilty pleasures, I love smothering a piece of our cornbread with pulled pork, topping it with slaw, and dressing the whole thing with our Mustard BBQ sauce. It hits all of the notes of that first memorable BBQ experience. Smoky, sweet, tangy, crunchy and rich, all in one perfect bite.
If you could open a novel restaurant concept that was guaranteed to be a success, what would it be?
Adana Kebabs! Turkish Kebab shop, definitely.
When did you know you wanted to cook for the rest of your life?
I got the idea as a teenager, when my Dad returned from Greece. He was so excited to share the food he had enjoyed there and it was the first time I understood how food connects us all.
What’s the best meal you’ve had recently?
Itamae AO, Miami. Chef Nanado Chang is a gem. So dedicated to his craft and the pursuit of knowledge and technique is inspiring. His contemporary Nikkei cuisine is top tier.
What chefs inspire you?
I like Chefs that color outside of the lines and that truly cook with a sense of place. Martin Picard was probably the first that inspired me to stray from the traditional while I was in cooking school. Today, Dave Pynt is probably my favorite, blurring the lines of fine cuisine, wine, and service with live-fire, creating Modern Barbecue.
If you could add one thing to your menu that doesn’t make sense but you love making, what would it be?
We love Roti! Definitely would add my wife’s blueberry-cheese roti with Bertie’s Hot Sauce.
Which piece of Made In cookware do you reach for the most?
The 10” Seasoned Carbon Steel Frying Pan is always on the top of my stack. That’s saying a lot, because I’ve been collecting cookware and family heirloom cast iron for 30 years.
What do you expect out of your cookware?
I’m into things that blend into my kitchen both functionally and aesthetically. I love the durability and clean cooking Carbon Steel and it compliments my collection with a blend of traditional and contemporary, love the stainless handles!
How important is having good kitchen tools?
Fernand Point said “Success is the sum of a lot of small things done correctly.”
Cookware should be of equal consideration to our ingredients, as they are the tools we employ to transform raw ingredients into finished dishes.
What’s one way you use Made In cookware to finish a favorite dish on the menu?
I love being able to take a Carbon Steel Pan directly from the smoker or grill to the table.
