Fink is a New Jersey native that has travelled to all corners of the nation tasting and learning to cook while building his career as a classically trained chef that specializes in BBQ and American comfort food. Fink refined his craft at the New England Culinary Institute and in renowned kitchens such as The Commander’s Palace in New Orleans, Mexicali Blues in Teaneck, and Epicure Catering in Midland Park.

Fink is known locally as THE guy for BBQ ever since he opened his first spot, Fink’s Funky Chicken and Ribs, in River Edge in 2001. Fink and “Missus Fink” who met and grew up in River Edge have a combined 35 years of service in the Volunteer Fire Department where Fink was president for 3 years and Missus Fink was lieutenant for 8 years. Much of Fink’s pre-professional cooking happened at that firehouse for events big and small.

Fink’s BBQ began just before the local BBQ scene was getting started. Most ribs in the area were steamed, roasted, or boiled and slathered in a bottle of BBQ sauce. Pulled pork sounded like something unsavory that you didn’t talk about in proper company. Fink fired up his smoker in River Edge and changed the local BBQ scene forever, bringing authentic southern style BBQ to Bergen and Rockland Counties! His impact on BBQ and the local food scene being undeniable, Fink and his BBQ were written about in the New York Times and Food and Wine Magazine. Due to location problems (foreshadowing) Fink closed the River Edge shop and helped several local BBQ spots with his talents and recipes. His influence is so widespread, that if you see Corn Souffle or Texas Lollipops on BBQ menus in the area, know that someone in back was trained by Fink.

Fink eventually reopened, to wide renown, his own place again at Fink’s BBQ Smokehouse in Dumont, NJ, with Fink’s BBQ Roadhouse in Suffern, NY soon following. Both places won accolades in local press including Best BBQ in Bergen County and positive reviews in the Record, The Star Ledger and The Rockland Journal News. Covid was tough on both locations and the resulting restaurant and price trends slowly made both restaurants no longer viable.

So here we are. Fink now has a big space and a kitchen to play with. What’s next? You tell me. Place a catering order. Book a party at our bar or in the dining room. Fink will show up and cook crepes for you and the family Sunday morning if you want. Join the party!