Our Story
Growing up in Houston, Martin spent his childhood around his father's barbecue restaurants — and the kitchens of family friends running Chinese and Mexican spots across the city. Food was always the language of home.
He chased a different path first: fine dining. Trained at Le Cordon Bleu, he worked his way up through kitchens in Austin, San Antonio, and beyond — eventually leading the kitchen at a modern Japanese restaurant, then serving as executive chef before opening his own restaurant by 29.
But barbecue kept finding him. A 150-pit competition he only entered for his friends ended in a grand champion win — even after his pit caught fire mid-cook. Wherever he went, the moment people learned he could smoke a brisket, the rest of the menu became an afterthought.
Weaver & Co. BBQ is where it all comes together: true classic Texas barbecue at the foundation, sharpened by years of fine dining technique and the flavors of Latin and Asian cuisine. Smoked over a blend of post oak and red oak, just like his father taught him.
— Martin, Pitmaster & Owner
