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Tim McLaughlin - Owner / Chef / Pitmaster

A native St Louisan, Tim McLaughlin’s love for cooking began at a young age in the kitchen with his mom and summers on his grandparents’ farm where he grew a strong affinity for fresh and natural ingredients. This continued into his early adulthood where he worked as a cook at local St. Louis Restaurants.

Realizing that cooking was indeed his passion, Tim attended and graduated from the Culinary Arts Program at Le cordon Bleu in Scottsdale. While in Arizona, Tim enjoyed success as the Chef and Proprietor of Four Starving Students catering to Scottsdale’s elite, but eventually decided to return to St. Louis in late 2001. 

At the young age of 23, armed with a degree and a variety of culinary experience, Tim accepted a job as the Sous Chef at David Slay’s ZuZu’s Petals. He was quickly promoted to Executive Chef and then General Manager within a year. Moving on, Tim accepted a job at the Chase Park Plaza as Chef De Cuisine in 2003. He was then recruited to join Red Moon as the Executive Sous Chef. Working alongside Marc Felix, Tim helped Red Moon grow into a very successful and award-winning restaurant. After only eight months he was promoted to Executive Chef and then four months later to General Manager. Tim then took the position of Chef De Cuisine at the Adam’s Mark Hotel in Downtown St Louis in 2006. He oversaw the production of five different outlets within the hotel and could be found nightly at the award winning four diamond Faust’s Restaurant. In 2007, Tim was hired to open former St Louis Cardinal Jim Edmond’s new restaurant venture, F15teen. As the opening Executive Chef, he received powerful local and national press praising the food and concept, an Urban American Steakhouse.

Moving to Dallas in 2008, Tim accepted a position with Food, Friends and Company as the Corporate Chef. He was brought on to revitalize a few struggling concepts and open new restaurants. During this time, his interest grew in the world of BBQ and he immersed himself in the study of central Texas BBQ – testing and experimenting with every element of the process and even performing a stage at a famed BBQ restaurant in Lockhart, TX. A partnership bloomed and in Feb, 2011 they opened a central-Texas style BBQ restaurant in the Bishop Arts District. Tim’s culinary skills and restaurant expertise crafted the vison from the start, and immediately it garnered local and national press and became an award-winning, popular and profitable smokehouse. In 2014, they opened a second location in downtown Plano. Again, this was met with praise and success and became the go-to BBQ joint for the North Dallas market. While operating the two BBQ restaurants, Tim also opened and operated Farmbyrd Rotisserie and Fry in Plano and was a Chef Instructor at Le Cordon Bleu in Dallas. In 2018, the BBQ restaurant partnered with the Texas Rangers to open its third location at Texas Live! In Arlington.

Realizing that there is a need for a different type of BBQ, Tim is excited to be launching a new generation of smokehouse – barbeque that honors tradition while infusing the wide array of tastes that America has to offer. Tim loves traditional Texas-style BBQ, but through all his travels and work experience knows there is so much more to offer. Surrounding himself with a talented team of people, Tim’s passion for crafting unique foods that are both satisfying and memorable will be the heartbeat for Crossbuck BBQ.

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