These Tacoma Chefs Are Bringing Their Barbecue to Food Network
Jul 8, 2026, 4:19 PM
Sound Sound
Originally published on South Sound.
Less than two years after opening the doors to GRANN on Tacoma’s Sixth Avenue, co-owners and chefs Reginald Jacob Howell and Denzel Johnson are taking their passion for barbecue to a national audience.
The South Sound chefs are featured competitors on Food Network’s new series “Pitmasters,” alongside eight other two-person teams. The show premieres at 9 p.m. on June 13 on Food Network and the following day on HBO Max and Discovery+.
For Howell and Johnson, the opportunity was about much more than appearing on television. “It was one of the greatest things I’ve done so far, culinary-wise,” said Howell. “Being able to do it together made it even more special.”
The competition series challenged pitmasters in ways neither chef expected. As a brand-new show, there wasn’t a blueprint for what contestants would face. The pair found themselves cooking outdoors for six consecutive days in Utah; battling unpredictable weather such as wind, rain, and hail; changing elevations; and long hours around a live fire. “There was really no preparing for what we were put into,” said Howell. “We experienced everything that comes with live-fire cooking.”
Johnson described the competition as both humbling and exhilarating. “Being able to put your skills to the test versus some of the best in the country is a very humbling experience,” he said. “It really lets you dive into your creativity. It was unforgettable.”
Although the competition was intense, both chefs said one of the biggest surprises was the camaraderie that developed between contestants. Many entered sizing each other up as rivals, only to leave with lasting friendships. “We were competing against people we’ve looked up to for years,” Howell said. “But after the show, we all stayed connected. They became family pretty quickly.”
The experience also marked the duo’s first appearance on national television. Asked whether they would do it again, both answered without hesitation. “Yeah,” Johnson said with a laugh, “Season two.”
As the premiere approaches, GRANN is preparing to debut another seasonal menu centered on barbecue and live-fire cooking — a fitting complement to the national exposure.
Johnson hopes viewers will realize that his and Howell’s success reflects more than just their own restaurant. “This isn’t just a win for us,” he said. “It’s a win for Tacoma, Sixth Avenue, and the Pacific Northwest. There are some great chefs here and some people doing great barbecue. We’re proud to represent where we’re from.”
Behind every opportunity, the owners say, is a team that keeps GRANN running. While Howell and Johnson were away filming, they relied on their front-of-house and kitchen staff to keep service moving. “They’ve held us down since day one,” Howell said. “We trust them completely. This experience wouldn’t have been possible without them.”
The chefs also had the opportunity to cook for celebrity host Andrew Zimmern and the show’s panel of judges — an experience that carried special meaning. “I grew up watching Andrew Zimmern,” Howell said. “Being there cooking in front of him was surreal.”
For Johnson, hearing feedback from industry veterans was invaluable. “To have someone who’s been such a staple in the culinary world taste your food and give feedback,” he said, “that’s something you’ll always remember.”
