How Dominique Leach Brought Fine Dining to Chicago BBQ

Chef Dominique Leach is a pit master, fine dining veteran, food entrepreneur, community builder, and the woman behind one of Chicago's most celebrated barbecue restaurants: Lexington Betty Smokehouse. And if you think you know what a pit master looks like, Dom is here to expand your imagination.

In this episode, host Sarah Perkins sits down with Dominique at the brand-new Lexington Betty location inside the University of Chicago's Hutchinson Dining Commons, just days before students arrived. Dom talks about growing up in Humboldt Park, finding her footing through culinary school and eight years in the catering world alongside James Beard-connected chefs, and making the choice that would change everything: narrowing her catering business down to the thing that lit her up most.

They get into all of it: the story behind naming the restaurant after her grandmother Betty King (90 years old and from Lexington, Mississippi), what it means to be the only independent restaurant in Pullman surrounded by mega chains, how she won best barbecue in Chicago on Good Morning America, what she learned about brisket by standing in the rain for an hour at a food truck in Austin, her retail line of sauces and seasonings, the real challenges of co-packing as a small CPG brand, and why she believes Chicago has a BBQ identity all its own.

Dominique is the kind of person who cooked food for 350 box lunches, two restaurant locations, and a downtown pop-up before sitting down for this interview. She is relentless, generous, and completely clear-eyed about who she is and what she is building. This one will stay with you.

In this episode, we cover:

Growing up in Humboldt Park and finding her way to culinary school at the Illinois Institute of ArtEight years in catering alongside James Beard-connected chefs and what that training gave herStarting a catering business with her wife in 2016 and narrowing down to barbecueThe story behind the name Lexington Betty and her grandmother Betty KingBeing the only independent restaurant in Pullman among major chains like Chick-fil-A, Chipotle, and WingstopThe history of Pullman National Monument and why the Labor Day holiday existsBringing a fine dining lens to pit master culture and how she talks about it on cameraWinning best barbecue in Chicago on Good Morning AmericaSpeaking at a pit master class in Nigeria for 500 peopleHer retail line: TeTe seasoning, Spicy Betty barbecue sauce, Wagyu beef franksThe real challenges of co-packing for smal