Michael Conlon

Michael Conlon has spent over two decades perfecting the craft of barbecue, leading some of New York and Florida’s most respected smokehouses. As the East Coast Pit Boss for Virgil’s Real BBQ, he commands the pits and perfects smoking techniques, making sure every brisket, rib, and pulled pork plate delivers the bold, authentic flavors that uphold Virgil’s legacy for authentic Southern BBQ.

Before Virgil’s, Michael was Director of Culinary Operations at Hometown BBQ (2020-2023), where he managed all kitchen operations, staff management and large-scale events feeding up to 20,000 guests. His leadership helped establish Hometown’s reputation as one of the nation’s premier BBQ spots.

Michael’s culinary foundation includes experience in prestigious kitchens like Chanterelle, Franny’s, Brooklyn Larder, and Yunnan Kitchen where he honed skills in whole animal butchery, sausage making, and wood-fired cooking—techniques that now define his approach to BBQ. His broad culinary foundation has influenced his BBQ approach, blending creativity with a deep respect for tradition.

A graduate of the Art Institute of New York, Michael combines his culinary expertise with a background in business management and communications, having studied the subjects at Brooklyn College and University College London where he received his undergraduate degree. Whether managing a high-volume pit or orchestrating a massive event, he combines a deep respect for tradition with an unwavering passion for crafting unforgettable BBQ, reinforcing his reputation as a pitmaster and industry innovator.