SOBEWFF 2020: Meet The Chefs

As the Food Network & Cooking Channel South Beach Wine & Food Festival Heineken Burger Bash presented by Schweid & Sons hosted by Rachael Ray rapidly approaches, it’s time to meet the star chefs who will be facing off to take home The Very Best Burger Award for 2020! Let’s take a look at our chef/contestants and the restaurants that they will be representing during this year’s competition.

Pig Beach NYC, Matt Abdoo

Matt is the chef/partner of the Brooklyn barbecue restaurant Pig Beach. Pig Beach has been celebrated by diners and critics alike including a great review from Eater’s resident meat expert Nick Solares, who named Pig Beach one of their “Essential Barbecue Restaurants.” Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Matt is a frequent guest chef on The Today Show and has appeared on NBC’s The Chew and DirecTV’s Fantasty Zone.

The Company Burger, Adam Biderman

New Orleans native Adam Biderman essentially grew up in the kitchen. Bothof his parents were deeply passionate–and adept– at cooking and most of Biderman’s early memories were steeped in Southern entertaining traditions, convening at the family table and connecting over shared culinary experiences.

Before he was legal, Biderman’s been in the back of the house. He made the arduous trek from dishwasher at Michael’s Mid-City Grill up the ranks of the line. After graduating high school, Biderman left New Orleans to attend the University of Georgia before quickly realizing his real calling

 was not in the classroom, but in the kitchen. He made the move from Athens to Atlanta where worked at some of the city’s well regarded establishments.

Biderman spent six years in Atlanta learning from talent before he felt the undeniable urge to return home to New Orleans. His return home wa

s sparked by a fortuitous meeting with local restaurateur and entrepreneur, Neal Bodenheimer, at his craft cocktail bar, Cure. Bodenheimer was at the forefront of Freret Street revitalization and Biderman, inspired by the energy of the street and movement on the horizon, decided to set up shop in New Orleans and open his first restaurant concept on Freret.

His dream was realized in 2011 with the opening of The Company Burger, a restaurant that celebrates a staple of culinary Americana without skimping on the quality of ingredients and a chef driven approach. The restaurant has received national acclaim, including a nod as “Best Burger in America,” from Food & Wine, being named “The Most Perfect of All Sandwiches” from Esquire and among the “Top 10 Burgers in America” from CNN. Biderman himself has also attracted acclaim as a Star Chefs “Rising Star” and “Chef to Watch” from The Times-Picayune.

Biderman resides in New Orleans’ Central City with his wife Willow. Outside of the kitchen, Biderman enjoys exploring the outdoors with his wife and dog, traveling as much as possible and taking his truck anywhere he can run it offroad.

Cackylacky’s, Anthony Bushee

Cackylacky’s was born out of my love for the culture and cuisine of the Carolinas. We relocated our family to Jacksonville, FL and began our dream of opening a Food Truck. Cackylacky’s quickly gained traction and became one of Jacksonville’s top Food Trucks. Our burgers are the star of the show everywhere we go and it’s what we have become known for. Using only fresh quality Angus beef, simple fresh ingredients and local baked buns, we create some classic and out of the box creations. Winning several awards in Northeast Florida we took our show down to Miami and claimed the championship title at Burger Beast’s Hamburger House Party. Another truck is on the horizon for us as well as talks about a brick and mortar location. We have a saying at Cackylacky’s and it goes like this. Cackylacky’s.. we make your momma happy!

Jr’s Gourmet Burgers, Jesus De La Torre Jr.

I have been working in kitchens since I was a teenager in east LA. I didn’t always make the best choices and I got into some trouble. When I was 18, I move to Miami Springs and when I was 20, I became a father. That refocused my life.

For years I tried to get ahead in the restaurant business as a cook. People had a hard time getting past the tattoos, beard, and shaved head. I had to prove I was not just a tattooed chico from Hialeah.

After going from restaurant to restaurant and graduating from Johnson & Wales in North Miami, I asked the owner of a restaurant that was going down to let me try and bring business in by making my burgers.

In 2010 I gathered $5000 to turn that into my first restaurant, Juniors gourmet burgers. Since then we have won 2017 south beach food and wines burger bash, hamburger house party 2015, 2016, and 2018, grilled and chillen mac and cheese winner 2018, and Miami new times best burger 2011 and 2018.

Morimoto Asia, Yuhi Fujinaga

Chef Yuhi Fujinaga has used his modern cooking style, traditional technique and international food journey to become Executive Chef of Morimoto Asia, Chef Masaharu Morimoto’s first pan-Asian restaurant. Chef Yuhi oversees the day-to-day operations and works directly with the Iron Chef to create a unique and innovative concept located at Disney Springs in Walt Disney World.

Chef Yuhi’s passion for cooking comes from his Japanese heritage and upbringing in Hawaii, where he learned to cook from his grandmother. From her, he discovered that the quality of the ingredients is as important as the technique in which used to prepare them. He took his passion for cooking to the Culinary Institute of the Pacific where he earned his culinary degree and developed a love for classic and contemporary elements to cuisine.

Chef Yuhi’s international journey started in Honolulu, Hawaii under Original French Iron Chef Hiroyuki Sakai at his Weddings by La Rochelle. Following his experience in Hawaii, he moved to New York to work under Chef Christian Delouvrier of Lespinasse and Alain Ducasse at The Essex House. He continued to expand his knowledge of traditional and modern cooking techniques by moving to Spain and working at the Michelin starred Echaurren with Chef Francis Paniego, at Casa Solla with Chef Pepe Solla, and at Gaminiz with Chef Aitor Elizegi. As he continued to learn, Yuhi’s appreciation for contemporary and classical elements were recognized as he cooked around the globe.

As he returned to New York, he was named Executive Chef at Patina Restaurant Group’s, The Sea Grill. A protégé of Chef Ed Brown, who established the restaurant as one of the top seafood destinations in the city, Chef Yuhi has also worked at New York’s Bar Basque.
As Executive of Morimoto Asia, Chef Yuhi is able to showcase his worldly culinary experience to a variety of Walt Disney World Resort’s local and international visitors and collaborates with Chef Morimoto on the menu’s seasonal changes, specials and new omakase program.

Cuban Guys Restaurants, Jorge Lllapur

At the age of 16 Jorge Llapur started working at Burger King while participating in the work experience program in his high school. He quickly realized that the restaurant industry had a lot of the unique characteristics that he would look for in a career. After Graduation, Jorge ended up staying with Burger King where held different positions for 11 years followed with 14 years with Boston Market Restaurants, where he was in charge of running 36 restaurants in Dade, Broward and Palm Beach counties in Florida. Following his passion for the Frita Cubana (aka Cuban Burger) Jorge decides to pursue his dream for the Perfect Frita and partnered up with Isaac Sklar and Enrique Santos to open the Fast Casual Cuban Chain: Cuban Guys Restaurants. Today Jorge operate 5 Restaurants and a Food Truck in South Florida.

Pig Beach NYC, Shane McBride
Shane McBride is a partner of the Brooklyn barbecue restaurant Pig Beach. Celebrated by diners and critics alike, Pig Beach has garnered rave reviews, including from Eater’s resident meat expert Nick Solares, who named Pig Beach one of their “Essential Barbecue Restaurants.“Shane regularly travels the professional BBQ circuit with his team Ribdiculous, competing at the Memphis in May World Championship, among other renowned competitions. Prior to Pig Beach, Shane worked in some of the most prestigious restaurant kitchens in the country including Craftsteak and Colicchio and Sons before moving on to Keith McNally, where he worked his way from chef de cuisine at flagship Balthazar to Corporate Executive Chef, and helped open Balthazar London, Cherche Midi, and Augustine. In his free time, Shane can be found antiquing, reading vociferously, and of course cooking for family and friends.

Papi Steak

American Social Bar & Kitchen
Tyler was born and raised in South Florida which is where he began his culinary journey 18 years ago.  Having held every position in a restaurant, he has also worked in both small and large, corporate and private companies.  As the Executive Chef of American Social Bar & Kitchen, Tyler leads innovation for all 4 AmSo locations, as well as leading the culinary operation of the Las Olas (Fort Lauderdale) restaurant.   He truly enjoys the variety and surprises the restaurant industry offers on a daily basis.  Tyler’s personality is engaging and he makes sure those working with him are enjoying what they are doing.  He believes you that when you have fun in the kitchen, it will show in what you cook.  He is drawn to the teamwork and competition of sports and brings that mentality to life in his kitchens.  His words to live by are ‘Don’t serve something you wouldn’t serve your grandma!’

A Lo Cubano Kitchen, Lisa Plasencia & Yojan Gonzalez
A Lo Cubano Kitchen is the brainchild of Chefs Yojan Gonzalez, originally from Havana, Cuba, and Lisa Plasencia, a Cuban American from Miami. The two met working together at the Four Seasons Hotel Miami. They have gone on to start their own family and business in Orlando, Florida. Together they started this venture in Central Florida in order to create inventive Cuban cuisine with authentic flavors and a modern twist on classic dishes. Staying true to their roots, this husband and wife duo “bring a taste of Havana’s Malecón and the flavor of Miami’s Calle Ocho to the streets of Orlando.”1 From handcrafted croquetas to the beloved Cuban sandwich, A Lo Cubano Kitchen has allowed Yojan and Lisa to share with others their Cuban culture, which has informed so much of their identities. After opening in August 2017, A Lo Cubano Kitchen has garnered numerous accolades, including second place for Best Food Truck in Orlando by Orlando Magazine, two awards for Best Entree, two consecutive years nominated as finalist in the Best of Orlando by Orlando Weekly, and they were recently featured in Bite Magazine. Yojan and Lisa continue to create and redefine what Cuban food means to them, but they never steer away from the traditions that bring people together, namely, a love of good food. It is this notion that is at the heart of what they do. Their passion for quality food drives them to create new and exciting dishes that represent not only them as individuals but their Cuban culture as a whole.

Pizza & Burger by Michael Mina, Ivan Acevedo
A Lo Cubano Kitchen is the brainchild of Chefs Yojan Gonzalez, originally from Havana, Cuba, and Lisa Plasencia, a Cuban American from Miami. The two met working together at the Four Seasons Hotel Miami. They have gone on to start their own family and business in Orlando, Florida. Together they started this venture in Central Florida in order to create inventive Cuban cuisine with authentic flavors and a modern twist on classic dishes. Staying true to their roots, this husband and wife duo “bring a taste of Havana’s Malecón and the flavor of Miami’s Calle Ocho to the streets of Orlando.”1 From handcrafted croquetas to the beloved Cuban sandwich, A Lo Cubano Kitchen has allowed Yojan and Lisa to share with others their Cuban culture, which has informed so much of their identities. After opening in August 2017, A Lo Cubano Kitchen has garnered numerous accolades, including second place for Best Food Truck in Orlando by Orlando Magazine, two awards for Best Entree, two consecutive years nominated as finalist in the Best of Orlando by Orlando Weekly, and they were recently featured in Bite Magazine. Yojan and Lisa continue to create and redefine what Cuban food means to them, but they never steer away from the traditions that bring people together, namely, a love of good food. It is this notion that is at the heart of what they do. Their passion for quality food drives them to create new and exciting dishes that represent not only them as individuals but their Cuban culture as a whole.

109 Burger Joint, Luis Blanco
Executive Chef Luis Blanco brings about two decades of culinary experience to the table. Traditionally trained in Italian cuisine he does not lack imagination or talent for burgers and American food that makes up the menu at 109 Burger Joint. Chef works with pride and love for his craft.

Sam Jones BBQ, Sam Jones

Owner/Pitmaster, Sam Jones BBQ
Author, Whole Hog BBQ

Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947 with a very humble beginning. Since then, they have always stayed true to what has made them what they are—a standard bearer for wood-cooked eastern NC style barbecue.

Skylight Inn, as well as Sam, have been mentioned among the greats when it comes to legendary barbecue joints and pitmasters in many publications and several TV shows. In 2012, Sam was named as one of the “Top Ten Pitmasters in South” by Southern Living. In 2003, Skylight Inn was honored with a James Beard award for “Americas Classics.” 

In the fall of 2015, Sam opened Sam Jones BBQ in Winterville, NC—a new restaurant, but with all the indicators of traditional BBQ. With no freezers and a detached pit house turning out freshly smoked meats, the integrity of the eastern NC BBQ is surely safe here. 

Sam’s first cookbook, Whole Hog BBQ: The Gospel of Carolina Barbecue, was published on May 7, 2019 by Ten Speed Press. Now adding author to his titles, Sam is passionate about his craft and holds high standards for what traditional barbeque is. More importantly, Sam is known for being an honest, hard working guy who loves people, loves his hometown, and loves what he does.

Morimoto, Maraharu Morimoto

Chef Masaharu Morimoto — known to millions as the star of Iron Chef and Iron Chef America — has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television show, Iron Chef and also appears on Food Network’s Iron Chef America.

In 2001, Chef opened his first restaurant in Philadelphia, which was later followed by restaurants in New York, Napa, Boca Raton, Mumbai, Mexico City, Tokyo and Maui. Morimoto Asia Orlando at Disney Springs debuted in 2015; followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016; and Morimoto Asia Waikiki, Momosan Waikiki, Morimoto Dubai and Morimoto Doha in 2018. Chef opened Momosan Seattle in September 2019 and will open Morimoto Kyoto later this month, bringing his global restaurant count to 18. Chef will open his 19th restaurant, Momosan Brooklyn, in 2020.

His first cookbook, Morimoto: The New Art of Japanese Cooking won two IACP awards and was nominated for a James Beard Foundation Award. His second cookbook, Mastering The Art of Japanese Cooking introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto also has a variety of signature products including Miyabi Morimoto Edition knives, Morimoto instant ramen and miso soup options, a line of beer collaborating with Rogue, signature Morimoto wine by Mondavi and two lines of premium sake from Japan.

Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com.

PINCHO, Adrian Sanchez

Adrian Sanchez is an award-winning chef, inspired by his Cuban roots, and the different cultures that influence South Florida’s culinary scene.

Adrian joined PINCHO in 2012, immediately shaping the brand’s menu. His creative dishes, specifically his monthly specials, led to his promotion as Culinary Director, and soon thereafter deemed an Honorary Co-Founder. PINCHO won the coveted People’s Choice Award at the 2015 and 2019 SOBEWFF Burger Bash under his direction.

Today he continues to push the envelope, working on the next evolution of PINCHO’s menu.

Kush, Juan Borjas

Juan Borjas is currently the Executive Chef at The Spillover in Coconut Grove, Florida, a part of the Kush Hospitality Group. In the mid 2000’s, he began his culinary journey at Hillstone in Coral Gables, Florida, where he met our owner, Matt Kuscher. In 2009, to further his culinary skills, Juan moved to NYC in order to study at The French Culinary Institute (currently known as The International Culinary Center) and worked at the legendary Le Cirque and Stanton Social, which is part of the well known Tao Group. He moved on to became the Executive Chef for Beauty & Essex and for 3 years, had the privilege of cooking at the White House for President Obama. Juan has appeared on the television show Chopped and has several recipes in the published book by Chris Santos, Share: Delicious & Surprising Recipes to Pass Around Your Table. Now full circle, Juan and Matt are partnered again to bring you some of Miami’s hottest dishes in town!

Tucker Duke’s Lunchbox, Brian Cartenuto

Florida native, Brian Cartenuto, owner and creator of Tucker Duke’s Lunchbox in Deerfield Beach & Boca Raton, FL; Tucker Duke’s Street Food Division, Brian splits his time on two coast as he is also the Executive Chef of While We Were Young Kitchen & Cocktails in New York City. His philosophy on food is one of refined simplicity. Use local, seasonal and sustainable ingredients as often as possible to create unexpected twists on comfort foods. Chef Brian believes that food has the power to create and invoke memories and that is precisely what he has set out to do.

Along with the arsenal of successful restaurants Brian currently operates, he also has a rather impressive culinary resume ranging from his schooling at Johnson & Wales University to a number of top tier Executive Chef Positions at restaurants such as Anthony Bourdain’s Brasserie Les Halles, NYC & Miami, FL and Dean & Deluca in Washington D.C. as well as Cantinetta & Queen City Grill in Seattle, WA. Brian is a Florida favorite, winning a number of awards across the state for his craft burgers at Tucker Duke’s Lunchbox. He has also appeared on Food Network’s Cutthroat Kitchen not once, but twice. He was a season 1 winner and was invited back to participate in another battle of wits in March 2014 with other previous winners, where he again prevailed. Most recently he appear on Beat Bobby Flay, Season 5, Stars & Stripes.
With Tucker Duke’s Lunchbox locations a food truck thriving, and While We Were Young in NYC always busy, his sites are set on opening more locations along the eastern seaboard –it appears the possibilities are endless for Brian Cartenuto.

Fooq’s, David Foulquier

Hailing from Manhattan’s Upper East Side, David Foulquier is a Miami-based restaurateur entering his third year running Fooq’s, an eclectic eatery that has made its mark in Downtown Miami’s burgeoning Arts & Entertainment district. An innate gourmande of Persian-French heritage, Foulquier introduced his whimsical restaurant venture in 2015, filling a much-needed void in the Magic City, with a foodie-haven of globally-inspired ‘Feel Good Food.’

An FIU Chaplin School of Hospitality Alum, Foulquier has held positions in acclaimed fine-dining restaurants, with stints at Michelin-star restaurants, including Manhattan fine-dining staple Daniel and culinary education center, Restaurate Hoffman in Barcelona. Foulquier went on to complete a course as a certified Sushi Chef from the Tokyo Sushi Academy, a venture that eventually led to his second concept Sushi Noz (coming winter 2018).

World travels, a passion for hospitality, and innate charm inspire Foulquier’s vibe-driven concept, offering exotic fare offered in a cozy atmosphere. The Persian/Mediterranean cuisine at Fooq’s continues to evolve, showcasing some of Foulquier’s family recipes, and elevating them using the best local product available. A well curated small production wine/Champagne list, show Foulquier’s skill as a Sommelier. Fooq’s continues to take on community initiatives, such as SOBE Food & Wine Fest and Taste of the Nation, putting Downtown Miami on the map.

A Forbe’s 30 under 30 recipient, and recent semifinalist of Zagat’s National 30 under 30 awards, Foulquier’s 2nd venture Sushi Noz on NYC’s Upper East Side will open this winter. Foulquier’s latest venture Sushi Noz brings an 8 seat Edomae Style Omakase experience, in a room designed by one of Japan’s most revered Carpentry Firms Sankakuya, known for their work crafting Unesco World Heritage Sights, as well as 12 Michelin Starred restaurants in Japan.

With 2 restaurants at 28 years old, Foulquier’s eclectic portfolio will continue to grow, with several new entrepreneurial projects in the works.

Butter, Alex Guarnaschelli
Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she was rapidly promoted to sous chef. After great success in France, she returned stateside joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was given the opportunity to expand her repertoire and become the executive chef at Butter, where she has since created her own eclectic American and green-market inspired menu. Guarnaschelli is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earing the coveted title of Iron Chef. She has also been featured as a guest co-host on Beat Bobby Flay. Guarnaschelli is also the author of the cookbooks Old-School Comfort Food: The Way I Learned to Cook (2013) and The Home Cook: Recipes to Know by Heart (2017).

Airport Cafe, Reuben Ruiz

My passion for food and the kitchen alike started when I was younger watching my Abuela cook for the family, she had such an embrace for all things culinary that her love for food was almost Magnetic.

I began cooking chicken breast to order at my fathers restaurants when I was ten years young, from cleaning, taking orders and helping the line cooks out my hunger to learn more only escalated.

From there I began working along side my folks, Shortys bbq restaurant and I had my own catering business named “All Events Catering” which kept me pretty busy.

I decided that food was my calling and was accepted to Johnson & Wales University for its culinary arts program where I received a bachelors in Food Service Management to only better myself in the business perspective as well.

From Culinary school I began working with so many great Chefs at the Loews Hotel Miami Beach were I was nicknamed “Fire extinguisher” because I was that Guy who any of the many kitchens would call upon to get them out of the weeds, I was also the demo guys for all things ceviches and guacamoles every Saturday poolside with any guest who would walk by.

My time at the Loews allowed me to participate several years in the South Beach Wine and food festival preparing recipes for big name chefs and now I am participating myself with my own restaurant which is a complete turn around and a goal/dream accomplished.

I have now been the proud owner of Airport Cafe in Miami springs since 2008. We have been turning out so many different daily specials that keep the customers coming back for more out of pure inquisitiveness to see what I come up with next.

Food is my passion before anything else. It comforts you when you’re sad, in times of celebration we eat and food evokes memories/emotions within a single bite. What else has the power that Food has?

ACCOMPLISHMENTS:

Food Network star season 10 – 6 episodes
Won Fan Favorite

Star Salvation on foodnetwork.com

Grand Tasting winner South Beach Wine and Food festival for the area of South Miami

Deemed a Top Hidden Gem in Miami by eater.com

Deemed top 31 Burgers in Miami by Miami herald

Featured on Foodbeast, Delish and Eater

Several articles pertaining to Airport Cafe by the herald, Miami new times and local media.

Weston’s Kewpee Burger, Autumn Weston

Since 1923 Kewpees has been serving the Lansing area with the best burgers focusing on the specialty of the Olive burger. It began with starting the day with 50 pounds of fresh ground beef on the flat top and crumbling it up and serving it on fresh steamed buns. The works meant mustard, onion and pickle. It wasn’t until 1925 that the olive burger was made up. Everyone fell in love with it and we have been making them up ever since. It’s a staple here in town. Our customers are more like family. We have had the pleasure to share generations of families through out the years. This is where people’s grandparents met

Cafe72, Frankie Zerquera

Chef Frankie Zerquera, all the way live from the 305, bringing you not just a meal but an experience. Specializing in Cubanish cuisine, he offers classic dishes reinvented and restyled in Spanglish, drawing inspiration from the sights, sounds, and smells of the streets of Miami and his grandparents’ kitchens. Best known as chef and co-owner of Boss Burger n Brew and Cafe72, co-host of LAJamatv and now executive chef for La Mesa Miami, his creations have been recognized by Burger Beast, SOBE Wine and Food Festival, Travel Channel’s Food Paradise, Miami New Times and every local food blogger you can think of. Chef Frankie’s chicken tenders received first place for the best chicken tenders in South Florida. When he’s not cooking up the hottest dishes across Miami, he’s at home throwing it down in the kitchen for his wife and two kids.

Rev Run

Joseph “Rev Run” Simmons Is one of the most iconic figures in music. The front man of the seminal hip-hop group RUN DMC, Rev Run has sold tens of millions of records around the world and Is widely credited for ushering rap music into mainstream culture.

RUN DMC was named the greatest hip-hop group of all time by both MTV and VH1. Describing his considerable Impact, Rolling Stone writes, “[Rev Run] took hardcore hip-hop from an underground street sensation to a pop-culture phenomenon … In the process, [Rev Run] helped change the course of popular music, paving the way for rap’s second generation.” In 2009, RUN DMC was inducted into the Rock & Roll Hall of Fame, and in 2015 became the first rap act to earn a Grammy Lifetime Achievement Award.

Rev Run remains a dynamic figure in entertainment and health today, now with a focus on one of his top priorities -family.

Watching his father live with type 2 diabetes and in his own role as a grandfather, father, and husband, Rev Run places a strong emphasis on promoting health for himself and his family. Knowing he’s at risk for the disease, Rev Run has been committed to working with Novo Nordisk since 2012 on the Ask.Screen.Know.® campaign, where he works to inspire Americans to learn their type 2 diabetes risk factors and talk to their doctor about getting screened.

Rev Run’s imprint on the entertainment Industry also continues to grow. His hit MTV show, Run’s House, aired for six seasons and became one of the most widely viewed shows on cable television. Starring alongside his wife Justine and their six children, Rev Run became America’s favorite father and a paradigm of family values, humor, and spirituality. Run’s House set the groundwork for Rev Run’s first two books, Take Back Your Family: A Challenge to America’s Parents and Words of Wisdom: Dally Affirmations of Faith from Run’s House to Yours, both published in 2008. His third book, Manology, co­authored with Tyrese, was released in February 2012.

Recently, Rev Run, Justine, and their family made a return to television with several hit shows, including Rev Run’s Renovation (on HGTV and the DIY Network), Rev Run’s Sunday Suppers (on the Cooking Channel), and Rev Runs Around the World (on the Travel Channel). Rev Run also stars on a relationship-focused show, It’s Not You, It’s Men, with Tyrese (on OWN).

Rev Run Is also a highly sought-after deejay and public speaker, relaying his positive message of family, faith, and health through live speaking engagements and his social media handles (@RevRunWlsdom with 4.4 million Twitter followers and his Rev Run Facebook page with more than 2.2 million likes).