i. Biography
Roy Jeffrey is executive chef of City Market in Lulling, a role that sits close to the bone of his own life story. Barbecue is his work, but it is also his landscape: he was born down the street, and he still lives in the same house, carrying his craft and his history in the same small orbit of place. There is a particular authority that comes from that kind of continuity, from growing up with the smell of smoke in the air and never really leaving it behind. Jeffrey’s connection to the pit began early, and not in the abstract. “I started at City Market in Luling when I was ten years old.”
At a Glance - Pitmaster — Luling City Market (Houston), 1981–1990. - Owner/pitmaster — R&G Bar-B-Que, 1990. - Specialty: barbecue.
In Their Words Jeffrey speaks with the plainness of someone who has spent a lifetime around the practical, exacting world of barbecue, where details matter and memory can be as important as technique. Even the simple matter of place carries weight; in his recollection, accuracy is part of the story, part of the record. That insistence on getting the details right feels fitting for a man whose life and work have been so tightly braided together. The restaurant, the pit, the street where he was born, the house where he still lives: each belongs to the same steady continuum. And at the center of it is the early start that set everything in motion. Long before executive titles and years listed on a résumé, there was the ten-year-old boy at City Market in Luling, beginning a relationship with barbecue that would shape the rest of his life. “I started at City Market in Luling when I was ten years old.”
Profile updated August 2026
FAQ
Asked of Roy
What is Roy Jeffrey's current role?
As of 2026, Roy Jeffrey is Executive Chef.
What is Roy Jeffrey known for?
Barbecue.
