Chef Terry Matthews.Known to friends as "The BBQ Daddy."
Chef Terry Matthews — known as The BBQ Daddy — is the founder and executive chef of Qfire Catering, a 100% dedicated full-service catering company founded in 2012 serving Phoenix Metro, Arizona and San Diego County, California. He is a Food Network Cutthroat Kitchen champion, Camp Cutthroat winner, and featured pitmaster on BBQ Brawl with Bobby Flay.
Terry Matthews has been bringing the fire since 2001 — more than 13 years behind live flame and over 2,500 events served. He built Qfire Catering on a simple belief: a great meal is the centerpiece of every memorable night, and the people behind it should make it look effortless.
His career has run from quiet private chef dinners to the brightest television kitchens in the country:
- Winner — Cutthroat Kitchen (Food Network)
- Winner — Camp Cutthroat (Food Network)
- BBQ Brawl Season 2 — featured pitmaster (Food Network)
- Cooked with Bobby Flay in his kitchen
- International Chef Competition host & judge
- Catering Coach & Mentor to caterers nationwide
Friends, family and clients know him as "The BBQ Daddy" — a nickname earned one perfect brisket at a time. But the company he built is Qfire: a full-service catering operation that brings wood-fired flavor and Steakhouse Experience polish to weddings, corporate events and private parties across Phoenix Metro and San Diego County.
The result speaks for itself — a 4.9-star rating across Google, Yelp, WeddingWire and The Knot, and a roster of repeat clients who only have to hire one caterer ever again.
A look at Chef Terry in his element.
Everything worth knowing, for every client we work with.
Qfire Catering is led by Chef Terry Matthews — known to fans as The BBQ Daddy — a Food Network chef with 13+ years of professional kitchen experience and over 2,000 catered events. Every Qfire menu is personally designed by Chef Terry, and he's on-site for most signature events across Phoenix Metro and San Diego County.
The brand was built around a simple refusal: never serve mediocre food, never treat a wedding like an assembly line, never let a private event feel transactional. That standard is what got us on television, what got us into premium venues' approved-vendor lists, and what keeps couples and corporate clients coming back.
Your proposal, line by line.
No hidden fees, no surprise gratuities, no upsells the day of. Every Qfire proposal is itemized so you know exactly what your investment buys.
- Food Network appearances on BBQ Brawl, Camp Cutthroat, Cutthroat Kitchen
- 13+ years of professional kitchen experience
- 2,500+ catered events executed
- ServSafe-certified leadership
- Two-region operation: Phoenix Metro + San Diego County
- Full-service wedding, corporate, and private party catering
- Live-fire wood-fired and steakhouse-grade menus
- Personally chef-designed menus on every event
- Licensed, insured, approved at most premium venues
- Five-star reviews across Google, The Knot, and Yelp
What experienced hosts get right.
After 2,500+ events, these are the calls that consistently separate an unforgettable evening from a stressful one.
Talk to the chef early
On a Qfire event, the menu conversation starts with Chef Terry — not a sales rep. The earlier you talk, the better the menu lands.
Lean into our specialties
Live-fire steakhouse, wood-fired BBQ, and chef-attended luxury private dinners are what we're built for. Lean in.
Use our two-region reach
If you have events in both Phoenix and San Diego, one vendor relationship covers both calendars.
From first inquiry to final plate.
A simple, transparent path designed to remove guesswork. Most clients book in under 10 days.
- 1
Inquiry
Tell us about your event — type, date, venue, headcount.
- 2
Discovery call with Chef Terry
A real conversation about what you want and how we'd build it.
- 3
Custom proposal
Itemized, transparent, and tailored to your event — not a template.
- 4
Reserve, refine, execute
Hold the date, refine the menu over the following weeks, and let us run the night.
Before, during, and after your event.
- →Direct access to Chef Terry on most inquiries
- →Tasting available for qualified events
- →Itemized proposal with no hidden fees
- →Clear timeline and onboarding process
- →Chef-led kitchen on-site
- →Polished, uniformed service
- →Restaurant-grade plating
- →Calm execution at any scale
- →Full cleanup and breakdown
- →Follow-up email for feedback
- →Standing relationships with returning clients
- →Repeat-event discounts for recurring corporate work
What actually makes us different.
A short list of things our clients tell us they couldn't find anywhere else.
Television-tested standards
BBQ Brawl, Camp Cutthroat, Cutthroat Kitchen. The pressure of competition cooking trained the standards we run every event by.
Two-region operation, one team
Phoenix Metro and San Diego County both fully staffed — same chef, same menus, same standards.
Personally chef-designed menus
Every menu is built by Chef Terry personally. No template menus, no junior coordinators designing your wedding food.
Backyard luxury, executed
The energy of a backyard cookout with the polish of a five-star restaurant. That balance is hard to find anywhere else.
The reassurance most caterers won't put in writing.
Itemized, all-in pricing
Every proposal lists food, service, rentals, travel, and gratuity separately. No surprise fees. No day-of upsells. The number you sign is the number you pay.
Licensed, insured, food-safe
Fully licensed and insured with ServSafe-certified leadership. Most premium venues already have us on their approved-vendor list.
Date held with a fair deposit
Your date is reserved with a transparent date-charge applied directly to your final invoice — not a sunk fee.
Menu stays flexible until 15 days out
Refine your menu, swap proteins, and adjust guest count as your plans evolve. The contract holds the date, not the menu.
Chef Terry personally designs every menu
You aren't handed off to a junior coordinator. The chef who appears on Food Network reads your inquiry and builds your proposal.
On-time setup, every event
We arrive early, set with calm precision, and finish service on schedule. Our reviews on Google and The Knot reflect it.
A deeper knowledge base.
The questions thoughtful clients ask once they're seriously considering booking.
What is Chef Terry's training and background?
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Twenty-five years of professional kitchen experience across catering, restaurants, and live-fire competition. ServSafe-certified, classically trained in technique, self-taught in barbecue craft, and refined under tournament pressure.
What Food Network shows has Chef Terry appeared on?
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BBQ Brawl with Bobby Flay, Camp Cutthroat, and Cutthroat Kitchen — multiple appearances spanning competition cooking and high-pressure live service.
How involved is Chef Terry in each event?
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Personally. Every menu is built by Chef Terry. He's on-site for most weddings and signature events. When he can't be, his senior sous chef — trained personally by Terry — leads service.
How did The BBQ Daddy brand begin?
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From a backyard smoker, a tight-knit family, and a refusal to serve mediocre food. The brand grew through word-of-mouth and television exposure into a full-service luxury catering company across two states.
Hire the chef behind the camera.
Tell us about your event. Chef Terry's team will be in touch within 4 hours.