Ryan Mitchell, Ed's only son, serves as the business and technological brain behind his father's brand. As you might expect, from a very young age, Ryan began working in the Mitchell family restaurant. Long before the Pitmaster fame Ryan could be found by the side of his grandparents, Willie and Doretha Mitchell, day in and day out helping out in the small corner store off 301 HWY in Wilson. Although BBQ was the only way of life he knew, Ryan pictured a different path for this career: "Growing up, l rebelled against all of it because it was such hard work, it was a chore.

Even though we owned the business, the social and racial elements were so hard for me to understand at that age. But working was what my family used to keep me out of trouble. How I legally earned my sneaker and lunch money. Looking back it taught me so much responsibility and probably saved my life". After high school, Ryan charted his own course and attended East Carolina University to pursue his dreams of playing college football and earning a degree in Economics. He spent eight years working in commercial, and investment banking for some of the nation's largest firms before he re-evaluated his professional life. After going through a major market crash and brutal lay-offs, Ryan felt it was time to leave his sixty hour a week desk job, return to his roots and pursue his passion. As the keeper of the family legacy, Ryan is quick to roll up his sleeves and cook with his Dad but spends the majority of his time managing the business-side of the Ed Mitchell brand. The dynamic duo that makes up this father and son team are always at the heart of everything he and his dad do. Ryan credits his father, grandfather, and two uncles Aubrey and Stevie Mitchell for giving him the skills to lead the next generation of BBQ enthusiasts.