By Dathan Kazsuk
In this new series, we will sit down with a standout Triangle chef for a quick-fire Q&A designed to give readers a taste of who they are—straight from the kitchen. Each chef answers seven exclusive questions for Midtown. But if they’re feeling bold (or as we like to say, a little frisky), they’ll take on a second round of questions just for 5 West. So if you love this chef—or just want to dig deeper into their culinary story—don’t miss their extended Q&A over on 5 West’s website.
This week, we kick off the series with a chef who embodies both precision and passion: Christopher Prieto, the owner and self-proclaimed Head Barbecue Nerd behind Prime Barbecue, Primo Latin Cuisine, and Prime STQ. For six years, he’s been serving up soulful Texas-born, Carolina-polished barbecue that blends tradition with intention. A champion pitmaster, author, teacher, judge, and lifelong student of smoke, Prieto has spent decades chasing what he calls barbecue excellence—and he’s convinced he’s finally found it.
Now let’s get into his Midtown-exclusive seven.
1. What ingredient are you obsessed with right now, and how are you using it on the menu?
Sofrito. We’re now using it as a binder on meats, in our sausage mix, and within our sauces.
2. What’s a food trend you wish Raleigh would embrace—and one you wish would disappear?
Embrace: Puerto Rican cooking.
Disappear: Cooking barbecue with gas.
3. What’s the biggest mistake home cooks make when trying to recreate restaurant-level dishes?
They ignore how important the quality of ingredients is—and they lack patience.
4. How has Raleigh’s dining scene changed since you first started cooking here?
Raleigh’s scene has become more diverse and intentional about crafting authentic flavors.
5. Which dish on your current menu best reflects your culinary philosophy?
Lechón (a whole hog) with red beans over rice.
6. What’s the biggest risk you’ve taken on a menu—and did it pay off?
Cooking a Puerto Rican eastern Carolina–style hog. It took time to catch on, but now it has slowly become a signature dish.
7. Which chef or restaurant—locally or nationally—inspires your work right now, and why?
Scott Crawford of Brodeto. This spot transports you, is extremely intentional, and ridiculously authentic. And Ashley Christensen, at Poole’s Diner. Since reopening, this place keeps giving me more while staying consistent. It’s authentically Southern yet innovative.
Prieto’s answers make one thing clear—he’s a chef who thinks far beyond the plate. His “big dream” isn’t another restaurant or a splashy TV moment, but a book rooted in hospitality, leadership, and faith—a project he hopes will reshape how people serve and support each other in the workplace.
His mission stays as straightforward as his barbecue: Make people feel cared for. “Barbecue obsessed, service driven, and community focused,” he says, and it shows in every smoky bite. And when it comes to the hard parts—the failures, the doubts, the long nights staring down a stubborn fire—Prieto keeps it honest. He admits he used to get in his own way, until he realized that falling forward isn’t falling at all. It’s momentum. It’s growth. It’s exactly how he built a barbecue life that blends craft and conviction.
Follow Chef Prieto
Instagram: @primebbq @primestq @primo_latincuisine @christopher_prieto
Facebook: Prime Barbecue, Pitmaster Christopher Prieto, Primo Latin Cuisine, Prime STQ
