If you ask him how old he is, Chef Carlos will tell you that he is a mere six years old, insisting that he was “born again” in barbecue. Before his rebirth in BBQ, he was adrift and an addict. The Provence- born Carlos took a trip to Canada, where he found purpose and direction. From that point forward, Carlos’ vocation as a chef was redefined. His innate, elemental culinary genius began to light the way. Originally influenced by American pitmasters such as Diva Q and Matt Pittman, Carlos has evolved into a true originator, insisting on innocence, risk, inventiveness, and essence. From his kitchen in the south of France, the self-proclaimed “culinary anthropologist” serves up the spirit of barbecue and meals imbued with a simple wisdom that can only be the result of the old soul behind them.

What does cooking mean to you?

It’s like magic. I will always remember the smell of spices coming from my Mom’s kitchen: curry, cumin, and herbs de Provence. I think the most important role in magic is to transform something simple into something exceptional, to make us dream of fantastic things. Illusion is all about this one idea. To be able to maintain a childlike look in the world is one of the most beautiful gifts. To be filled with wonder for everything. The scents, the tastes, and the colors. This makes life great and beautiful, even though it is simple. For me, that is what cooking is.

Do you have a mission?

Sharing love. No matter what your skin color or religion, everyone shares a memory of being around a fire, about to partake in a fantastic meal. To make my feasts, I have this visceral need to go into a deep trance to offer my clients the best of myself. It’s always the same ritual. I self-isolate, close my eyes, and listen to music while breathing deeply—I talk to the spirits and the forces of nature around me. I know that sounds crazy, and people who have seen me in this state would probably agree, but it helps me feel connected to something bigger than myself. So, I would say that my mission is to create unforgettable memories, and share an intense moment.

When did you discover American BBQ? What is its influence on your cooking?

First, I had to discover myself. I grew up without a dad. I am a former addict and alcoholic. Several years ago, I was literally headed straight into the wall when, by chance, I ended up in Canada. That is where Carlos was born. And I bet if you went there, you would get a strong whiff of the ghosts of my past. I can’t explain what happened to me there, but I left behind a big part of my old self. I remember that I cried all the tears I had within me. Nature surrounded me and spoke to me. It’s how I reconnected with real life again. I found a job and started learning the basics of smoking meat, and there is no way that happened by accident! Barbeque became my guiding star; it has been six years since I found it. I needed something brutal and intense! So here we go, six years have passed where not a drop of alcohol has touched my lips, let alone drugs. If you ask me how old I am, I will tell you six years old because that is how long ago Carlos was born.

Tell us about your personal style. What is your inspiration?

I was originally inspired by American chefs like Diva Q and Matt Pitman until one day, I understood that I had created my own barbecue style. Why choose only one style? When each school has unique qualities and specialties, to choose one way is to deny others that could be interesting. I mixed my technique based on French gastronomy with the culture of American barbecue in all of its diversity. Create your style, respect your professors, and push your passion the farthest you can.

Why do you love barbecue? What sets it apart from other forms of cuisine?

It comes from the first moment that man created fire! But it hasn’t stopped evolving, the use of fire. Everything began with it! Humans have always loved passing time with people they love while grilling anything they can get their hands on! Barbecue brings us together. It’s the mothership of cuisine. Learn how to cook with nature, with fire, and then I will call you “chef.” We have strayed too far. It’s time to get back to the essence of it all.

You aren’t a typical chef. How do you bring your personality into your foodand the types of food that you love to cook?

Typical? Ha, why be typical? When people remember me, should they put on my tombstone, “Carlos Was a Pretty Typical Guy,” or “Carlos, Lord of the Feast, Culinary Explorer”? I prefer the second. I don’t see myself as a chef but as a culinary anthropologist.

How are your personality and your American style of BBQ received in France? Are people confused? Do they like it?

I think that people love a good story. Cooking is one thing, but being able to explain each dish that is served to a client is another. I do not want a single false note at my table. Everything has to be perfect, from the appetizers to the dessert, including the ambience.

What would you like for people to know about who you are and your message? Tell us about the real Carlos:

Carlos is a dreamer, and no dream is too big. I was always different, the kind of student who everyone liked because he was in his own universe. I was never really worried about what other people thought. I didn’t have the chance to travel to the States, so I created my own American dream here. To become king of the barbecue in a country where normally that means grilling spicy sausages in a hole in the garden.

What are your ultimate dreams for your career? What would you love to do?

My dream is already here and present in everything that I have done since following my guiding star. If you had asked me that question three years ago, I would have described exactly what I am doing today. Seriously, what more do I need? Thanks to Traeger, I live off my passion, I am loved and respected for what I do. Isn’t that the dream of a lifetime?

Do you have any advice, wisdom, or a personal philosophy that you would like to share to end this interview?

“Que de l’amour” … believe in magic and your dreams! Even the craziest one! Don’t ever give up. By reaching for the stars, you will end up reaching them. I have managed to attract the interest of my idols by creating my own United States in my little kitchen in the South of France.