San Antonio’s Laura Loomis Returns to Two Bros. BBQ Market as Head Pitmaster | Eater Austin

"After roughly a five-year hiatus, trailblazing pitmaster Laura Loomis has returned as head pitmaster to the spot where her career began. Jason Dady, co-founder of Jason Dady Restaurant Group, called the moment “special,” adding, “She’s bringing a fresh energy and a level of innovation that will continue to elevate the experience we offer,” and saying he’s excited to see how her passion and expertise will push the restaurant to new heights. Loomis first became infatuated with barbecue while working as a cashier there in 2016, scouring the internet and online barbecue forums, books, and videos for tricks of the trade while practicing on her own; she later moved from server to a part-time pit hand, and a year and a half later took over as head pitmaster. She implemented workflow improvements — notably creating a more streamlined process that used coolers to rest briskets efficiently — which drew attention from publications including Texas Monthly and Southern Living; in 2017 Eater named Loomis a Young Gun, recognizing “best and the brightest new restaurant industry talent.” Loomis left in 2019 to explore other cuisines but says she missed making barbecue: “It’s something I can’t put into words,” she says, and on returning (as of mid-January) feels at home and connected to the staff: “It drew me back in,” she says. “I missed it. I love barbecue, but I also just love this restaurant and this place.” She also highlights broader changes in the scene: “There are a lot more women than there were five years ago, and it’s not something people look at with scorn anymore,” and cites women-owned operations she follows as examples of the shift. Personally, Loomis frames the return as a milestone: “I’m about to be two years sober next month, and that’s been incredibly life-changing for me,” she says. “I feel like I’m on my A-game, and I’m the best version of myself.” She adds that her sobriety will improve her leadership: “I just want to come and really brighten up the barbecue world,” she says. Looking ahead, she plans to reinstate and refine pre-pandemic routines, incorporate lessons learned during her time away (including attention to presentation), and introduce more specials with different meats, with the ultimate goal of making the restaurant a true Texas barbecue destination." - Brittany Britto Garley