Chef

Charlie McKenna

Lillie’s Q, Chicago, and Destin, FL

Charlie McKenna has a pretty fancy pedigree for a guy who moonlights as a barbecue competitor: he’s the former sous-chef at Chicago stalwarts Tru and Avenues and he trained under Norman Van Aken. Now the chef and owner of Lillie’s Q, McKenna oversees both smoker and stove with aplomb, crafting elevated versions of classic Southern dishes.

Send an email to the James Beard Foundation to update your profile.

Featured Recipes

Cellophane Noodle Salad

"Cellophane noodles are bouncy and fun. They are made from powdered mung

More >

Leek and Potato Soup

This simple and satisfying soup can be put together in about the time it

More >

Pork and Shrimp Spring Rolls

Since this opulent outpost of the Philly favorite opened in NYC's chic

More >

Bucatini with Ramps and Pancetta

This easy pasta dish highlights ramps, one of the star ingredients of spring

More >

James Beard Foundation's Best of the Best

Recipe Collections

See All Recipes

Citrus Desserts

Winter citrus dessert recipes from the James Beard Foundation's recipe collection

See Recipes >

Oyster Recipes

Oyster recipes from the James Beard Foundation

See Recipes >

Fava Bean Recipes

See Recipes >

Recipes from The Best of the Best

The James Beard Foundation's Best of the Best

See Recipes >

Asparagus Recipes

Asparagus recipes from the James Beard Foundation

See Recipes >

Spring Lamb Recipes

Rick Bayless's recipe for Grilled Rack of Lamb with Honey–Pasilla Glaze, adapted by the James Beard Foundation

See Recipes >