About

HARVEY'S BBQ KITCHEN

The passion for culinary arts, a backyard grill, and a smoker, combined with the drive of entrepreneurial spirit, ultimately launched Harvey’s Smokehouse BBQ in 2009, a brick-and-mortar takeout restaurant in Cutler Bay, Florida, with the thought, “Start small think big. Let’s see if the community welcomes us.” For over a decade, the South Florida community has warmly welcomed Harvey’s BBQ and has been instrumental in its growth and expansion.

“As an entrepreneur, you are constantly assessing and reviewing your business and seeking greater opportunity.” After 10 years as a brick-and-mortar, Harvey’s BBQ had outgrown the original location, and a bigger location and market reach was necessary.

Harvey’s BBQ Kitchen was launched in 2019 as a virtual brand concept, also known as a ghost kitchen, operating from a warehouse kitchen in Kendall, Florida, centrally located to continue and expand delivery, catering, and curbside pickup from Cutler Bay to Coral Gables, South Miami and throughout Kendall.

Harvey’s BBQ is continuing to grow and is now in the e-commerce platform development phase to Cryovac and ship Harvey’s BBQ nationwide. Harvey has recently bottled Harvey’s Original BBQ Sauce and is in negotiations with retail grocers to shelve.

CHEF HARVEY ALEXANDER 

Chef Harvey Alexander is competitive, committed, and always strives to deliver exceptional results. His success is driven by an unwavering commitment to producing innovative and creative menus that capture the attention of all.

As an African American and the first person in his family to graduate from college, Harvey took a passion for culinary arts. Through his education, which includes earning a culinary degree from Florida Culinary Institute, and his work experience in the luxury hospitality and restaurant business, including AAA Four and Five Diamond resorts, including The Ritz-Carlton Hotel Company and Cheeca Lodge and Spa, and multiple on-site and off-site catering assignments for the most discerning, high-profile clients, he always wanted to be a business entrepreneur. Harvey’s career goal was logical: to take the knowledge gained through his career and studies and use it to own and operate his own business. Smoking BBQ, as Harvey explains, "is an obsessive passion."

Harvey has been a chef for over 30 years and brings a culinary skill set and creativity to menu design by smoking all meat, with flavorful and original dry and wet rub seasonings and BBQ sauces. His method for grilling and smoking "Q" is what he describes as “Progressive BBQ from all four traditional BBQ regions, Carolina, Kansas City, Memphis, and Texas, all while still offering authentic and classic Southern BBQ side accompaniments, with focus on re-shaping the image of BBQ from “pigs and picnic tables” to carving a new market BBQ niche ~ "BBQ as an art, a Craft.