10 years ago Harvey's Smokehouse BBQ opened its TakeOut/Catering BBQ restaurant, in Cutler Bay, Florida, with the thought, “start small think big. Let’s see if the community welcomes us.” Well, the community did, and while, for now, the restaurant has closed its doors, Harvey's BBQ Kitchen, is the next phase of the new chapter; continuing to offer quality "Q" ~ fall off the bone Ribs, tender Pulled Pork, smoked moist/lean Brisket and juicy Chicken.  
Run by the Alexander family, Chef Harvey runs the operation and kitchen, while his wife Natalie oversees the business function, with direct focus on catering sales and new business development and expansion.
I am competitive, committed and always strive to deliver exceptional results as a Chef. My success is driven by my unwavering commitment to produce innovative and creative menus that capture the attention of all clientele. 
As an African American and the first person in his family to graduate from college, Harvey took a passion to Culinary Arts. Through his education, earning a culinary degree from Florida Culinary Institute, and 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/ 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; take the knowledge gained through his career and studies, and own and operate his own business. Smoking BBQ, as Harvey explains, "is a fit and an obbessive passion."
Harvey has been a chef for over 30 years and brings a culinary skill set and creativity to menu design with 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, St. Louis, 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.
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