Chef Wyatt Fields experienced a moment of thrill when renowned Texas barbecue critic Daniel Vaughn visited his restaurant, Breakwater Barbecue, in the Bay Area. The encounter not only affirmed Fieldsâ talents but also led to the restaurant's inclusion in Texas Monthly's list of the best barbecue outside Texas. This recognition propelled Breakwater into the national spotlight, leading to its recent move to a larger location with ocean views, marking a significant step in Fields' BBQ journey that began with a cooking class in Berkeley.
"Looking back, Fields, a surfer and former bartender whose path to barbecue began with a Berkeley cooking class, calls the experience a 'funny little thing.'"
"But Breakwater's inclusion in Texas Monthly's best barbecue outside Texas turned into a serious big thing that put his locally loved tender brisket and standout chili on the national map."
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