About Us

Three Little Pigs didn’t start in a commercial kitchen—it started in our home—with a 2,000-mile memory of the legendary smokehouses on the South Side of Chicago. 

We grew up on the ritual of the "low-and-slow" burn, where the wood, the fire, and the clock do all the heavy lifting.

When we made the move to California, we realized there was a bridge missing between the authentic soul of Chicago barbecue and our new home here in the Tri-Valley. We decided to build that bridge ourselves - we launched Three Little Pigs to serve as an "open table" for our community.

Our mission is simple: we honor the heritage of the craft. We don’t take shortcuts, we don’t rush the smoke, and we don’t compromise on the "handshake standard" of quality. Whether it’s the specific "snap" of our hot links or the patience required for our signature rib tips, every plate we serve is a tribute to where we came from and a gift to the community where we are raising our family.

We’re more than a food stall; we’re a family on a journey. We invite you to pull up a chair at the Dublin Night Market, grab a paper plate, and experience a true taste of Chicago, right here in California.

Tasia & Courtney Chatman 

Founders, Three Little Pigs