Press Inquiries
Media resources, press kit, and contact information for 322 BBQ restaurants.
Media Contact
Primary Contact
Response Time
We typically respond to media inquiries within 24-48 hours during business hours.
For urgent requests, please call our Wilmington location directly.
Quick Facts
Founded
Mullica Hill: 2016
Wilmington: 2023
Weekly Production
1,000+ lbs of oak-smoked brisket
Specialty
All-scratch BBQ & Hill Donut Co. brioche
Awards
First Place Philly Burger Brawl
Features
Philadelphia Magazine, South Jersey Magazine
Community
Wings of Steel youth hockey support, local community engagement
Media Kit
High-Resolution Photos
Chef David Headshots
Professional portraits in kitchen setting
Food Photography
Brisket, burgers, sides, and signature dishes
Restaurant Interiors
Both Wilmington and Mullica Hill locations
Brand Assets
322 BBQ Logos
Vector files, PNG, and color variations
Chef Biography
Short and long-form versions
Menu PDFs
Current menus for both locations
Chef Biography
High-resolution photos available in media kit
Chef David Michael Wiederholt
High-resolution photos available in media kit
Short Bio:
Chef David Michael Wiederholt is a Culinary Institute of America-trained pitmaster, restaurateur, and the driving force behind 322 BBQ and Hill Donut Co. His chef-led, team-first approach fuels two locations known for award-winning brisket—over 1,000 pounds oak-smoked weekly—alongside scratch-made sides and signature brioche donut rolls.
Background:
Culinary Institute of America ('97)
Union Square Café (NYC) · Buddakan · The Capital Grille · The Oceanaire Seafood Room
Awards & Recognition:
🏆 First Place – Philly Burger Brawl
🏅 Best of Philly – Philadelphia Magazine
📣 Featured – South Jersey Magazine
Community Involvement:
Chef David has guest-taught at the New York Restaurant School and Walnut Hill College. He remains active in local community sponsorships and proudly supports the Wings of Steel youth sled hockey team.
Suggested Interview Topics
BBQ & Culinary
- • Oak-smoking techniques and 16-hour brisket process
- • From scratch philosophy in fast-casual dining
- • Hill Donut Co. brioche and sweet-savory mashups
- • Local sourcing and farm partnerships
- • Competition BBQ vs. restaurant BBQ
Business & Community
- • Multi-location restaurant management
- • Mentoring young chefs and culinary education
- • Community involvement and charity work
- • Delaware vs. New Jersey market differences
- • Post-pandemic restaurant industry insights
Recent Coverage
Philadelphia Magazine
"Best of Philly" BBQ Feature
Published: 2023
South Jersey Magazine
Best BBQ in South Jersey Profile
Published: 2023
Delaware Live
Local Business Spotlight
Published: 2022
Ready to Feature 322 BBQ?
We're always happy to work with media partners. Contact us for interviews, tastings, or any additional materials you might need.