Former Volunteer Football Star Cooper Mays Ditches the Gridiron, Lights Up the Knoxville Barbecue Scene with New Restaurant “Smoked & Strived”
Knoxville, TN – A seismic shift has reverberated through the heart of Volunteer Nation, as star Tennessee Volunteers center Cooper Mays has announced a surprising career pivot: trading his football helmet for a chef’s hat and launching his own barbecue restaurant in Knoxville. The former All-SEC standout, known for his tenacity on the field, is now ready to unleash a whole new kind of fire in the culinary arena.
The announcement, made via a heartfelt video message posted on social media, quickly garnered attention, prompting speculation and excitement among fans and the broader community. “Smoked & Strived,” Mays’s new venture, is set to open its doors in the revitalized South Knoxville district, promising a unique blend of home-style barbecue and a palpable energy reminiscent of the electrifying atmosphere of Neyland Stadium.
Mays, who graduated from the University of Tennessee in 2023, speaks with a passion that goes beyond the typical restaurant opening. “This isn’t just about food,” he explains in the video. “It’s about bringing people together, about the camaraderie and the stories that are shared over a plate of ribs. I want ‘Smoked & Strived’ to be more than just a restaurant; I want it to be a community hub.”
The restaurant, located in a historic building renovated by Mays and his business partners, features an open kitchen design, inviting patrons to witness the meticulous preparation of their meals. The décor is intentionally rustic yet modern, with exposed brick walls, repurposed wooden tables, and warm lighting that sets a welcoming mood. The space is designed to evoke a sense of nostalgia and comfort, reflecting the spirit of the city and the spirit of the man behind the barbecue.
The menu, meticulously crafted by Mays and his team of experienced chefs, showcases a diverse selection of traditional barbecue classics. From tender smoked brisket, fall-off-the-bone ribs, and juicy pulled pork, to creative sides like collard greens, mac and cheese, and hand-cut fries, “Smoked & Strived” promises a delectable experience that caters to both barbecue aficionados and newcomers.
However, it’s not just the food that sets “Smoked & Strived” apart. Mays has incorporated several elements that reflect his football background into the restaurant’s ethos. He’s emphasizing teamwork and collaboration, both in the kitchen and in the dining room, ensuring a seamless customer experience.
“We have an amazing team of chefs and staff, all committed to excellence,” says Mays. “Our goal is to create a fast-paced environment that is both efficient and hospitable. We’re striving to uphold the same level of determination and teamwork that I learned playing football.”
The restaurant is also incorporating a unique loyalty program inspired by the Tennessee Volunteers’ fan base. Customers can earn points for each visit, redeeming them for exclusive discounts and special offers. “We want to foster a loyal following, building a community that connects with ‘Smoked & Strived’ on an emotional level. It’s the kind of strong bond that’s palpable on game days,” he adds.
Local suppliers are a cornerstone of the operation, ensuring the highest quality ingredients and supporting the vibrant Knoxville culinary scene. From locally sourced meats to fresh vegetables, Mays aims to give back to the city that fostered his growth both on and off the field.
Beyond the food, “Smoked & Strived” is committed to giving back to the community. The restaurant plans to partner with local charities and non-profit organizations, hosting events and fundraising initiatives to support causes close to the heart of the community. “Giving back is deeply important to me,” Mays says, “and this will help make ‘Smoked & Strived’ an even bigger part of the Knoxville family.”
While the transition from football to fine dining might seem drastic, Mays’s dedication to detail, his commitment to teamwork, and his passion for building relationships are evident in every aspect of “Smoked & Strived.” The restaurant is already generating significant buzz, with eager anticipation growing among locals and visitors alike.
The future of “Smoked & Strived” is filled with the same promise of excellence and unwavering determination that defined Mays’s career on the gridiron. His transition from the field to the kitchen is not just a career change; it’s a testament to his resilience, his ambition, and his unwavering commitment to excellence, a commitment that is now being extended to the culinary world, with hopes of crafting a new legacy in the heart of Knoxville.
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