Warehouse Barbecue Co. & Brewhouse In Ottumwa, Iowa: Meet The Chef

May 6

We sat down with Executive Chef Cody Cutler of Warehouse Barbecue Co. & Brewhouse in Ottumwa, Iowa. Warehouse Barbecue Co. & Brewhouse offers a unique blend of mouthwatering smoked meats and expertly crafted local brews. The inviting atmosphere and friendly staff enhance the experience, making it perfect for both casual gatherings and special occasions. With an extensive menu featuring slow-cooked ribs, brisket, and homemade sides, diners are sure to indulge in a feast that satisfies all cravings. Pair your meal with one of their signature beers for a complete culinary experience that showcases the best of Iowa's barbecue scene.

Tell us about what your morning routine looks like, and how you like to end your day?

Morning starts with pulling big meats, brisket and butts, off the pit and resting until service. Spot checking turkey and ribs, saucing and wrapping ribs and getting all of our homemade sides ready to go for the day’s service. We spend the end of the days trimming and prepping meats for next day’s service. A messy kitchen is the best way to end the day’s service, that’s a testament to keeping busy!

Do you have any awards or achievements you’d like to mention?

Our 1st year in business we were voted Best Pulled Pork in Iowa by the Iowa Pork Producers Association. We bottle our 3 house sauces; Real OG, Apple Habanero and Huck’s Heat (named after my son) and all 3 sauces have won a number of accolades. Huck’s Heat has won 1st Place in the 2022 & 2023 International Flavor Awards Mild BBQ Sauce Category, Real OG won 1st Place in the 2024 International Flavor Awards Gluten Free Category, Apple Habanero won 1st Place in the 2024 International Flavor Awards Fruit Sauce Category, Apple Habanero won 2nd Place in the 2025 American Royal Sauce Contest Vinegar Category. In 2023 we were featured on America’s Best Restaurants.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

There are certainly some pitmasters, creative minds & restauranteurs that have inspired me throughout our journey. Darren Warth, Robert Lerma and Mike and Amy Mills have all been very influential.

What do you typically cook at home?

Haha, I hate to admit this, but very little BBQ. My wife could go the rest of her life without eating meat. I enjoy making pasta for my wife and son. Cooking is just something we don’t do a lot of at home, we enjoy supporting the local economy and dining out, less dishes that way :)

What’s a food trend that you’re loving right now and why?

I’m not sure what I’d call it a trend but we like to shake things up seasonally. We try to come out with 6-8 “seasonal” menu items to compliment our every day barbecue menu. Spring time we try to incorporate more produce, color products to compliment our smoked meats. Fall and winter in the Midwest, we go full-on comfort food, food that will force a mid-day siesta. Our seasonal menus give our local guests something new to look forward to a few times a year and it also allows our culinary team to tap in to their creative side. I give all 30 staff members the chance to submit new menu items. It’s incredible how creative and diverse these submissions are.

What’s the strangest food combination you’ve ever tried? And, did you like it?

I don’t get the opportunity to travel a lot but when I do I’m one that researches every menu in a 30-mile radius of where I’m traveling to try and find something unique. It’s not strange today, but in 2019 I had a what I thought (keep in mind rural Iowa guy here) was an extremely unique dish called a Real Deal Holyfield, that was a breakfast barbecue dish. Mesquite smoked brisket, egg, fried potatoes, fresh guacamole and a homemade taqueria salsa, was the most memorable first bite of anything I’ve ever eaten. This place has since closed, which saddens me everyday as I went multiple times every time I went to Austin, Texas. Again, probably not overly unique in todays world, or maybe even ever, but to a small town Iowa guy, that was me coming out of my shell :)

What cocktail or beverage do you enjoy most?

My go-to beverage is fresh brewed iced tea or fountain Diet Coke. If it’s go time, give me an ice cold Miller Lite.

Have you ever cooked for a celebrity? Do you have a story to tell?

Whiskey Myers is an East Texas based rock n roll band that’s been featured on Yellowstone a handful of times. We’ve cooked for them a handful of times as they’ve toured through Iowa. Their tour manager is a big BBQ guy, being from Texas, he knows who to call.

What’s your Instagram so readers can follow you?

It’s @warehousebbq.

Why should readers visit Warehouse Barbecue Co. & Brewhouse In Ottumwa, Iowa?

We pride ourselves on fusing traditional bbq with new age bbq and old school customer service. I have a great staff that prioritizes not just the quality of the food, but the overall experience. We live in such a fast-paced, over informative world, our slogan is “leave the BS at the door.” Come in, grab a cold drink, have a conversation with someone you’ve never met in a very informal, inviting atmosphere. We don’t care if you come in with a suit or grass-stained shoes after mowing the lawn, just live in the moment. We strive to create a memorable experience!

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