On The Table With Chef Steve Uliss

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When he was young, Steve Uliss spent much of his free time slicing smoked salmon and prepping whitefish salad at his grandparents’ market in Brookline. It was then and there he developed a passion for cooking, which led to studying culinary arts at Shawsheen Valley High School, and also Johnson and Whales in Providence.

After he graduated, Uliss had lots of positions at restaurants before opening the barbecue chain Tennessee’s. It grew to five locations before Uliss sold it to his partner to create a full service concept that included Southern fare and Memphis style barbecue, a food he developed a passion for cooking after a trip to Memphis. There, he trained with the legendary John Willingham.

His restaurant, Firefly’s, serves award-winning BBQ and Southern fare.

Most important chef’s tool: Knife

What’s in your fridge at home? Smoked salmon, always! Assorted cheeses, all natural Teddy brand smooth unsalted peanut butter, almond milk, eggs, fresh fruits and vegetables, Greek yogurt, protein bars

Ever cook for anyone famous? Drew Bledsoe, New England Patriots, The Boston Bruins, The Eagles Band, Cedric Maxwell, Curt Schilling, Teddy Bruschi, Ne-Yo, Kris Allen, Doug Flutie, Jason Derullo, Three 6 Mafia, Phillip Phillips, Nick Jonas, Black Eyed Peas

If you could cook for anyone, dead or alive, who would it be? My grandparents

Best cooking music: Blues and R&B

Favorite dish to make: BBQ shrimp and grits

Favorite dish on the menu: St. Louis ribs

Most inspirational to you as a chef: John Willingham

Cooking shows you watch? Good Eats, Iron Chef

Firefly’s is located at 350 East Main St., Marlborough. Call 508-357-8883.

Know a chef who should be profiled? Have restaurant or food news? We’d love to hear from you. Email charlene.arsenault@patch.com.