This is the Art of Wagyu, Elevated

A Louisiana native with a global palate, Chef Ryan André is known for blending Southern soul with international flair. As Executive Chef and co-owner of Soji: Modern Asian, he brings bold technique and layered flavor to every dish. A Chopped finalist and lifelong culinary student, Chef André chooses Imperial American Wagyu for its extraordinary marbling and unmatched consistency.

"Imperial’s beef brings nuance to the plate. It’s not just rich… it’s expressive. As a chef, that’s everything."

A Canadian home cook with a professional edge, Julien Dion has spent over 15 years mastering the art of the flame. Known to his digital community as Juju’s Kitchen, he is a BBQ guru and seasoning expert who transforms backyard grilling into a high-end culinary experience. Whether he’s smoking a brisket or crafting a fusion masterpiece, Julien’s approach is rooted in family, flavor, and the joy of the process. He chooses Imperial American Wagyu for its buttery texture and reliable performance, ensuring every meal he shares is nothing short of extraordinary.

"Quality ingredients are the foundation of every memory made around the table. Imperial American Wagyu offers a level of marbling that turns a simple cookout into a gourmet event. It’s the ultimate reward for any pitmaster."

A Texas native with an obsession for the pit, Brett J. McKnight is the storyteller behind The Smoking Ho, one of the most respected voices in the world of barbecue. Having spent years traversing the backroads of Texas to document the evolution of smoke and fire, he blends a deep respect for tradition with a modern critic’s eye. A dedicated advocate for artisanal craft, McKnight chooses Imperial American Wagyu for its superior marbling and its ability to stand up to the intense, slow-burning heat of the pit.

"Barbecue is a balance of patience and product. Imperial’s Wagyu provides a canvas of richness and depth that takes the craft to a different level. It’s the ultimate expression of Texas soul."