About Live Oak Kitchen
We are here to serve our community with simple, delicious food.
"Live Oak Kitchen is more than food—it’s a connection to something timeless. The post oak smoke, the crackle of the fire, and the simple ingredients remind us that great things don’t need to be complicated. Every time I light the pit, I’m reminded of my roots, my community, and the joy of creating something real. It’s a tradition that doesn’t just feed people—it brings them together."
Chef Douglas Richey, Owner
Chef Douglas Richey and Santa Maria Barbecue
Born and raised in Lompoc, just outside of Santa Maria, Chef Douglas Richey grew up immersed in a the rich tradition of Santa Maria-style barbecue—a culture unique to California. The unmistakable aroma of smoldering post oak (red oak), the key flavor component of Santa Maria-style barbecue, filled the streets during weekend open-pit cookouts, sparking his lifelong passion for all things barbecue. This tradition, centered around tri-tip, chicken, linguiça sausage, and signature pinquito beans, shaped his culinary foundation and inspired him to explore the diverse barbecue traditions across the United States.
From Memphis, Tennessee, to Charleston, South Carolina, Chef Richey has toured and cooked at some of the country’s most iconic barbecue destinations, learning from regional styles and incorporating those techniques into his own methods and repertoire. Now, with over two decades of culinary expertise, including roles at the Culinary Institute of America and Thomas Keller’s Bouchon, Chef Richey is dedicated to recreating the totality of that experience. Live Oak Kitchen barbecue and catering business pays homage to the nostalgia and authenticity of Santa Maria-style barbecue while blending the depth of his experiences to offer a truly unique take on this treasured culinary tradition.