Knoxville, TN – Cooper Mays Makes a Bold Career Pivot, Opening Barbecue Restaurant in Knoxville
In a move that has taken the college sports world by storm and left the local culinary scene buzzing with excitement, Cooper Mays, the standout center for the Tennessee Volunteers football team, has announced his unexpected decision to pursue a new career—one that involves a smokey, savory love for barbecue. The news has not only stunned fans and sports analysts alike but also captured the attention of food lovers across Knoxville, Tennessee. With this dramatic career shift, Mays is opening a new chapter in his life, one where football is traded for a chef’s hat, a barbecue apron, and the sizzle of a grill.
Cooper Mays, a fan favorite and an essential part of the Tennessee Volunteers’ offensive line, had always been known for his intense dedication on the field, where he dominated as a highly regarded center. With a reputation for leadership, resilience, and grit, Mays seemed destined for a successful career in professional football. However, in a surprise announcement earlier this month, Mays revealed that after much thought and deliberation, he had decided to retire from football early and embark on a new path: opening a barbecue restaurant in his beloved hometown of Knoxville.
“I’ve always loved cooking, especially barbecue,” Mays said during a press conference held at the site of his new restaurant. “It’s a passion that’s been with me since I was a kid, and after spending so many years focused on football, I realized it was time for me to pursue something that I’ve always loved. I’m excited to see where this new journey takes me.”
The news has left many in shock. How could a young star athlete, one who was expected to be drafted into the NFL, choose to walk away from football to focus on a barbecue restaurant? For Mays, the decision wasn’t as abrupt as it may have seemed. For years, he’s been known to host family gatherings, tailgate parties, and team barbecues, all showcasing his skill with a smoker and an array of tantalizing sauces. It was at these events that Mays began to realize his deep passion for the culinary arts and his dream of one day owning his own restaurant.
Mays grew up in Knoxville, where his love for food and family gatherings was deeply ingrained. He would often spend hours in the kitchen with his family, especially his grandfather, who was an avid home cook and an enthusiast of Southern barbecue traditions. It was during these formative years that Mays developed his interest in the art of barbecue. He would watch his grandfather season and smoke meat, learning the nuances of fire control, meat marination, and the science of perfecting the smokey flavor that is essential to great barbecue.
“There’s something about the smell of wood chips burning, the sound of meat sizzling on the grill, and the satisfaction of creating something that brings people together,” Mays said, describing the therapeutic nature of cooking. “Barbecue is about more than just food; it’s about family, friends, and community. It’s something that has always been close to my heart.”
Mays’ love for barbecue went beyond just cooking for family and friends. Over the years, he started experimenting with different meats, sauces, and rubs. He began researching regional barbecue styles, from Kansas City to Texas to Carolina, and soon found himself putting his own spin on traditional recipes. His specialty became smoked brisket, perfectly tender pulled pork, and a variety of ribs, which he’s since perfected to rave reviews from those who’ve been lucky enough to sample his creations.
Despite his busy schedule as a college football player, Mays never lost his passion for cooking. In fact, it was often his escape from the stress and pressure of his athletic commitments. Whether it was preparing meals for himself or hosting a barbecue for teammates, Mays found solace in the kitchen, where he could focus on perfecting his craft and sharing his love of food with others.
After years of dreaming and planning, Mays decided that it was finally time to turn his passion into a reality. He had built a reputation in Knoxville for his exceptional barbecue, and now, with his football career reaching its natural conclusion, he knew it was the perfect moment to take the plunge into the restaurant business.
“Mays’ Smokin’ Pit,” the restaurant’s name, is a nod to both Mays’ last name and his commitment to creating some of the best smoked meats in the South. Located in the heart of downtown Knoxville, the restaurant will feature a cozy, rustic atmosphere that reflects the warmth and hospitality of Tennessee. The design incorporates elements of Mays’ football career, with memorabilia and images from his time as a Volunteer proudly displayed on the walls.
The restaurant’s menu is a fusion of traditional Southern barbecue flavors with some creative twists, all created by Mays himself. “We’re sticking to the classics, like slow-smoked ribs, brisket, and pulled pork, but we’re also going to have some unique items, like a smoked mac and cheese, BBQ tacos, and a variety of house-made sauces,” Mays explained. “I want people to come in and enjoy the experience, whether they’re familiar with barbecue or if they’re just discovering it for the first time.”
For Mays, the opening of “Mays’ Smokin’ Pit” is not just about creating a place to eat; it’s about building a sense of community. He wants his restaurant to be a gathering spot for families, friends, and local fans of all kinds, where they can bond over good food and good conversation. His goal is to create an environment where people feel like they’re at home, surrounded by the aromas of hickory smoke and the sounds of laughter.
“I want people to feel like they’re part of something bigger when they come here,” Mays said. “It’s about bringing people together, making memories, and sharing a great meal.”
The announcement of Mays’ barbecue restaurant has been met with overwhelming support from the Knoxville community. Fans of the Tennessee Volunteers are thrilled to see one of their own invest in the city’s culinary scene, and many are excited to taste the food that Mays has spent years perfecting.
“I’ve been to so many of Cooper’s barbecues over the years, and I know this place is going to be amazing,” said one local fan. “He’s always been a great leader on the field, and I have no doubt that he’ll bring that same dedication and passion to this restaurant. Knoxville is lucky to have him.”
Food critics are equally excited about the prospect of Mays’ restaurant opening. Knoxville has become known for its growing food scene, with an increasing number of trendy cafes, upscale restaurants, and local eateries popping up throughout the city. Mays’ Smokin’ Pit is expected to be a major addition to that scene, attracting both locals and visitors from across the region who are eager to sample the best barbecue in the South.
“I think this is exactly what Knoxville needs,” said Emily Harris, a food critic from the Knoxville Sentinel. “The city has a thriving food culture, and Cooper’s commitment to excellence will undoubtedly raise the bar. He’s a local legend, and it’s exciting to see him pour his heart and soul into something like this.”
As the grand opening of “Mays’ Smokin’ Pit” draws near, Mays is more focused than ever on making his restaurant a success. Though the transition from football to the culinary world is a significant one, Mays feels confident that his work ethic and passion for his new venture will carry him through.
“Football taught me a lot about discipline, teamwork, and perseverance,” Mays said. “Those same lessons apply to cooking and running a business. I know that it’s going to take hard work, but I’m up for the challenge. I’m just excited to see where this journey takes me.”
For now, Mays is focused on ensuring that every aspect of his restaurant is perfect, from the meats to the atmosphere to the service. As he balances the final months of his college football career with the opening of his restaurant, he is filled with excitement and anticipation for the future.
Cooper Mays may have hung up his football cleats, but he’s not done making an impact on Knoxville. His new venture is a testament to the power of following your passions and never being afraid to change direction. As the scent of slow-cooked meats begins to fill the air in downtown Knoxville, it’s clear that Mays’ legacy will extend far beyond the football field—and into the hearts and stomachs of food lovers across the city.
