New Pit Master Brings Fresh Vision to Dickey’s San Bernardino Restaurant
The San Bernardino community has a new local Pit Master ready to serve up slow-smoked barbecue and strengthen the restaurant’s connection with the neighborhood. Tuan “Danny” Nguyen has taken ownership of the Dickey’s Barbecue Pit at 1725 Northpark Boulevard West, Suite A1, bringing a fresh perspective, a passion for hospitality and a strong desire to become an even more active part of the community he calls home.
Nguyen officially stepped into his new role earlier this summer and is looking forward to building on the restaurant’s longstanding presence in San Bernardino. As a hometown owner, he sees the opportunity as more than simply running a restaurant. For Nguyen, it is a chance to create meaningful relationships with customers, welcome new guests and introduce more residents to the flavors and traditions of authentic Texas-style barbecue.
A Hometown Owner With a Community-Focused Vision
For Nguyen, becoming a Dickey’s Pit Master represents the beginning of an exciting new chapter. His goal is to make the San Bernardino restaurant a welcoming destination where customers can enjoy quality barbecue while getting to know the people behind the business.
The restaurant is located near California State University, San Bernardino, and offers dine-in, pickup, delivery and curbside service.
One of Nguyen’s biggest priorities as a new owner is expanding the restaurant’s catering business. He views catering as an important way to reach customers beyond the restaurant and introduce Dickey’s barbecue to people celebrating special occasions, hosting business gatherings or bringing friends and family together.
“Catering is about more than just providing food,” Nguyen said. “It’s about connecting with customers, building relationships and bringing more people into the business. I’m excited to grow that part of the restaurant and become more involved in the community.”
That community-first approach is expected to shape Nguyen’s ownership as he works to increase awareness of the San Bernardino restaurant. Rather than simply focusing on meals served inside the restaurant, he wants Dickey’s to become part of the occasions and gatherings that bring local residents together.
Building on Dickey’s Barbecue Tradition
Nguyen is also a longtime fan of Dickey’s menu, making his transition from customer to owner particularly meaningful. Among the restaurant’s many barbecue offerings, he has a clear favorite: the ribs.
According to Nguyen, the ribs stand out because they are tender and packed with flavor even before sauce is added. That combination of tenderness, smoke and seasoning represents what he describes as the “Dickey’s Difference.”
Dickey’s approach centers on slow-smoked barbecue and a menu built around classic American barbecue favorites. Its signature offerings include brisket, pulled pork, pork ribs, chicken and kielbasa, complemented by sides such as barbecue beans, coleslaw, potato salad and mac and cheese. The brand’s current menu also includes loaded baked potatoes, barbecue sandwiches, wings and group meal options.
The company traces its roots to Dallas, Texas, where the first Dickey’s Barbecue Pit opened in 1941. Over the decades, the brand has expanded its presence while maintaining its focus on Texas-style barbecue and slow-smoked meats.
For Nguyen, that heritage provides an established foundation as he takes responsibility for his hometown restaurant. His challenge—and opportunity—is to combine the Dickey’s tradition with his own approach to hospitality and community engagement.
Catering Becomes a Key Opportunity
Catering is likely to play an especially important role in Nguyen’s plans. Dickey’s offers catering options designed for a wide range of occasions, from family celebrations and birthdays to graduations, weddings, corporate events and larger gatherings.
For a local owner, catering can also provide an opportunity to introduce the brand to customers who may not regularly visit a restaurant. A barbecue spread at a company lunch, school event, family reunion or community celebration can create a new connection with potential guests.
Nguyen’s interest in growing catering reflects that broader vision. He wants the San Bernardino location to be recognized not only as a place to grab lunch or dinner but also as a resource for people looking to feed groups and celebrate together.
Dickey’s national catering program includes buffet service, box lunches, group packs, smoked meats, sides, desserts and other options that can be adapted to different events.
By placing greater emphasis on catering, Nguyen hopes to expand the restaurant’s reach throughout San Bernardino while developing relationships that extend beyond individual transactions.
A Familiar Menu With Room for New Guests
While Nguyen has a personal favorite in the ribs, the restaurant offers plenty of choices for both longtime Dickey’s customers and people trying the brand for the first time.
Guests can choose from signature pit-smoked meats such as brisket, pulled pork, chicken, pork ribs and Polish kielbasa. Menu options also include plates featuring multiple meats and sides, sandwiches, wings, loaded baked potatoes and group packs.
The combination allows customers to customize their experience, whether they are stopping in for a quick meal, ordering dinner for the family or arranging food for a larger gathering.
For Nguyen, maintaining the quality guests expect while creating a warm local atmosphere will be central to his ownership philosophy.
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