As Stiles Switch BBQ prepares to open their new concept The Switch, later this Spring, owner Shane Stiles has recently announced the hiring of Head Chef Barclay Stratton to join pitmasters Bill Dumas and Christopher McGee to the culinary staff.


The Switch’s new additions join previously announced partner Todd Duplechan, Beverage Director Ward Luedecke, and Stiles Switch Pitmaster Lance Kirkpatrick.  Lance will help oversee the pit room operations at both restaurants, but remain at Stiles Switch in Austin.

About Barclay Stratton

After graduating from French Culinary Institute, Barclay embarked on a culinary journey that took him across the country and abroad. Barclay’s culinary experience includes stints at Ristorante Degli Archi in Tuscany; working under Dan Barber at the highly acclaimed restaurant Blue Hill in New York City; and assisting the opening team at Oven Bird with James Beard Award Winner Chris Hastings in Birmingham, Alabama. Most recently, Barclay was at Lenoir in Austin, where he met Duplechan. At The Switch, he will play a key role in the execution between the kitchen and pit room.

The Pit Crew

Behind the pit are pitmasters Christopher McGee and Bill Dumas.  McGee grew up in North Carolina and was introduced to barbecue at a young age. His expertise with traditional Texas barbecue landed him on 2015 Zagat Austin’s “30 under 30” list of culinary talents to watch.  Dumas began in the barbecue world by working in catering and at Smokey Denmark’s Smoked Meats, where he made a name for himself in the very competitive Austin barbecue scene. Dumas joined the Stiles Switch BBQ pit crew team in 2015.

Stiles SwitchMenu Preview

The culinary team has worked together to develop a menu that features Stiles Switch’s signature craft-style barbecue, along with traditional Cajun dishes that all feature an element of smoke, which have been created through a unique collaboration between Duplechan and Barclay.


Stiles Switch Smoked Chicken with Alabamba white sauce

The restaurant will offer counter-service during lunch, serving signature barbecue craft meats and sides, in addition to Cajun-style salads and sandwiches. During dinner, the restaurant will be full-service and will feature a Cajun influenced menu along with traditional Central Texas Barbecue. The Switch will also offer Sunday Brunch. The bar menu, led by Beverage Director Ward Luedecke, features a small menu of good cocktails including margaritas, bloody marys, craft local beers, and “macro beers”—yes, that means Miller Lite, too—all of which will be available during serving hours.


The Switch will be located at Belterra Village between US 290 and Nutty Brown Road in Dripping Springs.   For more information on available positions and annoucements please visit

About The Author

Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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