The Hangry Wolf Philosophy
Trim.
Season.
Smoke.
Rest.
Slice.
Serve.
That’s it. No shortcuts. No rushing.
Fire. Patience. Flavour.
Hangry Wolf BBQ is built on one simple idea: great food comes from time, care and fire.
Behind the smoke is Chef Cedric Lopez, a French-born chef whose journey has taken him from European kitchens to Australia’s Mid North Coast — and finally to the slow, soulful craft of Texas-style BBQ. What began as curiosity became obsession, and today Cedric is known for producing deeply flavoured, beautifully smoked meats cooked low and slow over wood and charcoal.
Every brisket, pork belly and rib that leaves the smoker reflects the same philosophy: respect the fire, understand the meat, and never rush flavour.
From Europe to the Pit
Cedric’s relationship with fire started early. As a teenager living in Uruguay, weekends were spent around family asado — Argentinian-style BBQ — watching his father build glowing beds of charcoal and tend meat for hours before sharing it with friends and family.
That ritual stayed with him.
After training and working across France, Spain and England, Cedric arrived in Australia in 2009 and immediately felt at home. He worked in Sydney’s restaurant and catering scene before a defining moment at a pop-up with acclaimed chef James Viles of Biota Dining, where he was introduced to serious smoking techniques.
Seeing beef cooked slowly over smoke changed everything.
Cedric began experimenting with different cuts of beef, pork, chicken and vegetables, eventually investing in his first large smoker — and discovering the craft that would become Hangry Wolf BBQ.
Learning the Craft
Before buying his offset smoker, Cedric practiced on a simple Weber kettle, smoking smaller cuts and learning how fire behaves. Wanting to understand the industry from the inside, he spent time working at Black Bear BBQ in Sydney, learning the rhythm of commercial smoking.
But becoming a pit master isn’t about recipes.
“It’s about time next to the pit,” Cedric says. “Watching the fire, learning the meat, adjusting constantly.”
That patience defines Hangry Wolf BBQ today — every cook is hands-on, slow, and deliberate.
Building Hangry Wolf on the Mid North Coast
Cedric’s catering journey truly began during COVID, when work disappeared overnight. Instead of stopping, he started cooking privately for locals in their homes under the name Private Chef Bellingen.
The response was immediate.
From intimate dinners to backyard BBQs and fine-dining retreats, Cedric’s reputation grew across Bellingen and the Mid North Coast. With the support of his wife, Hangry Wolf BBQ was born — combining market-style energy with premium catering for weddings, private parties and corporate events.
Today, Hangry Wolf appears at local markets and pop-ups, while also delivering full-service BBQ catering across Bellingen, Coffs Harbour and the Mid North Coast of NSW.
Sundays often turn into family BBQ days — with regulars, friends and locals gathering around the smoker for honest, fire-cooked food.
More Than a Food Truck
Hangry Wolf BBQ isn’t just a market stall — it’s a catering experience.
From relaxed cocktail-style events to elegant wedding feasts, Cedric and his team bring the theatre of the smoker, the aroma of wood fire, and the comfort of beautifully crafted BBQ to every event.
Whether it’s a wedding, private celebration or corporate function, Hangry Wolf delivers food that feels generous, memorable and unmistakably fire-made.
Let’s Cook Something Special
If you’re planning an event on the Mid North Coast, we’d love to be part of it.
Get in touch with Hangry Wolf BBQ to talk about your date, location and guest numbers — and let’s create something unforgettable over fire.