One on One: Tony Teichmiller and Terrill Brazelton


The heart of any decent conversation has to revolve around food, and this month’s one on one lives up to that standard. We put together two food professionals to talk about all of that and more. Watch the full conversation in the video at the bottom of this page.

One on One Jan

Photos by Beau Gustafson

Tony Teichmiller, operating partner at Full Moon BBQ Fultondale, believes that Full Moon is more than a restaurant; it is a family. Seven years ago he joined the Full Moon team as he learned all aspects of operating a BBQ restaurant from “working the pit” to making homemade barbecue sauce and coleslaw to managing a team of 50. He believes that from that point, Full Moon became a ministry, not just a business, and he attributes the success of Fultondale Full Moon to the blessing of God. The Fultondale location has been the top revenue-producing store for Full Moon BBQ since 2009.

With more than 31 years of experience in the restaurant industry, Teichmiller worked his way up from a waiter to serve as general manager at Ruth’s Chris Steak House for 10 years. His experience in fine dining trained him in providing superior customer service, which is reflected in his work at Full Moon BBQ today. He considers many of the guests at Full Moon as family, seeing many of them several times on a weekly basis. Involvement within the Fultondale community is important to him and his staff. Helping out the kids of the community is one of his passions. He continues to stay involved with each of the schools in the area and always finds ways to support the community at large.

Terrill Brazelton, the creative spark behind the gourmet pizzas and decadent cuisine at Slice Pizza & Brew, started his culinary career at the Open Door Café, formerly located in Crestline Park. Having creative control to experiment and bring the freshest of ingredients to the menu at Slice, Brazelton is constantly inspired by the city of Birmingham and its people. Everyday, he looks to wow the customer with culinary delights by bringing together unexpected and preferably local ingredients to create unique flavors, which is why Slice has been named “Best Pizza in Birmingham” for three years in a row.

Originally from Southern California, Brazelton moved to Auburn during high school with his family. He graduated from Auburn University with a Bachelor of Science degree. Brazelton chose Birmingham for his home because of the up-and-coming food scene. He believes its citizens are dedicated to the quality dining experiences Birmingham has to offer and will continue to support the immense talent in the city.

 

 

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