Dirtyfryz

Dirtyfryz DIRTY FRYZ™
A drop-based food experience. Limited. Loud. Unannounced. Stay ready.

06/19/2026

SMOKED STREET HEAT FRYZ 🔥🍟
Crispy golden FRYZ buried under smoky chopped beef, sticky pork belly burnt ends, and fire-roasted onions that melt into every bite. Finished with fresh jalapeños and a sweet-and-spicy chipotle glaze that drips down through every layer.
The pork belly brings that rich, buttery bite. The smoky beef adds deep barbecue flavor. The onions bring sweetness. The jalapeños cut through with just enough heat. Then everything gets coated in a sticky glaze that ties it all together.
Every forkful hits differently. Smoky. Sweet. Spicy. Crunchy. Saucy.
The kind of FRYZ that leave sauce on your hands, crumbs on the table, and have everyone asking, “What the hell is that?”
Not a side dish.
Not an appetizer.
A full-blown flavor experience.
MAKE IT DIRTY. 🔥

06/17/2026

Food has taken me on an incredible journey.
Over the years, I’ve had the opportunity to work in kitchens from Atlanta to New York, learning from talented chefs, creating unforgettable experiences, and doing what I love every day.
Whether it’s an intimate private dinner, a special event, a collaboration, one of our upcoming drops, or a cooking class, my goal has always been the same—bring people together through great food and great energy.
If you’re looking to create something memorable, send me a message. I’d love to be part of it.
Make It Dirty.

06/16/2026

🥑 CALI FRYZ 🥩
Crispy golden FRYZ loaded with grilled steak, caramelized onions, fresh avocado, roasted garlic aioli, and a snowfall of Cotija cheese.
Every ingredient has a purpose.
Every layer brings something different.
Creamy. Savory. Crispy. Fresh.
This is the kind of food that gets messy.
The kind of food you think about the next day.
Built from simple ingredients.
Made with obsession.
Who’s grabbing a fork first? 👇

06/12/2026

Head down, grinding, and just focusing on crossing the finish line this week. 🛠️I’m currently wrapping up a massive wave of projects, but the second next week hits, all my energy is shifting directly to Fryz. Growth takes patience, and sometimes you have to clear the old table to build something completely new. 🍟✨To anyone else out there feeling overwhelmed by the hustle right now: remember that the pressure you are feeling today is just preparing you for the expansion tomorrow. Don’t stop.We are officially getting everything ready for the booking launch! Slots are going to fill up incredibly fast. DM me right now to secure your private link before it collapses! 📥👇

06/09/2026

For 18 years, I was a producer.
Today, I’m a chef.
And honestly, I realize now I’ve been doing the same thing all along... creating experiences that bring people together.
Prep day is one of my favorite days. It’s where the vision starts. Before the crowds, before the events, before the orders start flying, it’s just me creating.
I’ve never felt more energized, more inspired, or more excited about what’s ahead.
Building a brand isn’t easy, but neither is building a life you’re proud of. Every event, every wedding, every pop-up, every customer who comes back reminds me why I keep pushing.
What I’ve learned is this:
You don’t have to stay who you were.
You can reinvent yourself.
You can build something from nothing.
And you can wake up excited to do it every day.
Dirty FRYZ isn’t just food. It’s an experience.
Build your own.
Customize everything.
Make it dirty.
Make it yours.
If you’re looking for something unforgettable for your next event, festival, wedding, corporate gathering, or collaboration, hit me up.
I’m traveling. Atlanta. Miami. New York. Los Angeles. Wherever the opportunity and good people are.
Nobody does FRYZ like this guy. 🍟🔥
Let’s build something amazing together.

06/09/2026

You’ve had loaded FRYZ.
You’ve had messy FRYZ.
But you’ve never had DIRTY FRYZ like this. 🔥🍟🥢
Crispy seasoned FRYZ stacked high with fresh-cut salmon, chunky avocado, pickled ginger, nori, sesame seeds, crunchy tempura flakes, a perfectly cooked egg, and a heavy drizzle of house-made wasabi mayo.
Every bite hits different.
Crunchy.
Creamy.
Fresh.
Savory.
Dirty.
It’s everything you love about a poke bowl... piled on a mountain of FRYZ and turned all the way up.
No forks required.
No clean shirts guaranteed.
Just big flavor and good decisions made badly.
Who’s taking a bite? 👀🔥🍟
MAKE IT DIRTY.

06/06/2026

been crazy busy and honestly double booking myself just trying to keep up 😅
This is my busiest time of season, but I’m grateful for it all. Just wrapping up a couple of my last events this coming week, then I’ll have updates on what I’m doing with my drops.
Make it dirty 😏 Nobody does FRYZ like this guy—FRYZ always spelled FRYZ.
Staying locked in, building, and getting ready for what’s next 🔥
Can’t wait to get my drops going soon.

06/05/2026

I know... it’s way too early. 😂
But every now and then you’ve got to revisit the classics.
These are my Holiday Fryz — one of the most requested creations I’ve ever made. Crispy Fryz piled high with shaved turkey, homemade dressing, rich gravy, and cranberry sauce.
It’s everything you love about a holiday dinner, loaded onto a mountain of Fryz.
This isn’t the new holiday drop I’ve been working on... that’s still coming. 👀
Just showing some love to one of my all-time favorites and giving everyone a little taste of what’s ahead.
Would you crush a basket of these? 🍟🦃🔥

06/03/2026

One of the hardest parts of being an entrepreneur is staring failure directly in the face and refusing to let it define you.
For the last year and a half, I’ve poured everything into building a brand, creating excitement, growing a community, and preparing to open a restaurant. Then came one of the toughest decisions I’ve had to make: walking away at the last minute.
Most people see that as failure.
I don’t.
I see it as a pivot.
I see it as growth.
I see it as a blessing in disguise.
Life doesn’t always unfold according to our timeline. Sometimes the very thing that feels like a setback is actually redirecting us toward something bigger, stronger, and more aligned with our purpose.
Success isn’t about never falling. It’s about getting back up every single time, learning the lesson, adjusting the course, and continuing forward with even more conviction.
Nothing worth building happens overnight. The process isn’t meant to be rushed. Every obstacle, every challenge, every closed door is preparing you for the one that’s meant to open.
If you’re facing a setback right now, don’t quit. Don’t let one chapter convince you the story is over.
Keep showing up.
Keep believing.
Keep building.
Your dream doesn’t die when the plan changes.
Sometimes the plan has to change so the dream can become even bigger.

06/03/2026

We don’t need more recipes. We need more voices.Lately, I’ve been quiet because I refuse to rush the process. I am taking the time to deeply develop my own culinary perspective. For me, it’s all about taking something familiar and making it dirty—focusing on my own unique lane with FRYZ and pushing the boundaries of what they can be.But the real beauty of food is that you can make it completely your own. You can play with it. You can be inspired by a dish, but then you infuse your own spirit into it. Cooking is truly for everyone. It is a therapeutic outlet, a canvas, and a beautiful art form where you get to express exactly who you are.Every chef is different. Every single one of us has a touch, a feel, and a unique point of view. Every plate we fire is a single piece of time—a distinct fingerprint of heat, salt, and instinct. Anyone can learn to make a good dish, but true artistry belongs to those who allow themselves to create and evolve. Inspiration is everywhere, but the magic happens when you stop copying and just start being you.The drops are coming. When you finally taste what I’ve been building, you won’t just be eating food. You will be experiencing an authentic, unfiltered point of view.Stay tuned. We are building something irreplaceable.Rooted in technique. Refined by instinct.

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6767 Get Dirty HQ
Woodstock, GA
30188

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