Franchisee Feature: Michael Cheong Leen – Tacoma, Washington
For Michael Cheong Leen, joining the world of barbecue wasn’t just a business decision—it was something rooted in tradition, travel, and a lifelong appreciation for great food.
Why he chose Dickey’s
When asked why he decided to join the family at Dickey’s Barbecue Pit, Michael points straight to his passion for barbecue.
“Barbecue, of course. I’ve always been very excited about it. It’s a family tradition—driving up and down the East Coast and down to the South just to try different barbecue places.”
That love for exploring regional barbecue styles eventually turned into something more: the opportunity to bring that experience into his own community in Tacoma, Washington.
Training and getting hands-on
Like many franchisees, Michael’s early experience with Dickey’s training left a strong impression—especially the balance between business learning and hands-on kitchen work.
“The biggest thing I got out of it was diving into the financials. I was able to learn all the back-office stuff. And working in the PIT was a lot of fun—I’ve never had the opportunity to do something like that before.”
Beyond the technical skills, Michael highlights the people behind the system as a major part of the experience.
“The team’s been great. Todd has been a wonderful instructor, and we’ve had a lot of help from our project managers as well. It’s been a wonderful team at Dickey’s.”
That combination of operational training and real in-restaurant experience is a cornerstone of the Dickey’s franchise model, designed to help owners feel confident both behind the scenes and on the pit floor.
Finding his favorite bite
When it comes to food, Michael doesn’t hesitate to talk favorites—but he also enjoys getting creative when the kitchen allows it.
“I really like the brisket, but one option I really like—when it’s not too crazy back there—is to take some ribs, take out the bones, and make a good rib sandwich.”
It’s that kind of barbecue creativity that reflects what many guests love about Dickey’s: classic smoked meats with room for personal style.
About the brand
Founded on a passion for authentic, slow-smoked barbecue, Dickey’s Barbecue Pit has grown into one of the most recognizable names in Texas-style barbecue. Known for its pit-smoked meats, homestyle sides, and commitment to tradition, the brand continues to expand through franchise owners like Michael who bring local energy and community connection to each location.
At its core, the brand remains focused on what it has always done best: real wood-smoked barbecue served with hospitality, consistency, and a love for the craft.
Michael Cheong Leen’s story is a reflection of what makes the Dickey’s franchise system work—people who care deeply about barbecue, backed by training, support, and a shared commitment to serving great food every day in their own communities.