“This is something my heart compels me to be involved with.”

When Certified Angus Beef’s (CAB) senior brand chef Michael Ollier talks about Operation BBQ Relief, he’s quick to tell you how much the program means to him. He’s been with the CAB brand for nearly 16 years, and it was short into his career with the brand that he was introduced to the organization. 

Operation BBQ Relief started after the 2011 Joplin, Mo., tornado. 

It was a couple of BBQ guys who got together and said, ‘I am compelled to help, and what could it be?’ Their mission is to support in times of need.” – Michael Ollier

With that initial question, those volunteers loaded up their smokers and traveled to Joplin, where they cooked for and served first responders and tornado victims. In the years since the tornado, the program has served more than 12 million meals in response to disasters in nearly 40 states. 

For Ollier, the generosity and volunteer spirit of individuals tied to Operation BBQ Relief isn’t surprising. He finds the BBQ community to be more grassroots, more backyard — built on passion. 

“I think I run in that crowd because I feel like BBQ culture is so much about giving,” he adds. “This is an organization that takes that and puts it into action.” 

As the son of a veteran, Ollier has been proud to take on a few different roles with Operation BBQ Relief. While he hasn’t always been able to take on a “deployment mission” with the program to travel to areas in need, he’s found his own way to be involved. On the “sunny days,” he has helped develop and promote beef curriculum with Operation BBQ Relief’s Always Serving Project. 

“They’re looking to spread the love of BBQ in the way of teaching first responders BBQ techniques,” Ollier explains. “I think the hope is that they will then be a voice to spread that love of BBQ in their community.” 

That love of cooking, that love for food, is a special part of why Ollier cherishes both his work with the CAB brand and with Operation BBQ Relief. He keeps an internal log of important moments from the program, but looking back, there’s a special memory where he was working with Gold Star families through the Gary Sinise Foundation. 

“I did a grilling session as part of [a weekend in Florida] and got to teach grilling techniques for 20-some people that had either recently or years ago lost their spouse,” Ollier recalls.