{"id":14494,"date":"2026-11-15T18:34:14","date_gmt":"2026-11-15T18:34:14","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/14494\/"},"modified":"2026-11-15T18:34:14","modified_gmt":"2026-11-15T18:34:14","slug":"nfler-turned-chef-tobias-dorzon-on-tailgating-pepsi-collab-tips-for-ribs-surviving-death-exclusive","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/14494\/","title":{"rendered":"NFLer-Turned-Chef Tobias Dorzon on Tailgating, Pepsi Collab, Tips for Ribs, & Surviving Death (Exclusive)"},"content":{"rendered":"

For many pro NFL players, life after playing takes shape in the form of coaching, being an analyst, or taking on a next act that keeps them close to the sport in a more traditional sense. Well, Tobias Dorzon opted to utilize his talent in the kitchen to become a wildly popular chef and restaurateur. He’s opened restaurants in DC, Maryland, and Texas, appeared on Food Network shows like Chopped and Tournament of Champions, and this fall, teamed up with Pepsi and Sodexo to craft the perfect college football tailgate.\u00a0<\/p>\n

Officially dubbed Tailgating Deserves Pepsi, Dorzon, Pepsi, and Sodexo worked together to create a unique culinary experience, as many college students joined in tailgating ahead of their respective school’s home game. From the University of Cincinnati to Murray State University to Prairie View A&M University to other schools, Dorzon whipped up some mouth-watering items that paired well with plenty of Pepsi giveaways.\u00a0<\/p>\n

All that being said, I had the privilege of talking to Dorzon about his partnership in a Men’s Journal exclusive. However, I didn’t let my curiosity stop there. Outside of that, we also talked about his tips for tailgating and barbecuing, and his new restaurant in Miami. But before we dove into any of that, we surprisingly had a very candid conversation about him surviving his 2024 near-death experience.\u00a0<\/p>\n

While I knew of Dorzon’s harrowing tale of being robbed and shot 11 times two years ago, I had no intention of broaching the subject matter in our discussion. He actually brought up the topic, recalling the irony of us talking on the anniversary of the incident. The chef exuded nothing but gratitude for life and excitement for the opportunities and possibilities that lie ahead.\u00a0<\/p>\n

“It’s Made me Now Value Everything I Have.”\"TODAY<\/p>\n

TODAY \u2014 Pictured: Tobias Dorzon on Friday, September 23, 2022 \u2014 (Photo by: Helen Healey\/NBC via Getty Images)NBC \/ Getty Images<\/p>\n

Men’s Journal: I know you’re incredibly grateful to have bounced back from what happened to you two years ago. Do you mind sharing what the biggest lesson the ordeal has taught you?\u00a0<\/p>\n

Dorzon: The biggest thing I’ve learned in this whole journey of bringing myself back to life was understanding the gratitude of life. The understanding that it is never promised. It’s never given. I think sometimes we soak into working so hard and achieving a goal, and not being able to live in the moment of achieving the goal.\u00a0<\/p>\n

I really feel like in my life I haven’t got a chance to really enjoy the achievements that I’ve done in life because I’ve always diminished that I’ve accomplished them. I went to go do something else, or I wanted to make my achievement bigger rather than enjoying it.\u00a0<\/p>\n

Not being able to walk up my steps in my house for 6 months was something that I didn’t know was so precious before I had it, because it was just something that I just took for granted. I got up every day, and I do it every day, and I brush my teeth every day.\u00a0<\/p>\n

And to not be able to brush your teeth on your own, and so many things. It’s made me now value everything I have. The people around me, the circles that I put myself in, the journey that I’m taking to get everywhere I’m going. I enjoy them 10 times more.<\/p>\n

“I Felt Like I Was the Perfect Person to Pair with Pepsi”\"Tailgating<\/p>\n

Tailgating Deserves Pepsi (Photo Credit: Pepsi)<\/p>\n

Men’s Journal: Now, tell me more about your partnership with Pepsi and Sodexo, and the tailgating experience you’re bringing to colleges?\u00a0<\/p>\n

Dorzon: Pepsi is a brand that I’ve known as a child. My mom, that was her favorite soft drink\u2026 Pepsi has always been Pepsi. It’s always been like the cream of the crop. So, when I found out that Pepsi wanted to do the ultimate tailgate, you know, me being an ex-football player, knowing what tailgates look like, knowing the food that you want to have and something that you want to wash it down with, I felt like I was the perfect person to pair with Pepsi. A big brand, with big flavors. I wanted to be able to provide some big flavors to go along with Pepsi. So, I felt like it was a match made in heaven, honestly.<\/p>\n

Men’s Journal: Given you are a master of tailgating, what kind of foods are must-haves in your opinion?\u00a0<\/p>\n

Dorzon: Make sure it’s something that you’re not worried about eating with your hands. We’re at a tailgate. We’re not here to eat fine dining right now. [Laughing] If you’re the [tailgating host], make sure that you’re able to provide something that’s easy, accessible to eat. And if you’re the person that’s receiving it, make sure you’re comfortable with knowing that you’re not going to have to use forks or spoons. It’s one-biters. It’s good food, you know. You make sure you got your napkin ready.\u00a0<\/p>\n

The Biggest Mistake People Make Cooking Brisket and Ribs\"Grilled<\/p>\n

Grilled pork bbq ribs served with cherry tomatoes. basil and barbeque sauce on wooden cutting board on wood board.Natasha Breen\/REDA\/Universal Images Group\/Getty Images<\/p>\n

Men’s Journal: Well, I know through Tailgating Deserves Pepsi, you’ve been whipping up brisket and cornbread for guests.\u00a0<\/p>\n

Dorzon: [Laughing] Brisket and cornbread. I’m talking about what’s better than brisket and cornbread? You got your amazing cornbread, that’s so country forward, as far as the cornmeal and the vanilla bean. And then you got some good smoked brisket, and we’ve been blessed to have schools that provide amazing teams to smoke these briskets for 15 hours. So it’s not like, we’re just getting something off the stove and giving it to you.\u00a0<\/p>\n

Men’s Journal: On the topic of brisket, throw ribs in here, what’s the biggest mistake people make in cooking them?<\/p>\n

Dorzon: The biggest mistake you can do is, well one, is pulling brisket too early. You’re rushing the temp. You’re not letting it rest. Sometimes it’s trimming too much fat off the brisket. You still want some fat.<\/p>\n

As far as with ribs, when you’re boiling them and you’re drowning them in sauce, you’re taking away what it is that you’re really getting from the rib. Because what’s the point of trying to make a perfect dry rub for a rib and then you douse it in barbecue sauce? It’s almost like taking away the whole purpose of actually taking your time to smoke those ribs. So, I think simplicity is always the best, especially when it comes to barbecuing.<\/p>\n

Chef Dorzon in Restaurants and on TV\"Executive<\/p>\n

Executive chef Chef Tobias Dorzon stands outside of the restaurant prior to a soft opening at Thirteen on February 03, 2021 in Houston, Texas. (Photo by Carmen Mandato\/Getty Images)Carmen Mandato \/ Getty Images<\/p>\n

Men’s Journal: So let’s talk about you pulling a LeBron James and taking your talents to South Beach [laughing]. Tell me more about your new restaurant 1123 Miami opening up.\u00a0<\/p>\n

Dorzon: I was the first black chef to win Chef of the Year in the state of Maryland in 2024. And it encouraged me to continue to go. But the bigger I got on Food Network, the bigger my career grew itself. A lot of my colleagues said, ‘Man, you know, you going have to go to a big city.’\u00a0<\/p>\n

I like the bright lights, you know, like LeBron enjoyed taking his talents to Miami\u2026 And I feel right now, this is the opportunity for me and my team. I feel I’ve brought on a phenomenal team. The team that I have, and my executive chef that I have, that’s partnered with me on this restaurant, we’ve put our thoughts together. And a West African and Asian fusion steakhouse is something that I know not only Miami, but Wynwood, hasn’t seen before. And we’re getting ready to get locked and loaded and have fun doing this.<\/p>\n

Men’s Journal: Taking another pivot, when is the next time people can catch you on TV?\u00a0<\/p>\n

Dorzon: Tournament of Champions: All-Star Christmas premieres, and it’s on for the next six weeks on Food Network. All-Stars is teams. So, it’s one pastry chef and one savory chef. I’m paired up with Chef Kenny Gilbert, a chef out of Miami, who is big time from Top Chef, one of Oprah’s chefs. He’s the head chief of operations for Grove Bay Hospitality, that has a lot of major restaurants out here in Florida. So pairing up with him to compete this year was a pleasure, man.<\/p>\n

Don’t forget to check out Dorzon on Tournament of Champions: All-Star Christmas on the Food Network, and stop by his new 1123 Miami restaurant if you happen to be in the area.\u00a0<\/p>\n

Related: UNO Championship Sees Winner Crowned, Fan Tatted, & Bolder Versions of Game Highlighted<\/p>\n

\"\"<\/p>\n

This story was originally published by Men’s Journal on Nov 15, 2026, where it first appeared in the News section. Add Men’s Journal as a Preferred Source by clicking here.<\/p>\n","protected":false},"excerpt":{"rendered":"

For many pro NFL players, life after playing takes shape in the form of coaching, being an analyst, or taking on a next act that keeps them close to the sport in a more traditional sense. Well, Tobias Dorzon opted to utilize his talent in the kitchen to become a wildly popular chef and restaurateur.<\/p>\n","protected":false},"author":2,"featured_media":14495,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-14494","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117621900151435671","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=14494"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/14494\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/14495"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=14494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=14494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=14494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}