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About Us | Carnivore Style

Hey meat-eaters, welcome to Carnivore Style - grilling since May 2019. 

At Carnivore Style, you'll find meat delivery probes, smoker reviews, cooking tips, and expert interviews from our team of meat connoisseurs.

What's Our Story?

We're from Jacksonville, Florida, and we daresay if you want to experience steaks done right, Jacksonville is where you want to be. The city's food scene inspired us to bring this site to life and share our meaty ideas on steaks, grills, and everything in between. 

It started with a tailgating party we hosted a couple of years back. We heard people talking about where to buy portable smokers, how to come up with mouthwatering ribeye steak recipes, what kind of briquettes to use, where to get quality meats—light bulb moment.

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Your #1 Resource On All Things Meat-Related

While there are quite a few resources and books available, putting everything together is a struggle.

After several brainstorming sessions over barbecue and beer, here we are! We're not like other meat experts out there. Our reviews are completely unbiased, honest, and research-based. We subscribe to different meat delivery services, we use the same grill or smoker we review, and yes, we devour every New York strip and Wagyu beef we order. 

To all our fellow carnivores, eat up! If you ever need information on the best cuts of meat or tell-all reviews on meat delivery services, you'll find it here. For more info, don't hesitate to contact us.

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Timothy Woods

CCC & GMU Certified

CEO / Co-Founder

Timothy is the main man behind Carnivore Style. Growing up with three older sisters, he remembers spending most of his time in the kitchen alongside his mom, talking about what the next meal will be.

He believes that a good steak is a great conversation starter.

Armed with a Kinesiology and Exercise Science degree from Jacksonville University, Timothy is all about helping people be the best version of themselves. He has experience working in both clinical and organizational development settings.

His love for food eventually brought him to start Carnivore Style, where he brought his analytical training to the art of sharing tips about the all-meat diet and where to find the best steak cuts.

Timothy spends his free time at home with his partner and their three cats. He is also an avid watch collector, an amateur woodworker, and a big WWE fan.


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Meet the Editorial Team 


Arianna Foster

NASM-CNC Certified

Nutritionist/Editorial Director

Arianna is both a nutrition expert and a genius at keeping the team on track.

As the editorial director and senior reviewer at Carnivore Style, her goal is to prove the hidden benefits of an all-meat diet and demonstrate the best ways to cook different cuts of steaks.

Aside from her love for modern comfort cooking, Arianna enjoys hiking, reading, and listening to podcasts. 


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Devon Ferguson 

GMU Certified

Senior Editor

Devon is more than just Carnivore Style's senior editor. He helps test grills and smoker accessories; and, of course, taste the delectable meat boxes we regularly order.

Traveling is another way of life that he's also been obsessed with.

His eventful travels have brought him to several cities and states where the finest meats are sourced, and he is more than thrilled to share his honest reviews with us.


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Gabrielle Marie Yap

Gabrielle Marie Yap

Senior Editor

Bachelor of Science in Hospitality Management, Major in Culinary Entrepreneurship Summa Cum Laude.

With a deep passion for the culinary arts and a keen business acumen, Gabrielle is set to embark on a journey that promises to leave a lasting impact on the world of the culinary industry. Growing up in a family where food created memories and bonds, she sustained an interest in cooking and baking. 

She earned her Culinary Entrepreneurship degree with a summa cum laude distinction from the University of Santo Tomas in the Philippines. She believes cooking and baking are both an art and a science and should be an avenue for creativity, pleasure, and a balance of tradition and innovation. Gabrielle envisions a community where each follows their culinary dreams, discovers their style, masters their skills and craft, and most importantly, makes every delectable dish with love and soul for people to relish. 

Gabrielle also loves to travel to new places, study their culture, and dine at diverse restaurants and cafes.


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Iva Carter

FBP Certified

Associate Editor

As a foodie and blogger, Iva loves to share delicious yet quick dinner recipes. When she's not in the kitchen concocting meaty delights, you'll find her playing with her dog, Sylvie. 

Iva works full-time as a preschool teacher, but if you’re curious about anything meat-related, she’s more than willing to help you out. She uses her writing skills to provide cooking tips, steak recipes, and grill cleaning guides, too!


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Jayden Lawson

CPW Certified


Jayden is a lifestyle writer,  father of two, and a self-taught culinary artist with a passion for Southern cooking. He wants to give back and share his ideas, suggestions, and recommendations on anything delicious, meaty, and thriving.

As a writer at heart, he helps Timothy gather information and produce valuable content in the form of guides, meat delivery reviews, expert interviews, success stories, and tips about all things meat-related.


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Gabriel Woods

ACM-CFC Certified

Chef/Food Editor

Gabriel is a professional chef focused on achieving full health potential through an all-meat lifestyle. After finishing culinary school, he worked in Italy for a high-end catering company specializing in gourmet cooking.

As the pack's designated BBQ guy, Gabriel is crazy about getting the best yet economical grills and smokers for our weekly backyard burgers or regular cookouts. 

He plans to settle in Normandy and open his own gourmet restaurant. 



Adonis Ouano Icalina


National Certificate II of Culinary Arts at Metropolitan Occupational Science and Technology Institute 2011.

Adonis Ouano Icalina is a culinary expert, boasting a National Certificate II in Culinary Arts from the Metropolitan Occupational Science and Technology Institute in 2011. His culinary journey has been nothing short of extraordinary.

From 2012 to 2013, Adonis showcased his culinary prowess as a Chef at the Crimson Hotel Resort and Spa Mactan in the Philippines. His dedication to culinary excellence and innovation set the stage for his entrepreneurial spirit. In 2013, he embarked on a culinary adventure, founding a startup that crafted delectable Dimsum products from scratch, a testament to his commitment to quality and creativity.

Adonis extended his culinary influence further, becoming a trusted seafood and meat supplier to restaurants from 2014 to 2016. His unwavering commitment to sourcing premium ingredients underscored his reputation as a dependable supplier in the industry.

The pandemic presented Adonis with new challenges, and he rose to the occasion by launching "Don’s Manok" in 2020 which has been successful up until now. This venture specializes in mouthwatering Roasted Chicken, Chicken Wings, and Mojos, delighting taste buds even during trying times.

For Adonis, the word "Culinary" evokes a profound connection to the art of "Cooking," encompassing food preparation, presentation, and the entire culinary world. His love for sharing his culinary creations with others is deeply rooted in his passion for food. Through his dishes, he expresses not just flavors, but emotions, believing that the visual appeal of a dish is as essential as its taste.


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Christopher Meckes

Christopher Meckes


With almost two decades in the culinary industry, Chris comes equipped with a wealth of experience. His journey spans from Sous Chef and Banquet Chef at Eagles Trace in Colorado to Sous Chef at the Country Club of Buffalo, which provided him with invaluable experience in high-pressure environments. In addition to his kitchen expertise, Chris has successfully mentored and coached culinary associates, instilling a culture of excellence and teamwork. He excels in operations management, consistently maintaining monthly inventory and cost percentages to optimize performance.

As sous chef, Chris collaborated with the head chef to create and refine menus to cater to the preferences of club members or guests. He also held special cooking classes to teach members to cook specific meals. In addition, he planned and orchestrated many meals for weddings and other member functions.

Beyond the kitchen, Chris is dedicated to culinary education. As a Culinary Arts Instructor for high school students, he designs a curriculum that empowers the next generation of chefs. Alongside his wife, an educator, they run "Twins and Teaching Culinary and Arts," a platform focused on innovative culinary arts curriculum.

In 2023, Chris was honored to receive the Golden Apple Award and Peer Recognition Award for his exceptional service as a culinary teacher at Randolph Academy. These accolades underscore his commitment to nurturing talent in the culinary arts.

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Joonas Jokiniemi

Joonas Jokiniemi


Joonas Jokiniemi is a digital content creator who has a rich background in barbecue cooking. Having began his journey into grilling and smoking at a young age, his love for American barbecue culture deepened further during the time he spent in California.

His passion is to experiment with new equipment, cooking styles, and recipes and to share his expertise on all things related to BBQ.

Our Contributors


Emily Baker


Emily Baker is a full-time freelance writer, specializing in everything from content and copywriting to social media marketing and editing. She’s also a proud and published author.

When she’s not found behind a computer, she’s most likely in the kitchen, dreaming about her hot date with the backyard barbecue.

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Marina Maletić


Marina is an experienced content specialist and meat-based diet enthusiast. She covers wide-ranging topics from the best charcoal grill to how to smoke a pork butt.

She is always ready to do thorough research to bring her readers the most accurate information, and she loves sharing her enthusiasm for meat with like-minded people.

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