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T he latest stop on Joseph O Neal s culinary journey, one that began 13 years ago, is packing some serious heat. Having cut his teeth at several restaurants around the region, including Tony Brown s celebrated spot Ruins for six years, O Neal is poised to debut his own line of chili oils, a project expedited this past year when O Neal found himself with spare time after the pandemic s onset. I had all this free time and over 100 cookbooks, so I started grabbing a cookbook and would learn to make that [food] and share with friends. Then it came down to a chili oil that blew my mind, and I was like, All right, where can you buy this? he recalls.

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