In a move that has stunned both the sports world and the culinary community, Tennessee Volunteers’ star center, Cooper Mays, has made a shocking decision to step away from the gridiron to pursue a passion that has long been simmering beneath the surface. Instead of returning to the football field for his senior year at Tennessee, Mays has traded in his football helmet for a chef’s hat, officially opening a BBQ restaurant in the heart of Knoxville.
The announcement came just days after Mays declared he would forgo the NFL Draft, fueling speculation about his future on the field. While many expected the powerful offensive lineman to prepare for the next step in his football career, Mays shocked his fans, teammates, and coaching staff when he unveiled his plans to leave the sport behind. The restaurant, aptly named “Mays’ Smokehouse,” is a barbecue joint that promises to bring the smoky flavors of Tennessee to the forefront of the city’s vibrant food scene.
For those who have followed Mays’ career with the Volunteers, this news is nothing short of a bombshell. Cooper Mays, a crucial part of Tennessee’s offensive line for the past three seasons, has been one of the most consistent and reliable players on the team. His grit, determination, and leadership on the field have earned him the respect of coaches and teammates alike. His size, strength, and technique have made him a standout in the SEC, and his potential to play at the next level seemed like a foregone conclusion. But Mays, it seems, has different plans.
The decision to leave football behind didn’t come easily for Mays. In an exclusive interview, he spoke candidly about how the decision unfolded. “Football has been my life for as long as I can remember. It’s been my dream to play in the NFL, and I’ve put everything I have into it. But there’s something else that’s been calling me for a while now. I’ve always loved cooking, and I’ve always had a passion for food. I’ve spent countless hours perfecting my BBQ recipes, and it’s something I truly love,” Mays explained. “It wasn’t an easy decision, but I know in my heart that this is the right time for me to take a different path.”
Mays’ interest in cooking and barbecue isn’t just a fleeting hobby. Growing up in the South, he was surrounded by family gatherings where food played a central role. His father, a passionate home cook, introduced him to the art of smoking meats, and Mays quickly developed a deep appreciation for the flavors and techniques involved. As his football career progressed, Mays found that cooking became his escape, his way of decompressing from the pressures of college football. He would often share meals with teammates, and it wasn’t long before word spread about his culinary skills.
Despite his love for the game, Mays always knew there was a possibility that his future lay outside of football. He credits his family and friends for encouraging him to explore this alternative path. “They saw how passionate I was about cooking, and they always told me that if I wanted to do something with it, I should go for it. It’s not every day you get the chance to make a big change, but I think this is the right time for me,” Mays said.
The opening of Mays’ Smokehouse is already creating waves in Knoxville. The restaurant, located in a prime spot near the University of Tennessee campus, is a true testament to Mays’ dedication and love for the culinary arts. The menu features a mouthwatering selection of smoked meats, from tender brisket to fall-off-the-bone ribs, all infused with Mays’ signature blend of spices and sauces. The establishment also offers classic sides, including cornbread, baked beans, and coleslaw, adding to the authentic Southern experience.
While Mays’ decision to leave football may have caught many off guard, it’s clear that his heart is fully invested in this new venture. He has spent months working with local chefs and pitmasters to perfect his techniques, ensuring that the food served at his restaurant lives up to his own high standards. Mays is also heavily involved in the day-to-day operations, taking on the role of head chef and overseeing the kitchen to guarantee that every dish reflects his passion for cooking.
In a way, Mays’ shift from football to the culinary world is not as dramatic as it may seem. Both fields require discipline, attention to detail, and a relentless pursuit of perfection. Mays attributes much of his success on the field to these same qualities, which he now applies to his work in the kitchen. “Football taught me a lot about dedication, hard work, and teamwork, and I’m bringing all of that with me into this new chapter of my life. Cooking is no different. You have to stay focused, pay attention to every little detail, and constantly improve. I’m excited to take on this new challenge,” Mays said.
Reaction to Mays’ decision has been mixed. Some fans have expressed disappointment over his departure from football, especially given his promising future in the NFL. “We were all hoping to see Cooper in the NFL someday. He had such a great career at Tennessee, and it’s tough to see him leave the game so soon,” said one longtime Vols supporter. “But at the end of the day, it’s his life, and if he’s happy with this decision, then that’s what matters.”
On the other hand, many have expressed support for Mays’ bold move, praising him for following his passions and pursuing a dream that goes beyond the gridiron. “Cooper’s always been someone who gives his all, whether it’s on the field or in the kitchen. I think this will be a great new chapter for him, and I can’t wait to see how Mays’ Smokehouse grows,” said a Knoxville local who frequented the Vols’ games.
The timing of Mays’ decision is also noteworthy. The offseason for college football is a period of uncertainty for many players, especially those who must decide whether to enter the draft or return for another season. Mays’ decision to walk away from football entirely is a rare one, making headlines across sports media. It’s clear that Mays has thought long and hard about this move and is confident in his decision to embrace a new challenge.
For Tennessee, Mays’ departure represents the end of an era. As one of the most respected players on the team, Mays’ leadership and experience will be difficult to replace. However, head coach Josh Heupel expressed understanding and support for Mays’ decision. “Cooper has been a fantastic player and leader for us, and we will miss him on the field. But we support him 100% in his new venture. He has a bright future ahead of him, and we’re excited to see what he does with Mays’ Smokehouse,” Heupel said in a statement.
As Mays begins this new chapter, there’s no doubt that his legacy at Tennessee will continue to inspire. Whether he’s smoking ribs or blocking for a quarterback, Cooper Mays has shown that it’s possible to pivot in life and pursue what truly makes you happy. His decision to leave football behind may have caught many by surprise, but it’s clear that Mays is ready to tackle this new challenge with the same determination and passion that defined his football career.
For now, Knoxville’s food scene has a new star, and Cooper Mays is taking his talents from the football field to the kitchen, proving that greatness doesn’t always have to come in the form of touchdowns and tackles—it can also come in the form of perfectly smoked brisket and tender ribs.