Knoxville, TN – A seismic shift has reverberated through the heart of Volunteer Nation, as star Tennessee Volunteers center Cooper Mays has announced a surprising career pivot: trading his football helmet for a chef’s hat and launching his own barbecue restaurant in Knoxville.
Mays, who anchored the offensive line at the University of Tennessee for multiple seasons, became a fan favorite not only for his physical toughness and leadership on the field, but also for his deep ties to the Volunteer State. A Knoxville native and legacy player—his father Kevin Mays also played for the Vols—Cooper is now turning a lifelong passion for cooking into what he hopes will be East Tennessee’s next great culinary institution.
The new restaurant, called “Mays Meat Co.”, officially opened its doors this past weekend on Gay Street, and the early buzz suggests it’s already becoming a fixture in Knoxville’s vibrant food scene.
From Trenches to Tongs: A New Calling
Speaking at the restaurant’s ribbon-cutting ceremony, Mays said the decision to pursue a career in food was one he’d contemplated for years.
“Football gave me everything,” Mays said, addressing a crowd of fans, former teammates, and local media. “But the truth is, I’ve always been happiest when I’m around a smoker, cooking for people I love.”
Mays credited his grandfather and uncles for introducing him to barbecue culture early in life.
“We’d do whole hogs in the backyard every Fourth of July,” he recalled. “It was never just about food—it was about bringing people together. That’s the feeling I want to recreate here.”
Though Mays had opportunities to continue his football career professionally—there was reported interest from several NFL teams after the 2024 season—he ultimately chose a different path. Friends say the transition didn’t happen overnight, but once he committed to the idea, Mays poured himself into the business side of barbecue with the same intensity he once reserved for film study and weightlifting.
A Family Affair
“Mays Meat Co.” is a true family venture. Cooper’s older brother, Cade Mays—also a former Tennessee offensive lineman and current NFL guard—serves as co-investor and consultant, helping manage the business from afar during the offseason.
Their father, Kevin Mays, contributed his own secret sauce recipes and even helped design the restaurant’s interior, which features memorabilia from all three generations of Mays family football history, including framed jerseys, helmets, and candid sideline photos.
But the menu is the real MVP.
Highlights include:
- Smoked Brisket Sandwich: Thick-cut, slow-cooked brisket topped with house-made spicy slaw on a buttery brioche bun.
- Rocky Top Ribs: A full rack smoked over hickory wood and glazed with “Touchdown Tang” sauce.
- Peyton’s Pulled Pork Nachos: A tribute to Vols legend Peyton Manning, this shareable plate piles smoked pork over kettle chips with melted cheese, jalapeños, and sour cream.
- The 865 Platter: A sampler of all meats with two sides and cornbread, perfect for the indecisive or the extremely hungry.
The menu also offers locally-sourced sides like macaroni and cheese, baked beans, vinegar slaw, fried okra, and banana pudding served in mason jars.
Knoxville Shows Up
Opening weekend proved that the Volunteer faithful were more than willing to follow Mays from Neyland Stadium to the smoker pit. A line wrapped around the block for hours, with patrons eager to sample the goods—and get a glimpse of Cooper in his new role as restaurateur.
“I waited an hour and a half, and it was worth every second,” said longtime Vols fan Teresa Walker. “I watched Cooper play every home game the last four years, and now I get to eat his brisket. This town loves him.”
Several of Mays’ former teammates—including quarterback Joe Milton III, wide receiver Bru McCoy, and running back Jaylen Wright—showed up to support him and raved about the food on social media, helping the restaurant trend locally on Twitter.
Even Tennessee head coach Josh Heupel made an appearance, joking that he was scouting Mays’ new team of pitmasters.
“Coop was always a leader on the field,” Heupel said. “Now he’s leading in the kitchen. I’ll be back for those ribs.”
Bigger Than a Business
For Mays, this isn’t just about food—it’s about creating a space that celebrates East Tennessee culture and gives back to the community that shaped him.
Each month, “Mays Meat Co.” will host a “BBQ & Books” night, where a portion of proceeds goes toward purchasing school supplies for local elementary schools. There are also plans to offer cooking classes for high school students interested in the culinary arts.
“We’ve got so many young people in this area who love food but don’t see a path for themselves,” Mays said. “I want to show them that you can turn your passion into a profession.”
The restaurant has already announced partnerships with local farmers and butchers to keep ingredients fresh and support the local economy. Sustainability is also a priority, with biodegradable containers, reusable utensils, and a composting program in the works.
A Local Hero Reinvents Himself
Few college athletes make the decision to walk away from a potential professional career, especially one as high-profile as Mays’. But those who know him best say this isn’t surprising at all.
“Cooper’s always had an old soul,” said Cade. “While the rest of us were out playing Madden or watching film, he’d be slow-roasting pork shoulders at 2 a.m. He just loves it.”
Former offensive line coach Glen Elarbee echoed those sentiments.
“Coop had the work ethic and leadership you dream of in a lineman,” Elarbee said. “But his happiness was always about more than football. Watching him thrive in something else he loves—it’s inspiring.”
What’s Next?
Although it’s early days for “Mays Meat Co.,” the buzz has already sparked speculation about possible expansion. There are whispers of a second location near Nashville, and Cooper has hinted at a line of bottled sauces and rubs under the “Mays Meat Co.” label.
For now, though, he’s focused on mastering the restaurant game one plate at a time.
“I’m not thinking about chains or franchising yet,” he said. “I just want this place to be great. I want folks to walk in hungry and walk out happy.”
An Unlikely Role Model
In an era where athletes are increasingly multidimensional, Cooper Mays’ story stands out for its authenticity. He didn’t launch a barbecue brand to chase endorsements or capitalize on NIL deals. He simply followed his heart—and his stomach.
He’s also proving that there’s life after football, even for players who could have gone pro. For young athletes across the South who may face tough decisions about their futures, Mays offers an example of how to embrace reinvention.
“You can love football and still let go of it when the time’s right,” Mays said. “This is the next chapter for me—and it smells a whole lot better than the locker room.”
A Taste of Volunteer Spirit
At its core, “Mays Meat Co.” is more than just a restaurant. It’s a reflection of the city that built Cooper Mays—and one he’s determined to give back to. It’s hard to imagine a more fitting sequel to a storied college football career than one centered around community, tradition, and really, really good barbecue.
So whether you’re a die-hard Vols fan, a curious foodie, or someone just looking for the best ribs in Knoxville, there’s now one more reason to head downtown.
