Our Story
More Than Just A Burger
Stack & Smoke started in the summer of 2018, in the back of a cramped garage on the east side of London, Ontario. Brothers Marcus and Devon Calloway grew up cooking with their dad — a long-time pitmaster who taught them that real food takes time, real wood, and a serious amount of respect for the ingredients.
After years of working the line at restaurants across Toronto and London, the brothers decided to bet on themselves. They scraped together every dollar they had, built a small smoker out of a 55-gallon drum, and started slinging burgers at the Western Fair Farmers' Market on weekends. The line stretched around the block by the end of that summer.
Today, Stack & Smoke is a full-service grill house on Dundas Street East — but the promise has never changed. Beef from Ontario farms, ground fresh daily. Hickory smoke, never liquid. Sauces made by hand. Buns baked in-house every morning. We don't cut corners because we don't have to. Honest food, cooked with serious passion. That's it.
What We Stand For
No Shortcuts. Ever.
Locally Sourced
We work directly with Ontario farmers to bring in the freshest beef, ground in-house every single morning.
Real Wood Smoke
Hickory wood, low and slow. No liquid smoke, no shortcuts — just real fire and patience.
Made From Scratch
Every sauce, every pickle, every bun. If we can make it ourselves, we do.
Our Philosophy
Honest Food, Cooked Right
We believe a burger should taste like a burger. Beef should taste like beef. Fries should taste like the potatoes they came from. We're not chasing trends or trying to reinvent the wheel — we're just trying to make the best version of a classic, every single time. That means slowing down. Doing things the long way. Treating every plate like it's going to someone we know. Because in London, it usually is.
The Founders
The Calloway Brothers
Marcus Calloway
Co-Founder · Head Pitmaster
The fire guy. Marcus runs the smoker, builds the menu, and tastes every sauce before it leaves the kitchen.
Devon Calloway
Co-Founder · Operations
The hospitality side. Devon runs the front-of-house, hires the team, and makes sure every guest feels at home.