Knoxville, TN – Tennessee Volunteers center Cooper Mays surprises fans by retiring from football to open a barbecue restaurant, trading his helmet for a chef’s hat in bold new venture.

Knoxville, TN – In a move that stunned fans and delighted food lovers, Cooper Mays, the longtime anchor of the Tennessee Volunteers offensive line, has officially announced his retirement from football to pursue a radically different passion: barbecue.

Yes, you read that right. The same Cooper Mays who bulldozed SEC defensive linemen and protected Volunteer quarterbacks for years is now donning a chef’s hat and apron. His new mission? To smoke meats, serve sides, and create a Southern barbecue experience that honors tradition while adding his own bold twist.

The 23-year-old Knoxville native made the announcement in front of a modest crowd gathered outside the doors of his new restaurant, “Mays’ Smokehouse”, which sits just a stone’s throw from the University of Tennessee campus. The location is no accident—this venture is as much a love letter to the Volunteer community as it is a business.

“This town gave me everything,” Mays said during the announcement. “My heart’s always been in Knoxville. I just want to build something that brings people together—just like football did.”

A Shocking Retirement

The news came as a shock to many. Mays had been considered one of the most dependable linemen in the SEC, known for his toughness, leadership, and football IQ. NFL scouts had projected him as a mid-round pick, and his draft stock was steadily rising after a solid senior season and strong showings in pre-draft interviews.

But behind the scenes, Mays had been weighing his options carefully. Football had been a part of his life since childhood, deeply rooted in the Mays family legacy—his father, Kevin Mays, also played at Tennessee. But as Cooper approached the end of his collegiate career, another passion began to take hold.

“I’ve always loved football, and I always will,” he said. “But when I really sat down and asked myself what I want my life to look like twenty years from now, I saw smoke rising from a smoker, not from a stadium tunnel.”

From Locker Room to Smoke Room

The transition from athlete to entrepreneur isn’t always seamless, but Mays has been preparing for this for years, albeit quietly. During his off-seasons and school breaks, he worked part-time at local restaurants, visited iconic barbecue joints across the South, and even took culinary classes focused on Southern cooking.

Teammates often joked about “Coop’s Ribs,” which he would bring to team potlucks and Sunday film sessions. What began as a hobby to decompress quickly became a passion. At one point, he even built a custom offset smoker in his backyard using spare parts and YouTube tutorials.

“It was more than a hobby,” Mays admitted. “It was therapy. It gave me peace during some tough injuries, and it gave me focus when things in football felt uncertain.”

According to close friends and family, the idea to open a barbecue restaurant solidified in his junior year, after he hosted a team cookout that drew over 50 players, coaches, and staff. “Everyone kept saying it was the best brisket they’d ever had,” he said with a laugh. “That was the moment I thought, ‘maybe this could really work.’”

The Vision: Mays’ Smokehouse

Mays’ new venture is not just another barbecue joint—it’s a fully envisioned dining experience. Located in a refurbished brick building just a few blocks from Neyland Stadium, the restaurant combines rustic charm with modern sensibilities. Wooden booths, vintage Volunteer memorabilia, and the subtle aroma of hickory smoke create a welcoming space that feels both nostalgic and fresh.

The menu is unapologetically Southern, yet with creative flourishes:

• “Volunteer Ribs” – slow-smoked baby backs with a signature dry rub
• “Smoky Mountain Brisket” – 14-hour smoked beef with a bourbon glaze
• “SEC Pulled Pork Sandwich” – topped with vinegar slaw and spicy peach sauce
• “Gridiron Greens” – collard greens braised in smoked turkey and apple cider
• “Rocky Top Mac” – smoked gouda mac and cheese with a crunchy cornbread topping

There’s even a dessert named after Cooper’s number—“63-Layer Banana Pudding”—which is, in fact, more metaphor than literal layer count, but it’s become an early fan favorite.

The drink menu features local brews, sweet tea in mason jars, and a line of specialty cocktails named after famous Tennessee victories.

The Community Connection

What truly sets Mays’ Smokehouse apart, though, is its emphasis on community. Cooper has partnered with local farmers and meat suppliers to source ingredients and has hired a staff composed largely of Knoxville residents, including a few former teammates looking to stay local after graduation.

Every Thursday, the restaurant hosts “Big Orange BBQ Night,” where a portion of the proceeds go toward supporting youth sports programs in East Tennessee. Mays also plans to host cooking workshops for student-athletes and summer camps for aspiring young chefs.

“This place isn’t just mine—it’s ours,” Mays emphasized. “Knoxville raised me. This is my way of saying thanks.”

Already, the restaurant has drawn attention from former players, alumni, and local media. One patron called it “a place where the spirit of Tennessee football lives on—even in the offseason.”

Life After Football: No Regrets

Walking away from football is never easy, especially when a pro career is still on the table. But Mays insists he has no regrets.

“I’ve been blessed to play the game I love at a place I love,” he said. “I’m proud of what I did in orange and white. But this new chapter—this feels right.”

Asked if he misses the game, he smiled. “I miss the locker room. I miss the guys. But not a day goes by that I feel like I made the wrong choice.”

He stays in touch with former teammates and still attends games when he can. Mays even provides pre-game meals to the Volunteers on occasion—his pulled pork sandwiches have already become a superstition for some players.

A New Kind of Legacy

In a college sports world often defined by stats, draft projections, and highlight reels, Cooper Mays is writing a different kind of legacy. One that proves success doesn’t have to follow a single path.

His story is one of courage—not just the physical toughness it takes to be an SEC lineman, but the emotional strength to walk away from a future that many assumed was already written. It’s also a story of creativity, resilience, and homegrown pride.

“Mays’ Smokehouse isn’t just a restaurant,” said a local fan. “It’s Cooper saying, ‘I’m still here, Knoxville. Just feeding you in a different way.’”

The Future Is Smokin’

As the restaurant settles into its first season, reviews are glowing, lines are long, and the community support is strong. Mays is already planning a second location and is in talks to bottle and sell his signature barbecue sauces by next summer.

But for now, he’s staying grounded—managing the kitchen, greeting guests, and even bussing tables when needed.

“It’s hard work,” he said, wiping sweat from his brow during a packed Saturday dinner rush. “But it’s the kind of hard work I love. Just like football, only with more flavor and a little less helmet-to-helmet contact.”

Cooper Mays may have left the field, but his impact on Knoxville is far from over. Whether snapping the ball or smoking brisket, one thing’s for sure—he knows how to bring people together, and that’s something you can’t measure in stats.

From the roar of Neyland Stadium to the sizzle of a loaded smoker, Cooper Mays is proving that passion, purpose, and a little hickory smoke can take you further than anyone ever expected.

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