Rowdy Ranch: Where Hospitality Rides High
By WhitLei Burks

From Saddles to Smokehouses
Tony Edwards was raised in the heart of Tennessee Walking Horse country, splitting his early years between Lewisburg and Columbia. Like so many before him, the draw of the barn came early and never let go. In 1987, he took his first big step into the industry when he moved into the barn that trainer Jimmy Martin built in Cornersville, Tennessee. That’s where he launched a colt-starting business and began shaping a career rooted in long hours and hard lessons.

Along the way, Tony had the chance to learn from some of the best in the business—working under the guidance of names like Wayne Dean, Joe Fleming and Bob Reed. But like many in the training world, Tony quickly learned that horses could be feast or famine. “You were either eating potted meat or steak,” he jokes. “With catering—everybody eats.”

That sentiment, part humor and part truth, would eventually shape his next chapter. After selling the Bedford Market, Tony was offered a position as a DQP by Dr. Doyle Meadows and Dr. Steve Mullins. From 2009 to 2012, he worked in that role, bringing his horse knowledge into the ring in a new way. After a brief move to Texas, where he spent a couple of years still showing horses, Tony returned home to Middle Tennessee with a new vision—and a familiar fire.

He’d already built a following through the Bedford Market, and he could see a growing need for quality catering rooted in authenticity. With a smoker, a plan and a personality big enough to fill a barn aisle, Rowdy Ranch was born.

The Birth of Rowdy Ranch

Starting any business comes with its share of challenges, but for Tony Edwards, launching Rowdy Ranch felt more like stepping into a calling. “Everything has been a blessing,” he says. “I just had to break the ice and learn the knowledge part of it.”

That first crack in the ice came thanks to one of Tony’s best friends—Keith Hayes. It was Hayes who gave Rowdy Ranch its first real opportunity, inviting Tony to cater the Christmas party for his company, VIAM. That one event sparked a chain reaction. Since then, Rowdy Ranch has handled events at both of Hayes' country clubs—WillowBrook and Lakewood—and has earned a steady stream of loyal customers ever since.

From that first catering gig in 2014, Rowdy Ranch didn’t just grow—it exploded. “Who was doing this before we started?” Tony says with a laugh. “We are so blessed to be able to do the things we do. It just steamrolls.” What began with one truck and a single trailer has now expanded into a full operation with four mobile units, capable of catering multiple events across different locations—all at the same time.

The growth hasn’t come without the help of some key supporters. The owners of Master of Ceremonies in Tullahoma, Tennessee—Walt and Myra Farr—were instrumental in connecting Tony to one of his biggest breaks: an event for Jack Daniel’s. “That really helped bless our business,” he says.

Today, Rowdy Ranch caters everything from private parties to high-profile fundraisers, including the Southern Longbeards banquet for Randy Clanton. They’ve also become a familiar name at events like The Celebration, where Tony continues to make lasting connections. “So many people have trusted us with their events,” he says. “They’re just good, kind folks—and that’s what makes it all work.”

From Local Plates to Big Stages

While many small businesses struggle to make the leap from local events to large-scale clients, Tony credits Rowdy Ranch’s growth to two key ingredients: a strong staff and loyal customers. “Repeat business is where it’s at,” he says. One of his biggest blessings? Carol Smithson—his right hand from the beginning. Whether it’s food or horses, Carol has always been willing to dive in and do whatever needs to be done.

Word of mouth and satisfied clients helped Rowdy Ranch expand beyond its Middle Tennessee roots. While many of their bookings come from connections within the Tennessee Walking Horse industry, Tony and his crew also regularly serve clients across state lines, including events in Pennsylvania and Louisiana. Their calendar now includes everything from corporate functions to weddings, charity banquets and, of course, horse shows.
One of their longest-standing and most meaningful relationships has been with The Celebration, where Rowdy Ranch has served up meals in the Blue Ribbon Room for five consecutive years. Tony has worked with three different Celebration CEOs—Dr. Doyle Meadows, Mike Inman and now Warren Wells—helping elevate the event’s hospitality experience year after year.

But Tony’s contributions go beyond the kitchen. Committed to giving back to the industry that helped shape him, he recently played a key role in helping The Celebration reestablish a corporate partnership with Jack Daniel’s—a major win for the event and the community that surrounds it.

Feeding the Soul of the Community

While Rowdy Ranch is known for its bold flavors and booming business, Tony is most proud of the moments that never make the headlines—the ones rooted in generosity, service and heart.

During the height of the COVID-19 pandemic, Tony partnered with The Celebration to meet a growing need. For three weeks, several days a week, Rowdy Ranch served free meals to the community—feeding 400 to 600 people a day. No one was ever charged, and the support poured in. Donations from individuals and businesses helped keep the effort going, and the gratitude from those served left a lasting impact.

“It was one of the most rewarding things we’ve ever done,” Tony reflects. “To be able to feed that many people, at a time when folks really needed it ... that’s what this business is all about.”

His commitment to service didn’t stop there. Rowdy Ranch also stepped in to support the local soup kitchen during the pandemic, and today, the team continues to cook monthly—at no cost—for veterans through the VFW and Disabled American Veterans. It’s a tradition rooted not in publicity, but in purpose.

Tony admits that while it feels good to watch the business succeed, nothing compares to the appreciation he receives from the people he feeds. “This job has brought me more gratitude than anything I’ve done before,” he says. “To know we’ve been able to help this many people—it means everything.”

For Tony, giving back isn’t an afterthought. It’s the foundation. Rowdy Ranch was built to serve, and as long as there’s a need, he’ll keep showing up—with a hot plate and a full heart.

The Road Ahead

Looking to the future, Tony doesn’t have plans for major changes or flashy expansions. For him, success lies in consistency—and continuing to serve people with the same heart and hospitality that built Rowdy Ranch from the ground up.

“If we stay on the same path we’re on right now, I’ll be happy,” he says. “This has been the most blessed business you could ever imagine.”

The calendar stays full—booked solid through August of next year—and demand continues to grow. Yet despite the momentum, Tony is determined to preserve the personal touch that defines everything Rowdy Ranch stands for. It’s not about chasing bigger; it’s about holding onto what matters.

And what matters, for Tony, goes far beyond money. It’s about connection, gratitude and legacy. In 1991, he was 121st on the waiting list to get a box seat at The Celebration. Today, he cooks for the event and has earned a respected place in the fabric of the industry he loves. From humble beginnings to building a business that feeds thousands, Tony’s story is one of quiet grit, hard-earned success and faith in something bigger than himself.

As Rowdy Ranch continues to grow, Tony remains focused on what truly matters—serving others, staying grounded and never forgetting the people who helped him along the way. Among his greatest blessings is the friendship of Margaret McLaughlin, whose presence has enriched both his life and his business in ways words can hardly capture.