Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella's Jack Stack of Martin City.

To stand out in the competitive Kansas City barbecue scene of the mid 1970s, Jack Fiorella and his wife, Delores, began cooking gourmet meats over hickory wood and created the most extensive barbecue menu in the country. The menu included Certified Angus Beef® Steaks, fresh seafood, award-winning Lamb Ribs and mouthwatering side dishes like Hickory Pit Beans and Cheesy Corn Bake.

Today, Jack Stack Barbecue is in its fourth generation of Fiorella family ownership and has evolved into the largest wood-fired cookery in the United States. Along with its six KC area restaurants, Jack Stack operates a full-service catering business, nationwide shipping engine and an event venue in southern Johnson County, Kansas.