Jason Fehon, Co-Owner & Brewery Manager
Jason can’t sit still for long…unless he’s got a pint of beer in one hand and good BBQ in the other. But the road to founding Bill’s Best didn’t begin with a love of BBQ or beer. At age 16, Jason bought a Gibson Les Paul, a Marshall amp, and learned to play the guitar. After realizing he wasn’t the next Jimmy Page, Jason focused his love of music on building a career in radio at the legendary FM station, WMMR. Jason parlayed an internship in 2001 to a position on the promotions staff, on to producing the Mid-Day show with Pierre Robert for ten years, and since 2004 he has been a staple in the DJ lineup. You can hear Jason cracking the mic on WMMR every Saturday and Sunday from 6-10am. When you meet him at the brewery, point at him and say, “5 seconds,” and he’ll immediately tell you the title, album and artist of whatever song is playing.
While he loves music, beer is an obsession. There is nothing in this world, except for his wife and two daughters, that Jason loves more than beer. Not only has he been a dedicated home brewer for the last decade, he regularly travels the world in search of that perfect pint. Most people’s paradise would be a sandy beach in a tropical location with a cocktail including a tiny umbrella. Instead, Jason dreams of sitting at the bar in a tiny pub in Bruges (Belgium) called t’Brugs Beertje talking to friends about beer and drinking a bottle of Drie Fontanein Golden Blend.
Diane Fehon, Co-Owner & BBQ Manager
Diane has spent most of her adult life being a wife, mother of five sons, and building her career in museum education at Glencairn Museum in Bryn Athyn, Pennsylvania. As her sons grew, so did her responsibilities at the museum. Family and career were on a lock-step path. In the midst of this, in the early 90s, Diane’s husband, Bill, created the recipe for what is now Bill’s Best Original BBQ Sauce. Then in 2009, Bill was diagnosed with a rare form of dementia, called fronto-temporal degeneration, at age 55. The life they knew was forever changed; everything shifted repeatedly as his disease progressed. Working full-time and caring for her husband were Diane’s top priorities, requiring all of her time and energy. After 5 years, Diane made the tough decision to place Bill in a facility where he would get the level of care she could no longer provide. Soon after, she retired from her beloved museum to assist her son Jason with the budding business, manufacturing and selling Bill’s Best Organic BBQ sauces.