A Word from the Chef
I’ll start this with two words – simplicity and genuineness. These two principles are the foundation and framework for my philosophy of cooking. My first love is Italian, Cajun and Creole cuisine. All of these cultures are known for using fresh, high quality ingredients from their own surroundings and letting the food speak for itself. They create genuine, full flavored dishes harvested from the land and the water that surrounds them. They share the same values that I learned growing up on a midwestern farm. I believe that these are the building blocks that make up great food.
People often ask me one main question about Cajun and Creole food — "is it spicy?" My answer is always the same. Cajun and Creole food are about depth of flavor, not setting your tongue ablaze with hot peppers. It’s more about exciting your tongue rather than sedating it. The last bite should be as delicious as the first. Cajun and Creole food are about a celebration of food, drink and music.
These cuisines make my food personal. As personal as a fingerprint, inspired by all I have learned, seen and tasted. I strive to create simple, hearty, genuine dishes that let the food be what it is. My menu is dedicated to all the great cooks and chefs I have learned from.
