We met in culinary school here in Louisiana ten years ago and we’ve been together ever since. We have a daughter, work on our family farm, and run two restaurants — Hot Tails in New Roads and Sac-A-Lait in New Orleans. We love to cook down-home Cajun classics for our family and friends.
We opened Hot Tails in the town of New Roads, just west of Baton Rouge. The restaurant originally began as an outlet for crawfish raised at our farm just down the road, but has evolved to include a full menu of our versions of Louisiana classic dishes and elevated comfort food. Since opening the restaurant, we’ve traveled around the state, nation and world to showcase Louisiana cooking traditions and ingredients. In 2013, we were crowned King and Queen of Louisiana Seafood.
In 2015, we welcomed our daughter Malley into the world and opened Sac-a-Lait, our restaurant in the New Orleans Warehouse District. Sac-a-Lait is a distillation of our dream of using native Louisiana ingredients in detailed and refined dishes — and making our mark on the New Orleans dining scene.
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