“Because Nice Matters”
It is our passion to bring our customers a dining experience reminiscent of days gone by, complete with southern etiquette and southern hospitality.
We will serve only the best foods possible made with the freshest ingredients, quickly at reasonable prices.
We will strive for 100% customer satisfaction.
Executive Chef Randy Missildine is a graduate of the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, and he has a passion for cooking Southern food. “I love making people happy with food. That's really why I decided to become a chef. I've always loved to cook, and it really gives me pleasure seeing people enjoy the food that I’ve prepared for them.” While raised in the south and on traditional southern foods, Chef Randy has added Cajun and Creole food to his repertoire.
While in culinary school, Chef Randy won first place, side dish division, in the Bruce Foods competition for his Sweet Potato Mousse. He also completed his senior externship at the prestigious and award winning New Orleans Country Club. He has worked at several restaurants and most recently was a private/corporate chef for Edison Chouest Offshore in south Louisiana.