About Us

Our Story

Tim has owned and operated Cajun 2 Geaux, a local food truck for the last 2 years. His successful food truck operation motivated him to open a restaurant in an area that keeps him close to home and less dependent on weather and seasonal work. He and his wife, Lori, are excited to bring a New Orleans experience and great food to the Twin Cities year round. He will continue to run the food truck during that peak season. Also see the Cajun 2 Geaux site - cajun2geaux.com.


Chef Tim

When did you know you wanted to cook for a living?

I have always wanted to cook but my life took me elsewhere. I have loved cooking and enjoyed food my whole life. I decided to go to culinary school when my wife told me I was done traveling in the aviation business and needed to choose a new career. That choice was easy, given the option.

What is your experience/education?

I started at a fast food restaurant when I was 14 years old. Later I worked for a well known caterer in Louisiana and served then Vice President, George H. Bush Sr. a plate of Jambalaya. I worked at a country club and a steakhouse when I was young.

I graduated from St. Paul College with a Culinary Arts degree and worked at the Lafayette Club in Minnetonka and for a caterer. I started my own food truck Cajun 2 Geaux after my deployment in Iraq and the rest is history…

Who is your biggest inspiration in the food industry and why?

I can’t pick just one. These people explained the culture, made it look easy and were good teachers while throwing in some humor.

What is your favorite dish to prepare?

Gumbo, because of it’s complexities. I enjoy making the classic Creole dishes.

What is your favorite food or type of food?

I like a rustic style meat dish. Actually one of my favorite foods is a good hot dog.

What is your biggest surprise about working at Bistro La Roux?

How much Minnesotans have embraced real Louisiana Cuisine.


Chef Troy

When did you know you wanted to cook for a living?

Watching my Grandma cooking in the kitchen was my inspiration. We went there almost every week-end. The smells were so amazing, I tried to get my hands in there as much as she would let me. I really wanted to lick the spoon when we baked.

What is your experience/education?

I did not go to culinary school, but started cooking at age 15 in a restaurant. I worked with a James Beard award winner at age 19, at Solera, and really learned to cook there. The Solera Chef is one of my mentors.

I have worked at many restaurants. The highlights were Edina Country Club, Surly, and Tilia. Two of the Chefs at those restaurants were also nominated for a James Beard Awards as well. I feel fortunate to have been trained by some of the best in the business.

Who is your biggest inspiration in the food industry and why?

Rene Redzepi – I appreciate his ability to create food from nature. I like how he thinks about farm to table food and his approach to honoring the animals.

What is your favorite dish to prepare?

Charcuterie and sausage

What is your favorite food or type of food?

Sushi

What is your biggest surprise about working at Bistro La Roux?

Learning about a new cuisine and the history of the dishes.


Chef Jack

When did you know you wanted to cook for a living?

My Dad is a Chef and I grew up cooking with him. We have done many barbeques together including cooking a whole hog. My epiphany came in the summer between 10th and 11 grade. I was mowing the lawn and realized that the things I really enjoyed doing were all food related and cooking. I went to work at a golf course/ restaurant as a line cook to test the waters and it sealed my conviction.

What is your experience/education?

I started at a country club when I first started. I worked in a meat department during school and graduated from Auguste Escoffier School of the Culinary Arts in Bolder CO. I went there because they have an emphasis on Farm to table cuisine. We also got to visit the Farms and saw every aspect of the process. Personally, it was a chance to see a different part of the country.

Who is your biggest inspiration in the food industry and why?

Brian Polcyn – I enjoy his Farm to Table style and his charcuterie and meat preservation techniques. I especially like the focus on the Heritage Hogs.

What is your favorite dish to prepare?

Artisan breads using wild yeast cultures.

What is your favorite food or type of food?

Sushi – I really appreciate watching the making of this complicated but yet simple dish.

What is your biggest surprise about working at Bistro La Roux?

The mass of seafood coming from Louisiana direct to the airport – very genuine.


Chef Melanie

When did you know you wanted to cook for a living?

Just a year ago when I started at Bistro La Roux. I wanted to learn more about cooking and knew it would be a different learning experience.

What is your experience/education?

I dabbled in catering and baking for about 3 years and enjoyed it but it was overwhelming because I did it myself.

Who is your biggest inspiration in the food industry and why?

Gordon Ramsey – because he came from nothing and made a name for himself working very hard. I watch him on TV and have heard about his early struggles from a book Chef Tim read. He is impressive.

What is your favorite dish to prepare?

Sheppard’s Pie and Lasagna

What is your favorite food or type of food?

American

What is your biggest surprise about working at Bistro La Roux?

How little I know and how humble I have become.


Chef Garrett

When did you know you wanted to cook for a living?

My wife worked for Bistro La Roux as a server so I asked if any additional help was needed. I started as a bartender but help was needed in the kitchen. I have found that I really enjoy working in the kitchen. I like learning new things and seeing how dishes are prepared.

What is your experience/education?

I have never worked in a restaurant before. I have worked here almost a year. I am doing my Master’s degree in Agronomy, which is the study of cropping systems and how to improve them for farmers. Although working in a restaurant is new, working with food has always been interesting to me. I have always had a passion for food and seeing how things ingredients come together to make something really good has been fun.

Who is your biggest inspiration in the food industry and why?

Gordon Ramsey – I like his cooking style. The tips I learned for cooking at home were from his “how to” videos.

What is your favorite dish to prepare?

Corn meal rolls with my Grandma.

What is your favorite food or type of food?

I love anything with meat in it. I love a good steak the best. I grew up with beef cattle and had it from a very early age.

What is your biggest surprise about working at Bistro La Roux?

How much work it takes to prepare all the food and get it out to the customers in a timely manner. The Chef staff all works very hard.