Founded in 1989, Chef Tim Kringle is the original owner. Dining Room, Catering, and Marketing Specialists, Justin McDonald and Brandon McDonald, and Partner and Chef Charles Taucer IV, are operating partners. All of the chefs, managers, and partners have worked their way up through the ranks.
Executive Chef Barrett Meeks, a native of Baton Rouge, developed a passion for food at the early age of 8, when he was lucky enough to be brought into the kitchen of John Folse at Lafitte's Landing Restaurant to see how a dessert was plated. While at LSU, Barrett studied history but eventually fell in love with working in the kitchen and decided to enroll at Louisiana Culinary Institute. Chef Barrett uses his creativity, along with the array of bountiful produce and seafood that Louisiana has to offer, to create one brilliant dish after another and will forever be in pursuit of the perfect bite. Sous Chefs Jeremy Campbell and Tyler Bates run the day to day kitchen operations, working hand in hand with our talented kitchen staff to prepare and serve the best cuisine Baton Rouge has to offer!
Our Management staff is led by General Manager, Derrick Davis. The team includes Associate Manager Moe Wilson Jr., Wine Director Ryan Fitzgerald, Bar Manager Isabella Holder, and Service Manager Paul Bucari. They work together with the kitchen staff, bartenders, servers, hostesses, and server assistants to provide guests with an unforgettable dining experience.