Louisiana native takes the culinary reins at Roux

New executive chef, Bonnie Breaux, is bringing her Cajun roots to Roux's Tampa kitchen.

click to enlarge Bonnie Breaux. - Roux
Roux
Bonnie Breaux.

On the heels of the South Tampa restaurant's one-year anniversary, Roux has hired a seasoned Louisiana chef and restaurateur, Bonnie Breaux, as its executive chef.

Breaux — who's moved from her native Lafayette, Louisiana, to Tampa — opened her first restaurant in Covington, Louisiana. She's held the executive chef position at Clementine Café in New Orleans, and has also served as a brand consultant and private events chef for the McIlhenny family of Tabasco fame.

Though her roots are in the bayou, Breaux incorporates modern techniques, trends and international ingredients into her cooking. And she's a family gal, too.

"I received my culinary training at 'the institute of life,'" Breaux said. "With four kids and a revolving door of family and friends, my home was a restaurant serving anywhere from five to 100 people a night. It's all about family — from holidays to wedding receptions — that's what I hope to contribute at Roux."

Roux owners Roger and Suzanne Perry met Breaux at New Iberia, Louisiana's Gumbo World Championship Cookoff. Suzanne, who said Breaux has a knack for balancing Cajun seasoning and Creole attitude, put their first encounter simply: "One thing led to another."

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