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 Alex

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

I started working at a Co-op in Duluth, MN that had fresh produce and served food from scratch recipes. The freedom that I had to create ignited a fire in me that made we want to pursue the culinary arts.

What is your experience/education?

I graduated from North Hennepin Technical College with a Culinary Arts Degree. I have worked in a number of Bar and Grill restaurants and most recently at Tria.

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

Chef Sean Brock: because of his pursuit of farm to table cuisine, cooking seasonal with what is fresh and local and use of fresh ingredients. He pulls from memories and traditions from his childhood and puts them into his recipes to create something very special. He incorporates culture and regionally significant food into his rotating menu.

Chef Grant Achatz from Alinea: he uses scents to create an experience and to bring you to a place in your memory that is interesting and so creative. He went through some tough medical times and the drive and stamina he showed through that time is impressive.

What is your favorite dish to prepare?

Crispy Soft Shell Crab served over a rice and a homemade Kim Chi and a buttermilk ramp emulsion with a farm fresh sunny side up egg.

What is your favorite food or type of food?

100% Creole/Cajun style is my absolute favorite.

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

The openness of the individuals that work in the kitchen was a surprise. They are a breath of fresh air in an industry that can be filled with egos and overly competitive people.