Born and raised on the Alabama Gulf Coast with three brothers, my father moved from New Orleans, settling 2 hours east, in Mobile, Alabama, where he met my mother who sang in the Mobile Opera. While it’s often argued between residents of both cities, Mobile is actually the birthplace of Mardi Gras and it is also the sister city of New Orleans, featuring similar heritage, architecture, and cuisine.
As a child, we would visit my grandfather and Aunts & Uncles every few weeks and this is where I began to learn more and more about Cajun/Creole cuisine, including the importance of using fresh/quality ingredients in my style of cooking.
Over the last 20+ years, I’ve had the privilege of learning from chefs with various culinary backgrounds. Their styles all have three things in common, their love of food, family and their love for New Orleans!
Reggie Pulliam
Reggie Pulliam was born in Southern Louisiana, where his parents and their parents and their parents had laid roots for years.
Reggie has fond memories of learning to cook with his mother and grandmothers and the smells of a roux or a trinity being cooked on weekend mornings. Reggie graduated from Louisiana State University in Baton Rouge, where he helped open several restaurants.
Reggie has a wife and child in Southern Alabama, and is looking forward to bringing his native cuisine across the Atlantic, utilising his two decades of restaurant experience.
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