Meet Darren Chavis, owner and head chef of Creole Soul Cafe. He opened the restaurant in 2015 and credits his family for developing his work ethic, saying he is just one in a long line of stubborn entrepreneurs. Chavis surrendered a lucrative career in construction to spend his days making the food of his home — New Orleans. Chavis describes New Orleans cooking and Louisiana food culture as a melting pot. A standard bowl of gumbo serves as a perfect Exhibit A: the roux is from France; the name, from West Africa; and the filé, from Choctaw tribes of North America. And when asked the question "what's the difference between Cajun and Creole?" the answer is simple — country food vs. city food.

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