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Ep. 8 - Chef Brandon Naquin: General Manager | Spahr's Downtown
Miracles in Meat Podcast | Ep. 8 – Brandon Naquin: Culinary School, Cajun Cooking & Running Spahr’s in Thibodaux
From Culinary School to Restaurant Management: A Chef’s Perspective on Louisiana Cooking
In this episode of Miracles in Meat, Shane Thibodaux sits down with Brandon Naquin, General Manager of Spahr’s in Downtown Thibodaux and a graduate of the Chef John Folse Culinary Institute at Nicholls State University.
A third-generation Bourgeois Meat Market customer, Brandon shares how his early love for Cajun cooking led him from the family kitchen to culinary school and eventually into managing one of Thibodaux’s most well-known restaurants. From mastering family recipes to navigating the challenges of restaurant management, this episode is packed with insights on food, heritage, and leadership in the hospitality industry.
Inside This Episode:
🍴 Brandon’s journey through culinary school & how it shaped his career
🍴 The art of Cajun cooking & the value of preserving family recipes
🍴 Managing a historic restaurant—the highs, the challenges, and what makes Spahr’s unique
🍴 Customer service in the food industry—what makes a restaurant truly great
Why You Should Listen:
This episode is perfect for food lovers, aspiring chefs, and business owners who want to learn about Cajun cuisine, culinary education, and what it takes to run a successful restaurant in Louisiana.
💥 Exclusive Offer
🛒 Use code: MIMPODCAST for 10% off your cart at checkout!
🔗 Connect with Us:
🌐 Website: www.bourgeoismeatmarket.com
📍 Facebook: https://www.facebook.com/bourgeoismeatmarket
📸 Instagram: https://www.instagram.com/bourgeoismeatmarket/
📩 Email: Shane@[email protected]
View all episodes
By Shane ThibodauxMiracles in Meat Podcast | Ep. 8 – Brandon Naquin: Culinary School, Cajun Cooking & Running Spahr’s in Thibodaux
From Culinary School to Restaurant Management: A Chef’s Perspective on Louisiana Cooking
In this episode of Miracles in Meat, Shane Thibodaux sits down with Brandon Naquin, General Manager of Spahr’s in Downtown Thibodaux and a graduate of the Chef John Folse Culinary Institute at Nicholls State University.
A third-generation Bourgeois Meat Market customer, Brandon shares how his early love for Cajun cooking led him from the family kitchen to culinary school and eventually into managing one of Thibodaux’s most well-known restaurants. From mastering family recipes to navigating the challenges of restaurant management, this episode is packed with insights on food, heritage, and leadership in the hospitality industry.
Inside This Episode:
🍴 Brandon’s journey through culinary school & how it shaped his career
🍴 The art of Cajun cooking & the value of preserving family recipes
🍴 Managing a historic restaurant—the highs, the challenges, and what makes Spahr’s unique
🍴 Customer service in the food industry—what makes a restaurant truly great
Why You Should Listen:
This episode is perfect for food lovers, aspiring chefs, and business owners who want to learn about Cajun cuisine, culinary education, and what it takes to run a successful restaurant in Louisiana.
💥 Exclusive Offer
🛒 Use code: MIMPODCAST for 10% off your cart at checkout!
🔗 Connect with Us:
🌐 Website: www.bourgeoismeatmarket.com
📍 Facebook: https://www.facebook.com/bourgeoismeatmarket
📸 Instagram: https://www.instagram.com/bourgeoismeatmarket/
📩 Email: Shane@[email protected]