Chef Lionel Robin (pronounced Row´ ban)

Chef Robin grew up cooking in his family restaurant in Henderson, Louisiana, a small town in the heart of Cajun Country on the edge of the Atachafalaya Basin. In addition to operating the family restaurant in Henderson, he travels all over the world as Tabasco’s Hospitality Chef (a position he’s held since 1979 to the present). In his travels he has cooked for the British Open, The Masters, NASCAR Racing Events; the James Beard House in New York City; the Bahamas Billfish Championship and many other high profile events.

His restaurant has been featured in USA Today; the New York Times;; The Splendid Table; Texas Monthly Magazine; The Sydney Morning Herald; The Chowhound;; and Chile Pepper Magazine.

Chef Robin has been cooking for the McIlhenny family (owners of TABASCO® brand Pepper Sauce) at their ancestral home on Avery Island (home of the TABASCO® factory) for over 25 years. He is a frequent guest at special culinary events and hosts Cajun cooking demonstrations throughout Acadiana.

The Chef uses only natural Louisiana ingredients, wild Gulf of Mexico Shrimp, Louisiana Crawfish, Louisiana Crabs and the like. Absolutely no preservatives are used in his products, hence the need to ship the various entrees frozen with 2 or 3 day delivery.

The creation of this web site now allows you to sample the ultimate in gourmet Cajun entrees…some spiced with Tabasco and others in their original recipe form. For a true taste of Cajun Louisiana try all our products…your taste buds will sing a song of Louisiana!