After serving in the Navy and being stationed in Mississippi, Brad found himself drawn to the vibrant flavors and rich culture of the Gulf Coast. Weekend trips to New Orleans became a ritual, where he immersed himself in the city’s legendary food scene—savoring smoky gumbo, spicy jambalaya, and the soulful depth of Creole and Cajun cuisine. It was there, amid the bustling kitchens and time-honored traditions, that his passion for Southern cooking was born.

Determined to master the craft, he trained in classical French cuisine, refining his techniques in some of the finest kitchens. While his deep knowledge of French culinary techniques and pastry gave him a strong foundation, his heart remained with the bold, rustic flavors that first captivated him. That passion ultimately led him to Roux St. Café, where he now brings his unique blend of skill and Southern soul to every dish.

At Roux St. Café, the executive chef combines the precision of French training with the warmth and tradition of Cajun cuisine, creating dishes that are both refined and deeply comforting. From creamy, perfectly seasoned Shrimp and Grits to slow-simmered gumbo, every plate tells a story, one of heritage, passion, and the joy of bringing people together through food.

For Brad, cooking isn’t just about technique, it’s about creating experiences, honoring traditions, and sharing the flavors that first sparked his love for the kitchen. And at Roux St. Café, he’s doing just that, one bold bite at a time.

Executive Chef Brad Yoder

From French Classics to Cajun Soul

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