Born on the Bayou…

Bart Bell grew up in the bayou country of southern Louisiana in the quaint Cajun town of Breaux Bridge, eventually migrating to Franklin. In his household it was common knowledge that if Daddy was in the kitchen cooking, something savory was sure to ensue. “Don’t worry what it is, just eat” was often the response to the question “what is this?” Summertime meant fishing and swimming from the pirogue in Bayou Teche, making hideouts and trails, mosquito bites and poison ivy. The arrival of fall meant football and hunting duck & deer, LSU & the Saints. No video games or 24 hour cartoon channels, Bart had the upbringing of a typical child fortunate to be born on the bayou.

Raised in this enriched culture and guided by his father’s love of the kitchen, Bart developed a passion for cooking authentic Cajun food. For the past 16 years, he has worked his way east cooking in kitchens from Baton Rouge to New Orleans. Throughout his culinary journey, Bart has expanded his repertoire to include Italian, French, Creole, American cuisine as well as becoming an ace on the barbeque pit.