1. Where did you learn how to prepare New Orleans cuisine? I really started to refine my repertoire and technique when I moved to New York in 1989 for my master’s degree in English education from Columbia University. I realized that if I wanted authentic food from home, I’d have to make it myself. I did call my grandmother and ask about her gumbo recipes, but the rest I developed on my own.
2. So what brought you to Japan? I was teaching English in New York, where I met my future Japanese wife! Twenty-plus years teaching English, yet here I am running a restaurant!