Raised in Oak Cliff, Craig Pouncy has over 13 years of culinary experience. A graduate of Le Cordon Bleu, he has cooked in kitchens in North Texas including Stephen Pyles, the Brooklyn Jazz Club, and Bent Tree Country Club. Chef Craig especially enjoys butchery and knife work. His passion for food is translated into dishes that are reflective of his own background, training, and regions. He enjoys executing Soul Food made with his French culinary education and he often incorporates a few Latin inspired notes from his Texan upbringing.
Our Chef de Cuisine credits his Louisianian grandfather for instilling him with a love, passion, and knowledge for Cajun food. Cajun food history includes the cultures of Southern, French, Spanish, Afro-Caribbean, Indigenous, Acadia, German, Italian, and later even Vietnamese people. There is no food like Cajun food for this reason.
Chef Craig is certified from North Carolina State University in canning methods. Michelle and Craig have collaborated to produce a line of jams, preserves, and rubs that are authentic to their own family traditions and dining memories. To learn more about our line of retail products, visit our Shop page.
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