Chef Chuck Subra is a native Louisianan and obtained his Diploma in Culinary Arts in New Orleans.
His flawless execution of creative Cajun cuisine made his restaurants, La Cote Brasserie and
Canal Street Grill, exciting New Orleans dining experiences.
Trained under Master French Chef, Rene Bajeux, Chef Subra learned the “cooking from the earth”
philosophy – using foods from the regions of which they originate. He is a devotee of incorporating
local ingredients and techniques into his cooking.
Chef Subra supervises all culinary operations and kitchens at Tropicana Evansville.
Enjoy Chef’s signature dishes at home! Click below for step-by-step instructions.