Tchefuncte’s has always been a place where the river, the room, and the food come together to create something guests return to again and again. Now that story continues with Executive Chef Bronson Waguespack at the helm. He brings to Madisonville a career shaped by some of the world’s most respected kitchens.

Chef Bronson’s path into cooking started young, and not exactly by design. After some trouble in school as a kid, his mother put him to work washing dishes at a local F.O.E. in Chagrin Falls, Ohio. What began as a consequence quickly became something else entirely. He found himself drawn to the rhythm of the kitchen and the camaraderie among the cooks, and a career was born.

That early spark carried him through some of the industry’s most demanding kitchens. He trained at Fire Food and Drink in Cleveland, where a sous chef encouraged him to buy a used cookbook every week. That habit opened the door to a lifelong study of culinary literature. From there his path led to Sweet Basil in Vail, Colorado, a six-month stage at Geranium in Copenhagen, and time at Blue Hill at Stone Barns in New York. Those three kitchens shaped his understanding of technique, discipline, and world-class hospitality. After the pandemic, he joined Emeril’s in New Orleans, rising to executive sous chef and helping the restaurant earn two Michelin stars.

“Tchefuncte’s appeals to me because of its commitment to quality and the rich culinary traditions of Louisiana,” Chef Bronson says. “I’m excited about the opportunity to influence a menu that reflects both the region’s heritage and premium ingredients, alongside innovative culinary practices.”

Under his direction, Tchefuncte’s is stepping into its next chapter as a Louisiana steakhouse, one built on tradition, simplicity, and doing things the right way. “Guests should expect a Louisiana steakhouse that’s cooking the food you want to eat, without the extra fluff you don’t,” he explains. He credits the philosophy in part to his mentor, Chef Josh Adamo, who taught him to “get good before you get fancy.” It is a principle he keeps close as he develops new dishes.

That philosophy is already on the plate. Tchefuncte’s new menu leads with a Prime Rib Cart, carved tableside with au jus, creamed spinach, and potato purée, alongside dry-aged prime steaks, A5 Japanese Wagyu, and Wagyu Sakura Striploin. Beyond the butcher’s case, the menu carries a distinctly Louisiana point of view, from BBQ shrimp and Lake Pontchartrain jumbo lump crab cake to a Gulf Redfish Oscar and a raw bar of oysters and Kaluga caviar. It is a menu built to reflect exactly what Chef Bronson describes: classic technique, quality ingredients, and nothing on the plate that doesn’t need to be there.

That respect for tradition extends to how he leads. Chef Bronson works closely with Sous Chef Michael Harper, who has helped guide him through the nuances of Louisiana cooking since his arrival, a partnership he credits often. “My leadership style is collaborative and supportive,” he says. “It’s important to me that every team member feels valued and encouraged to contribute.”

For longtime guests, the message is clear. “I’d assure them that many of their favorite dishes will remain,” he says, “but I’m also excited to introduce new options that enhance the experience.” He sees it as an opportunity to honor what Tchefuncte’s has always done well while inviting guests to explore the classics of a high-end steakhouse.

Asked to sum up his food philosophy in one sentence, his answer is simple: “Trying my best to do things properly. If we serve a dish, I want it to be exactly what I would want if I ordered that dish, with flavors that are classic, presentations that are beautiful, and technique that is sound.”

It’s a fitting way to begin this next chapter, one guest and one dish at a time.