Inspired by the River
Crafted for You

Executive Chef Bronson Waguespack leads Tchefuncte’s into its next chapter as a Louisiana steakhouse. His career was built in some of the world’s most respected kitchens, including Fire Food and Drink, Sweet Basil, a stage at Geranium in Copenhagen, and Blue Hill at Stone Barns. Most recently he served as executive sous chef at Emeril’s in New Orleans, where he helped the restaurant earn two Michelin stars. His approach is guided by a lesson from his mentor: get good before you get fancy. That philosophy is on full display in the new menu, from a Prime Rib Cart carved tableside to dry-aged steaks, A5 Japanese Wagyu, and Gulf seafood with deep Louisiana roots. It is built on tradition, quality ingredients, and cooking the food guests actually want. “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.” For our regulars, many of the dishes you love will remain, alongside new additions worthy of a high-end steakhouse. Chef Bronson is here to honor what Tchefuncte’s has always done well while bringing something new to the table.

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