Meet Our Culinary Artists
The passionate individuals behind Baton Rouge's authentic ethnic cuisine experience, each bringing decades of traditional cooking wisdom from their heritage.
Marcus Beaumont
Executive Head Chef
Marcus trained under master chefs in New Orleans before bringing his expertise to Toronto. His grandmother's jambalaya recipe remains our most requested dish, passed down through four generations of Louisiana cooking.
Valentina Rodriguez
Sous Chef
Growing up in her family's restaurant in Mexico City, Valentina mastered the art of authentic mole preparation by age sixteen. She joined us in early 2024 and revolutionized our weekend brunch program with traditional Mexican breakfast dishes.
Priya Sharma
Pastry Chef
Priya's innovative approach combines French pastry techniques with Indian flavors she learned from her mother's sweet shop in Mumbai. Her cardamom crème brûlée and chai-spiced macarons have become signature desserts since she joined our team.
Our Kitchen Philosophy
At Baton Rouge, we believe authentic ethnic cuisine comes from respect—respect for ingredients, traditions, and the stories behind every dish. Our team doesn't just cook; they preserve culinary heritage.
Each chef brings generations of knowledge, techniques passed down through families who understood that food connects us to our roots. We spend months perfecting traditional recipes, sourcing authentic ingredients, and learning the cultural significance behind every preparation method.
- Traditional preparation methods honored and preserved
- Authentic ingredient sourcing from specialty importers
- Cultural storytelling through carefully crafted dishes
- Mentorship programs connecting experienced and emerging chefs
- Community engagement through cooking workshops and cultural events
