At VUDU Foods CC , TWANG was born out of a lifelong passion for bold flavors and culinary craftsmanship. My journey began in the vibrant kitchens of New Orleans, where I spent my early career working in some of the city’s most renowned restaurants—**Commander’s Palace**, **Galatoire’s**, and **Emeril’s**. These experiences shaped my love for Creole and Cajun cuisine and taught me the importance of blending tradition with innovation.
Although my career eventually shifted into healthcare, my passion for food never wavered. Over the past **eight years**, I’ve worked tirelessly to perfect the recipe for TWANG. I collaborated with multiple co-packers, negotiating for months at a time to bring this sauce to life. Yet, time and again, deals fell through— After countless roadblocks, I decided to take matters into my own hands.
At VUDU Foods Nola, TWANG was born out of a lifelong passion for bold flavors and culinary craftsmanship. My journey began in the vibrant kitchens of New Orleans, where I spent my early career working in some of the city’s most renowned restaurants—Commander’s Palace, Galatoire’s, and Emeril’s. These experiences shaped my love for Creole and Cajun cuisine and taught me the importance of blending tradition with innovation.
When you book an exclusive private dinner, I bring this legacy to your table. Together, we’ll craft a custom menu tailored to your tastes, with perfectly paired wines to complement each course. Every dish will be prepared in your kitchen and served tableside on imported porcelain china. And when the evening ends, your kitchen will be left spotless-as if I was never there.
This is more than just dinner-it’s a one-of-a-kind experience. Let me bring the artistry of the world’s finest kitchens into your home. Contact me to reserve your date and prepare to savor an evening of extraordinary flavor, storytelling, and excellence.
The Louisiana Blue crab salad with avocado emulsion and Bloody Mary sorbet.
Cast iron seared bbq gulf shrimp fire roasted peppers and Brie whipped stoneground grits.
Cast iron seared Red fish with fennel purée, traditional ratatouille and citrus emulsion
Roasted duck breast with a cumin polenta cake and a warm salad of duck confit, vanilla poached pear, petit greens and Roasted pecans and homemade whorcheshire
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This Redfish was cooked perfectly! The fennel purée was smooth, the ratatouille had the best flavors, and the citrus emulsion tied it all together.
Vudu Foods turned me into a believer in Creole food. The red beans and rice were on point, and that cornbread was next level.
I tried the pecan pie and it was the pie of my dreams. The coffee gelato + bourbon chocolate ganache? Insane. I could eat this every day. Totally recommended!
I’ve lived here my whole life, and Vudu Foods still blew me away. This is real New Orleans flavor, no doubt about it!
Man, I had the best seafood boil of my life from Vudu Foods! Spicy, buttery, and packed with flavor. There is no way I'm eating anywhere else when I’m in NOLA.
I didn’t know a salad could taste this good! That avocado emulsion was creamy, the crab was fresh, and the Bloody Mary sorbet? Genius.
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Vudu Food is a renowned name in the market, known for bold flavors and culinary craftsmanship.
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