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.
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.
Now, I’ve gone back to my roots, starting small and handcrafting each batch of TWANG myself. Every bottle is hand-packed with care, ensuring that each drop captures the essence of New Orleans and delivers the unique flavor I’ve worked so hard to achieve.
While I may be a small, hands-on operation for now, I’m committed to growing TWANG slowly and steadily. My goal is to become a fixture in the New Orleans food scene, sharing the rich flavors of our city with the world, one bottle at a time. TWANG represents more than just a sauce; it’s a dedication to the craft and culture of New Orleans.
TWANG is a handcrafted, aged Worcestershire sauce that marries old-world tradition with the bold spices of New Orleans. It’s a reflection of my culinary journey, a sauce that captures the soul of the city and brings a new twist to classic flavors.
At VUDU Foods Nola, we take pride in crafting a sauce that enhances any dish, whether you’re adding it to jambalaya, red beans & rice, or even a Bloody Mary. TWANG adds just the right touch of sweetness, spice, and complexity to elevate your favorite meals.
Today, I’m excited to share TWANG with food lovers everywhere. It’s more than just a sauce-it’s a celebration of New Orleans, a city that has been at the heart of my journey from the very beginning.
Imagine an evening where your kitchen transforms into the stage for a world-class dining experience-an intimate, personalized performance crafted by a chef whose career spans some of the most iconic kitchens in the world. From the bustling heart of Commander’s Palace to the refined luxury of The Ritz-Carlton and the storied elegance of Galatoire’s, my journey has been shaped by a relentless pursuit of excellence, precision, and a passion for unforgettable flavors.
I began humbly, washing dishes at Maurice French Pastries under the legendary Jean Luc, before rising through the ranks of New Orleans’ finest kitchens. At Commander’s Palace, I honed my craft under Jamie Shannon. With Emeril Lagasse and Chris Wilson, I mastered bold, innovative flavors. My work with Frank Brunachi at The Ritz-Carlton contributed to a prestigious Five Diamond recognition, a testament to my commitment to culinary artistry. Leadership roles at Navio in The Ritz-Carlton Half Moon Bay and then back to Commanders Palace under Tory McPhail as a Sous chef, and later as Executive Sous Chef at Galatoire’s, further refined my philosophy: that dining should be more than a meal-it should be an experience.
Twang is a handmade, aged boutique worcestershire sauce crafted by a New Orleans-born and raised chef.. This new and unique version combines an old world recipe with new regional flavors. As a New Orleans based company that takes pride in what is uniquely New Orleans, we are excited to share this recipe with the world. Add a little sweet, a little spice…a little Twang to your favorite dishes such as jambalaya, red beans & rice, or gumbo. Use as a marinade, drizzle, or finish with a glaze on just about anything…especially in your favorite Bloody Mary!!!
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