Twenty-five years ago, James Williams never imagined that an oyster would come to define his career. But today he’s grateful to the briny bivalve for bringing him to Tampa Bay. Williams is the brilliant new Executive Chef at Roux, the regionally acclaimed South Tampa restaurant known for its unique blend of Cajun authenticity with Creole Nouvelle cuisine. Writing the next chapter in Roux’s ongoing story of New Orleans meets Florida, Chef James joins an exemplary team at Roux including Chef At Large Bonnie Breaux, "The Cajun Queen," Chef Toni Haynes and Roux's honorable guest chefs.
Roux Chef-at-Large, Bonnie Breaux, famed Clementine Downtown chef du cuisine, displayed her skills as a guest chef at Roux in March 2015, returning three months later to fill the role of Executive Chef. Bonnie is the brains behind Roux's take on Shrimp and Grits known as Shrimp Breaux. Going forward Bonnie will represent Roux in distinctive culinary competitions nationwide.
Chef Toni Haynes is an Abbeville, Louisiana native, and LSU Alumnus. As one of the founding chefs at Roux Toni contributed many dishes to the Roux menu these past two years. Chef Toni has two cookbooks under her belt, or should we say apron, and works as an instructing chef at BergHOFF USA in Odessa where you can learn from this accomplished Roux chef.
Executive Chef James Williams at Roux Tampa
Appearing in the kitchen at Roux over the past two year's we've experienced celebrity guest chefs and community chef contributors like:
- Leon Galatoire, a 2005 James Beard Award winner and fourth-generation member of the founding family of the New Orleans historic restaurant Galatoire’s.
- David Hale, a CIA grad and a 20-year chef resident of New Orleans, Chef David treated lucky Tampa attendees to an unforgettable pop-up event last fall where he delighted everyone with spectacular dishes he created for the occasion.
- Brian Osborne, also a Louisiana native and LSU alum, Brian has skillfully been plating exquisite dishes for 20+ years and led the annual Cochon de lait event, a highlight of the school year for LSU students and faculty.
- Nancy Kimball Melonas, as the daughter of an 1800's NOLA shipping family Nancy honed her skills in the south, her specialty, Gumbo!
"Roux's cuisine is as storied as it is imaginative,” says Chef Williams. “That’s what drew me here. Roux respects and builds on the flavors of New Orleans in a way that’s uniquely Floridian.” He should know. A Winter Haven native, Williams’ kitchen foray started as oyster shucker for a Walt Disney World property before graduating to the kitchens of Commander’s Palace, Dickie Brennan’s Bourbon House in New Orleans, and the AAA four-diamond rated Bohanan’s Steakhouse in San Antonio. Chef Williams crafts delicate Eggs Sardou as easily as searing the perfect Pittsburg Blue Akaushi steak. It’s this elegantly balanced dark roux of experience that makes him a natural fit for a region restaurant looking to grow. “His roux might be better than mine,” jokes Chef Bonnie Breaux.
Roux’s second anniversary will be celebrated all weekend long during the last weekend in August. On Sunday, August 28 (the official anniversary), brunch and dinner service guests will be invited to toast to two years in South Tampa with a complimentary glass of champagne. On Saturday, August 27 from 11 a.m. to 1 p.m., Roux will host 102.5 The Bone’s Drew Garabo while guests mingle and celebrate over brunch. Bottomless mimosas will be offered for $10.25 and The Bone’s Street Team will be on hand with prizes and swag.
We look forward to seeing you at the celebration of taste and local small business this week at Roux! You will find us at the bar having one of Roux's amazing crafted cocktails!! Come raise a glass to Roux and meet Chef James!
