Our namesake, Tony Chachere (sa-shur-ee) was indeed a real man. Born in 1905, he was a lover of life, hunting, fishing, and perhaps most of all, cooking. In fact, over his lifetime as a renowned chef, he was referred to as the “Ole Master” of fine Cajun cuisine

In 1970, after 2 successful careers,Tony retired–for the second time. Never one to rest on his laurels, or rest at all for that matter, he soon published the Cajun Country Cookbook, fulfilling a lifelong dream to record the recipes of his beloved South Louisiana cuisine. In the book, Tony included the recipe for his favorite home- made seasoning blend. It was only a matter of time before folks began to demand it’s unique flavor. Ever the entrepreneur, in 1972, Tony met the challenge and began to manufacture his now famous Creole Seasoning Blend.

Today, the Tony Chachere's seasonings has grown from the original Creole Seasoning to the addition of a Bold and new No-Salt blends. Our family of products has also exploded to almost everything Creole: marinades, dinner mixes, sandwich sauces, roux & gravy mixes, even a renowned bloody mary mix and more. Our continued success proves that good flavor spreads fast and it all began in the little Louisiana town of Opelousas.

Still family-owned, the mission of Tony Chachere’s Creole Foods has remained steadfast from the beginning. To achieve absolute customer satisfaction by manufacturing superior products in a total quality workplace.