Opelousas, LA – What began 45 years ago as a retirement hobby for a South Louisiana Chef has turned into a nationally recognized brand led by multiple generations of family members. Now, as Tony Chachere’s Famous Creole Cuisine celebrates this milestone anniversary, it operates out of a 40,000 square-foot facility and employs more than 75 full-time staffers.
In 1972, Tony Chachere fulfilled a lifelong dream, publishing his Cajun Country Cookbook. Among the many recipes in the book was his favorite homemade seasoning. He quickly sold 10,000 copies, and Gulf Coast residents began asking where they could purchase his trademark blend. Before he knew it, Tony Chachere’s Famous Creole Cuisine was born.
Under the leadership of Tony’s grandson Dan, the company has reached new heights. New creations are continually being added, and today, the Tony Chachere’s products include sasonings, marinades, dinner mixes, sandwich sauces, roux & gravy mixes, fish fry mixes, Bloody Mary mix and more.
“It has been such a privilege to watch the company expand, first locally, then regionally,” Don Chachere said. “Today, our products are available nationwide and are even sold outside the United States. We believe we’re set up for many more years of sustainable growth and we owe it all to the support of our loyal customers.”
Tony Chachere’s Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s Famous Creole Cuisine continues to be family owned and operated and is located in Opelousas, Louisiana. Employing over 75 people, the family maintains a tradition of Creole authenticity in their comprehensive line of seasonings, mixes, marinades and sauces for both pantry and table.