About
AsianCajun Proboys restaurant is the culmination of decades of gastronomical study and practice. Having grown up in the Cajun Louisiana culinary world of Lafayette and New Orleans, Matt Miller later graduated from the Institute of Culinary Education (then called Peter Kump's) in New York City in 1994. He then worked in several restaurants all over the US, including under Chef Diane Forley at the famed, award-winning Verbena in New York. He later spent five years in mainland China learning the secrets of Chinese cuisine.
AsianCajun Poboys is an innovative new take on the classic Louisiana sandwich. We serve poboys with authentic Asian fillings and authentic Asian sides, all served with Louisiana Cajun flare. We make everything from scratch with our own hands, from our bread down to our mayonnaise. Nothing is pre-made, processed food, and nothing is frozen to serve later.
Contribute to AsianCajun Poboys and become a part of a new legend!
Risks and challenges
Restaurants always run some risk, but my plan is streamlined, with low costs few employees.
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Funding period
- (60 days)