We would like to introduce our New Orleans Chef, Matt Watson.
With over thirty-four years of culinary experience, our New Orleans Chef brings a level of knowledge and skill that will undoubtedly put Jenevein’s on the map of great North Texas restaurants.
Matt, our New Orleans Chef, was raised in the restaurant business from birth. He started at a young age working at his grandfather’s seafood bar and grill. That is where it all began, at The White House Seafood Restaurant in New Orleans.
In 1977, his parents opened a restaurant known today as Bear’s. They dished out roast beef Poboys dripping with gravy by the hundreds to long lines of people waiting in the sweltering Louisiana sun. To this day it is still considered to be the best Poboy in Louisiana or anywhere else for that matter.
Due to the success of the original Bear’s, three new Bear’s restaurants were opened in other parts of Louisiana and still thrive today. Matt played an integral role in the opening of each of these new restaurants.
Our Chef also has his own line of original, handcrafted products including BBQ sauces, marinades, batters for frying, salad dressings, and dipping sauces.