Today we’d like to introduce you to Brandon Titus.
Hi Brandon, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Yes, I would love to but first thank you for reaching out to me. I’m honored for this opportunity to be featured on your platform. I’m originally born and raised in Baton Rouge, Louisiana, growing up, I’ve always been exposed to food. At a very young age, I can vividly remember being in the kitchen with either my mom, dad, or grandparents watching them cook or trying to help mix or pour something into a bowl sometimes going as far as attempting to make recipes I’ve seen on the food network channel. Even when we would go grocery shopping, my siblings and me would run up and down the isles grabbing coupons out of these red coupon machines and pretending to play cooking shows or supermarket sweep.
As I grew, I would always talk with my cousin Devin about what type of restaurant I would have and make up menus in my head. Fast forward to the tail end of high school. I decided to go to culinary arts school. After looking into a few different schools, I settled with Gwinnett Technical College. Throughout my time there, I learned skills such as fruit and ice carving, classical and modern cooking techniques and restaurant management. After my time there, I went on to Johnson & Wales to receive my bachelor’s in Culinary Arts and Food Service Management. While in and following my years of schooling, I’ve held serval titles within the foodservice industry in both front and back of the house from dishwasher to server, General Manager to Executive chef. I’ve done it all. With all my experience and knowledge in hand, I was deceived to quietly open a restaurant last year in the middle of a global pandemic.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road at all. Opening a restaurant is a tremendous undertaking and having opened restaurants for different companies I’ve worked for, I thought it would be a breeze but adding a global pandemic into the mix made it ten thousand times more stressful and hectic. I’ve experienced equipment delays, health inspection delays, product shortages and even permit delays. All of which caused my target opening date to be pushed back week after week, but the biggest and most recent obstacle I can say I’ve faced has been dealing with the passing of my farther this past April, which caused my business partners to take a drastic left turn, from the lack of drive and focus in my absence to returning to find out thousands of dollars had been embezzled from the business, and my business partner leaving to go on vacation and trying to permanently close the brand, but throughout it all, I’m still standing.
Thanks – so what else should our readers know about Bourbon St Concepts?
At Bourbon St Concepts, we pride ourselves in traditional authentic Cajun-Creole cuisine with a twist. Cooked fresh to order daily. All of our ingredients or either locally sourced or shipped directly from different parts of Louisiana. Some of our highlighted menu items would be our Henny Bourbon wings (yes made with real Hennessey), freshly made beignets, astonishingly good cake battered waffles (Fruity pebbles, cookies & cream or red velvet) or our hand crated freshly squeezed lemonades served in mason jars (yes you keep the jar). We are located in The Historic West End 777 Oak St SW Atlanta GA 30310, open Wednesday through Sunday from 2:30pm till 2:30am. We are a new pick up and delivery facility. We currently only provide pick up and delivery within our service area via 3rd party systems but we will soon be opening a dine-in concept with New Orleans style daiquiris to boat.
What was your favorite childhood memory?
Oh wow, I have so many that I really can’t pick, but I would say going to my aunt Jessica’s house in the summertime. Her house was the meet-up spot for all the cousins in our family. We all share some crazy times from back then. Great, but very crazy, lol. From working overnight at firecracker tents during the fourth of July holiday to all out madness over games of monopoly.
Contact Info:
- Email: Bourbonstdaiquiris.wings@gmail.com
- Website: Bourbonstconcepts.com
- Instagram: https://www.instagram.com/bourbonstpoboyshop/ https://www.instagram.com/bourbonstwings/
- Facebook: https://m.facebook.com/Bourbon-St-PoBoy-Shop-105178288294531/?ref=bookmarks
- Other: https://linktr.ee/Bourbonstpoboys
Image Credits
DeVante Arthurton
