“The best thing about New Orleans that I hope to introduce is the food,” said Antoine. “I’ve been all over the states and world, and no matter where you go, when someone says New Orleans, people get hungry,” he said. “The thing is, you can go nearly anywhere and find a Cajun place, but if you’ve ever had real New Orleans cuisine, you know there’s nothing like it.”

For Antoine, who has been cooking for his family and friends since his youth, creating a good meal is nearly religious, as he puts his heart and soul into every dish.

“Creole cuisine – true Cajun cuisine – is a combination of French, Spanish and African spices, and everything we use here is fresh, from the vegetables to the French bread and sausage, which I order from New Orleans, ” he said. “We must chop at least 20 boxes of onions a day, and boxes of bell peppers and celery. In New Orleans, we call that the holy trinity. It goes in everything.”

In the months that he was preparing to open the restaurant, Antoine says he made several trips back home, visiting Creole restaurants and sitting with other chefs to compare his recipes for the traditional New Orleans dishes. Because of that, Flavor of New Orleans is to him, like an ambassador restaurant for his home city, and through the full-flavor experience of good food, entertainment and service, he hopes to share the taste of New Orleans with everyone who visits.

“This location, here downtown, reminds me of the quarters on Bourbon Street actually, with the old-style buildings and all the people walking through every day,” said Antoine. “I know that some of the restaurants in this area here have higher prices, and that’s fine, but I’m not trying to make the most money or be compared to others. I want this restaurant to be a place where the everyday person can come and enjoy a good meal.”

As the first restaurant owner in his immediate family, Antoine hopes to be an inspiration to his children, as they all work together to bring the family flavor of New Orleans to Valdosta.

“I’ve found the one thing that always brings people together is food. There is nothing better than good food, family and friends,” he said. “ My family is super important to me – my mom and dad, my wife, sisters and brother all came down to help me get started, and I’m training my sons here each day. I hope to show them something other than working hard at a job. I want to show them that when you are doing what you love to do, you can do it even when you’re tired, because it’s not working — it’s your passion.”

Speaking of friends who have helped to support his vision, Antoine is thankful for the local support of the Chamber of Commerce and Scott Manley of Valdosta State University, while developing a plan for his business.

“When I first looked into the business, the Chamber of Commerce was extremely helpful through their Seeds program, and they provided free consultations and demographic information about the people passing through this area, which made setting up my business plan very easy,” Antoine said. “And Scott Manley of VSU’s Business Department, this gentleman gave up hours and hours of his time to help me prepare the best possible plan. Not being from here, I couldn’t believe that they would help me like that. They really showed me the hospitality and beauty of this city.”

In the weeks ahead, as Antoine looks to fill his restaurant with live jazz and blues, soulful singers and spoken poetry, as well as a full bar serving the best drinks New Orleans, he looks to complete the Big Easy atmosphere of the Flavor of New Orleans Restaurant.

“After the food of New Orleans, the second thing people remember about the city is the friendly, festive atmosphere of the place,” Antoine said. “I have never heard anyone say that they came to New Orleans and had a bad time, and that’s the same feeling I want people to get from my restaurant and service. When people come, no matter who they are – from suits and ties to everyday people – I want them to feel welcome and comfortable, and I want them to have a good time. I want them to feel New Orleans.”