Founder and Head of the Kitchen, David Billeaud, is a sixth generation Billeaud from Broussard, LA, whose Acadian family is of French ancestry, all the way from France straight to Cajun Country. "If I am not a Cajun, who is?! Prior to opening my first location in 1993, I had no restaurant experience at all. I grew up cooking in the kitchen with my parents who were excellent cooks, and six siblings. Even though I am a Cajun, you will notice that the word "Cajun" is not used in any of our advertising. This is because we see the word being misused all around the country. I have chosen the term "Zydeco" instead as it better represents the flavor of T-Coon's. Zydeco implies a mix of the Creole and Cajun influences that are exclusive to the Acadiana area in Southern Louisiana. Travel just a few miles from Acadiana in any direction and you will quickly lose the true Zydeco influence. I consider cooking an art. Just as you cannot tell a person how to paint a painting, I have found that you cannot tell someone how to brown a gravy, how much roux goes in a gumbo, or how much tomato paste to mix in a courtboullion. You need to have a mental "taste" for the dish before you can cook it. The recipe has to be preconceived in your mind. Over the years, this has been made obvious to me as I was taught this way and have had to teach my cooks in this way. One of the reasons I developed the seasoning mix, "The Stuff," is to help my cooks keep the taste consistent across the recipes."