Today we’d like to introduce you to Hunter French.
Hi Hunter, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I grew up in Augusta, Michigan, in a family where food was at the heart of everything. My mother was an incredible cook who made as much as she could from scratch, and I think that’s where my love for cooking really began. Some of my fondest memories are of our family holidays—big gatherings where the extended family would crowd around the table, surrounded by laughter, conversation, and amazing homemade food.
After graduating high school, I knew I wanted to pursue a career in the culinary arts. That dream led me to Rhode Island, where I enrolled at Johnson & Wales University in Providence. While there, I had the opportunity to do an internship in New Orleans—an unforgettable experience that deepened my love of cooking. I also spent a summer in the United Kingdom as part of my craft brewing minor, which gave me a whole new appreciation for pairing food with great beer.
A few years after earning my culinary degree, I was back home for a visit when I heard that Tujax Tavern was looking for a new chef. I stopped by out of curiosity, just to see what it was all about. Something clicked—and I decided to take the leap and move back home. It’s been one of the most rewarding decisions of my career.
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?
I definitely would save it hasn’t been a smooth road, but every setback or detour has taught me something valuable. But I’ve also been incredibly fortunate to have some amazing teachers, mentors, and coworkers along the way who’ve guided and supported me through it all.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
At first glance, Tujax Tavern might seem like your typical small-town bar—casual, unassuming, with the standard lineup of burgers and sandwiches. But once you open the menu, you realize there’s something more going on here. It’s the kind of place that surprises you—in the best way.
Of course, we offer the classics, like burgers and sandwiches—my personal favorite being our French Dip served on a house bake roll. But where we really set ourselves apart is with our Chef Specials. These rotate daily or weekly, depending on what’s fresh and inspiring us in the kitchen. The specials pull from a wide range of global cuisines and feature everything from creative seafood dishes to bold, seasonal takes on comfort food. You might find house-made ramen, pad Thai, or even a herb-crusted lamb porterhouse with truffle mashed potatoes. And one of our regulars’ favorites. Our pan-fried walleye.
One thing I’m especially proud of is our strong connection to local producers. Our ground beef comes from a local butcher, made exactly to our specs. We partner with area farmers and growers to source as many local and seasonal ingredients as possible. It not only supports the community—it also makes a huge difference in the quality of the food we serve.
But most of all I’m proud of is the team that I get to work with.
Are there any books, apps, podcasts or blogs that help you do your best?
It’s tough to choose a single favorite—my office is packed with cookbooks covering a wide range of cuisines and techniques. I constantly turn to them for inspiration, whether I’m exploring a new dish from a different culture or just looking to refine a technique. There’s always something new to learn.
As for apps, I’d have to say Instagram is my go-to. It’s such a great platform for discovering new ideas, seeing what other chefs are creating, and connecting with people who are just as passionate about food.
Pricing:
- Cheese Burger: $11.45
- Pan Fried Walleye: $19.50
- House Made Crab Cakes: $ 11.50
- House Made Desserts: $7.50
Contact Info:
- Instagram: https://www.instagram.com/chef_hunterlfrench/
- Facebook: https://www.facebook.com/profile.php?id=100063641799581
