Originally from West Covina, California and the daughter of Mexican-American immigrants, Chef Rosie fell in love with allergen-friendly cooking after developing food allergies in her teens. She began converting the traditional Mexican family recipes she’d grown up with into meals she could enjoy.

Rosie is the embodiment of a strong woman. She went from stay-at-home mom, to an unemployed single parent humbled by living back at home with her parents. Admittedly, at the time, she had hit ‘rock bottom’, but was determined to build a beautiful life for herself and her daughter, Lennon.

Rosie’s career in the kitchen all started at a scratch deli, Organic Roots in southern California. Later she would teach a clean cooking class and be employed by SoCalFresh as a vegan chef. From there, she started her own catering company, focusing on clean eating and allergy-friendly cooking. Most recently, Rosie immersed herself in the operation at Just BE Kitchen, a certified gluten free and allergen-friendly restaurant in Denver, Colorado, hoping to one day open a restaurant of her own.

Family is everything to Rosie. Recognizing the sacrifices her parents made for her, she has put every ounce of effort she has into becoming the person her parents would be proud of and the mother her daughter would look up to.

With Turgeau’s, Rosie wants to create a safe place for people with and without dietary restrictions to enjoy together. She wants to demonstrate that the ‘American Dream’ her parents both fought for is alive and well. She’s looking to prove that a woman doesn’t have to choose between her career and her family. She can excel at both.

Chef JP is a homegrown talent. The third and youngest son of Darryl and Dee Turgeau, JP is a graduate of Covington High School.

JP’s culinary background traverses a realm of diversity. Cajun, Creole, French, Italian, Mexican - the list could go on. His early days in the kitchen were spent right here in downtown Covington at Judice’s Restaurant, Et Toile, Winos & Tacos, and finally Toad Hollow - now the home of Turgeau’s. JP attributes much of his approach to his early mentors, Frank and Diane Judice. Mr. Frank and Mrs. Diane can be credited for teaching JP the fundamentals as well as illustrating how homegrown recipes drive a family-owned and operated business.

At his roots, JP is an artist. Whether it’s slapping the bass, strumming an acoustic, tickling the ivory, or scratching the ones and twos, his ability to mesh rhythm and beats are indicative of how he expresses himself in his food. With love and care, Chef JP allows elements of the flavor spectrum to live in perfect harmony.

Over the last five years, JP owned and operated a catering and mobile food business in Denver, Colorado. Featured on the television series “Food Truck Nation,” JP became well-known on Colorado’s Front Range for his witty humor and blackened shrimp poboy. His time spent on the Crescent City Connection food truck, he says, helped develop his skills in entrepreneurship and management.

With all he’s accomplished, JP mentions his daughter, Parker Marie, as his greatest source of pride. JP returned home to Covington with a new sense of purpose and a vision - building a business he could share with his family, friends, and the community of people that helped shape the person he’s become.

It should come as no surprise that JP and Rosie met through their love of food. One day in Denver, Colorado, the Crescent City Connection food truck served patrons at a neighborhood brewery it frequented.

Rosie enjoyed the food and service so much, she went back for seconds (wink, wink)!

Bonding over their love of food and family, JP and Rosie decided to move back to JP’s beautiful hometown of Covington, Louisiana to share their dreams of owning a restaurant together.

Having lunch at Toad Hollow, JP and Rosie started a discussion of what it would be like to own a place similar in feel and located in downtown Covington. Little did they know, the opportunity would present itself at just the right time.