Coosh's Story

How it all began

Durand "Coosh" Willis and his wife, Margaret, are the owner-operators of Coosh's Bayou Rouge. Both are Louisiana transplants. Coosh grew up in Gonzales, the Jambalaya Capital of the Word, located a stone's throw from the banks of the Mississippi River between New Orleans and Baton Rouge.
 
Margaret is a Baton Rouge belle, born and raised. Despite growing up only miles apart they actually met in Colorado on a ski trip during Mardi Gras break from LSU. The spring fling turned into much more and the couple wed in 1985. They have three children, Logan, Sloan, and Sydney.
 
The restaurant bug first bit Coosh during his college years working as a waiter for one of Louisiana's finest seafood establishments, Ralph and Kacco's. Since then he has managed or owned a variety of restaurants from national chains like Wendys and Steak'n'Shake to local eateries.
 
Long-time residents of Tallahassee will remember the well-loved restaurant, The Mill Bakery, Eatery and Brewery, best known for its mammoth and delicious muffins. Coosh was co-owner and operator of The Mill during the 1990s.
 
Fulfilling a dream to bring authentic south Louisiana food to Tallahassee, Coosh and Margaret opened Bayou Rouge in 2001. Diners can enjoy Cajun favorites like Crawfish Etouffee, Jambalaya, or Red Beans and Rice in a friendly, laid-back environment.
 
All Cajuned out? Try the best burger in town, or chicken wings, or maybe a healthy salad but make sure to save room for a special dessert like Margaret's Honkin' Chocolate Cake.
 
Coosh's Bayou Rouge...good food, good folks, good times...Laissez Les Bon Temps Roulez!
 
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