In 1997, several neighbors got together, cooked up some BBQ in the back yard, and created Beaux Hawg BBQ. Now, these were not your average ‘handsome hawgs’...

Brian Landry hails from South Louisiana and is an enthusiastic Cajun cookin’ machine. Honing his skills over many years as a family apprentice, he specializes in Jambalaya and the great Louisiana cookbook. Brian moved to the Midwest in 1988, and over the past 20 years his cooking experience evolved from a hobby into a bustling business. A seasoned chef and slow-cooking mastermind, he is dedicated to sharing his talents with you and your guests.

Mark Johnston helps with everything from setting up tables to tapping (and tasting) the beer. Mark, is the executive assistant when we are cooking the jambalaya and has learned from Brian the skills of making the perfect roux for our Cajun dishes. He also helps keep one eye on the temperature gauges while keeping the other on the fire box. If you’re lucky he might even start speaking in a language that only he understands.

Gil Blood is our master mixologist and Chief Procurement Officer.  His bartending abilities go beyond anything you have every seen.  This master of the bar has won national awards with his own creations.  Ask about the “Wildcat” or his favorite “The Herschel Walker Slap Ya Mama”.  These drinks are sure to please your guest.  You can be assured that a good time will be had by all with Gil in action!