About Bayou
Down on the muddy banks of the Mississippi River a new culture was formed from the unique atmosphere posed by the Civil War and slavery. Frenchmen from the Canadian region settled in the area now known as Louisianna and in doing so collided their styles with that of the Carribean and African slaves that became known as the Creoles. This cultural culmination lead to a truly unique cuisine defined by "downhome", hearty fare combined with spices that arouse the palate. This is authentic southern cuisine.
Bayou features delectable appetizers included crawfish pies, fried green tomatoes and shrimp. Lunches and dinners feature a selection of po' boys, 6" sandwiches choc full of shrimp, meatloaf or chicken, alligator infused dishes, red beans and rice and other Cajun favorites. No matter what your palate, when you want to experience a true Louisiana flare, come to Bayou.
Our Chefs
Executive Chef: Andrew White
Andrew White executive chef at The Bayou on second , was raised in Maryland, where he was exposed to a style of cooking that fused unique Asian culture and traditional Southern American influences to create a flavorful masterpiece. From early on, Andrew knew he enjoyed creating food to please his friends and family. Taking advice from his mother and grandmother, Andrew decided to make sure he would like working in a professional kitchen and applied for the job as a prep cook at Winchester Pub Hotel, Port Deposit Maryland. Also while he attended high school he went to the Cecil County School of Technology where he learned under Greg Galla. While attending Cecil County School of Technology he worked for West Nottingham Academy where he was taught how to cook for a large quantity of a variety of people. Andrew didn't just like it, he loved it and his professional career was born.
After 18 years in Maryland, Andrew moved to Lancaster to begin his culinary career. He attended York Technical Institute where he got a degree in culinary arts and restaurant management. Andrew also met his wife, and Sous chef for the Bayou, Amber while in culinary school. During his schooling, Andrew began a serious culinary study under the Chef, Kevin Anderson, at the Hamilton Club in Lancaster where he learned basics and creativity. Chef Anderson showed Andrew the way to deal with business and said no matter what the customer is always right.
Outside of creating culinary dishes throughout Central PA, 21-year-old Andrew enjoys spending time with wife and seven month-old daughter, Lilyan.
Sous Chef: Amber White
Amber White, Sous chef at The Bayou, was raised in Carlisle where she was brought up on traditional Pennsylvania Dutch food. This helped Amber create wonderful desserts such as her homemade pies, cakes, and cobblers. Also like Andrew, Amber knew from early on that she had a passion for cooking. Amber started working at Giant food stores so that she could understand the products she created. Amber then decided to go to Culinary School at York Technical Institute. Here, she met her husband Andrew, Executive chef for The Bayou. Amber received a degree in Culinary Arts and Restaurant Management.
Amber then worked at Jackie Blue in Harrisburg creating fun and exciting flavors that pushed the boundaries of plate presentations. Additionally, Amber also worked at El Serrano in Lancaster where she learned how to make traditional Peruvian food . After working in these restaurants, Amber took a break to have a beautiful baby girl, Lilyan.. Amber is now back as the Sous Chef for the Bayou where she plans to dazzle the crowd with her culinary talents.
As a husband and wife team there is nothing the two cannot overcome. It shall draw them closer together. Andrew and Amber look forward to you trying their wonderful creations at the Bayou, where Cajun is not always spicy, but a way to feed you for comfort.
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