Born and raised in Bayou Bleu…
…located in Southern Louisiana, Chef Karl Cantrelle growing up in the swamp meant gator, frog legs, crawfish and catfish were everyday meals. Chef spent a lot of time cooking with his mother and grandmother where they passed on their southern comfort dishes. Chef attended high school at Terrebonne High School in Houma, Louisiana. He graduated in Class of ’97. In 2012, he began training in culinary arts at Nicholls State University. In 2013, Chef Cantrelle opened Sugar Daddy’s Sweets bakery. While he loved baking for people. It just wasn’t enough to fulfill his need to make people happy through stomachs. After earning the respect of his home state. Chef decided to bring his French, Italian, Cajun, Creole-inspired cuisine to Great White North. Once arriving in Dalmeny, Saskatchewan Chef opened Southern Roots Authentic Cajun and Creole Cuisine since then he has sworn to bring you a truly authentic home-cooked southern meal straight from Bayou.
