Today we’d like to introduce you to Louis Lyons.
Hi Louis, thanks for joining us today. We’d love for you to start by introducing yourself.
I was an elementary school teacher, , but life eventually led me back to my family’s roots. I began managing my parents’ restaurant, where I spent several years learning the business from the ground up. Watching them work, I gained firsthand experience in everything from operations and customer service to the importance of consistency, quality, and community.
Over time, I began developing my own recipes and refining flavors that reflected both tradition and creativity. As I looked around the Sugar Land area, I noticed something missing: truly good boiled crawfish and authentic Cajun food made with care and intention. There was a gap between what I believe people want and what was available.
That realization sparked the next chapter. I decided to take what I had learned—both from my family and from years of hands-on experience—and create something of my own. My goal was simple: bring authentic Cajun flavors to Sugar Land, serve food made the right way, and create a place where people could gather and enjoy a great meal. What started as an idea quickly became a passion, and that passion is what continues to drive everything we do today.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not entirely—it hasn’t been a smooth road. Honestly, almost every “simple step” has come with a challenge, and there have been obstacles around nearly every turn. But we’ve tried to approach each difficulty as an opportunity to learn, adapt, and rise above it.
Some of the struggles were surprising because they were things you’d expect to be straightforward. For example, something as basic as getting the electric service turned on ended up taking more than a week to resolve. And on the very first day we opened, we dealt with a power outage—exactly the kind of moment that tests your nerves and your preparation.
Other challenges have been more strategic and long-term—especially getting our name out into the community on a very limited budget. Building awareness takes consistency, creativity, and a lot of hustle, particularly when you’re trying to do it the right way without major resources behind you.
At the end of the day, we’ve learned that you can’t control every obstacle, but you can control your response. All we can do is keep working, solve problems as they come, and move forward one step at a time.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I wear just about every hat in the business. On any given day, you might find me in the kitchen, waiting tables, cleaning bathrooms, or handling whatever else needs to be done. That hands-on approach has been important to me from the beginning—I believe you can’t truly understand a business unless you’re willing to work every part of it.
As far as what I’m known for, I’d say it’s my approach to food and constant improvement. When I develop new recipes, I don’t rush the process. Sometimes I’ll spend over a year testing and refining combinations until everything feels right. I’m not afraid to think outside the box, whether that means putting a new spin on a classic dish or adding unexpected elements if I believe it will make the food better. I’m always looking for ways to improve—not just the recipes, but every part of the business.
What I’m most proud of, though, is the impact we have on people. If I can make someone’s day a little better through good food and good service, or remind them a little bit of “how mamma used to make it,” then I’ve done my job. At the end of the day, everything we do comes back to putting the customer first and creating an experience they want to come back to.
Are there any books, apps, podcasts or blogs that help you do your best?
Yes. There are a lot of resources that help me be at my best, both in business and personally. On the practical side, I watch a lot of YouTube videos and social media sites to continually get new ideas, explore new concepts, and stimulate my own thoughts.
For ongoing learning, books like Setting the Table by Danny Meyer and The E-Myth Revisited have shaped how I think about hospitality and business systems.
Podcasts like Restaurant Unstoppable give real-world insights from others in the industry.
Because we’re a Cajun-style seafood boil house, I also look to regional food blogs and resources that dive into authentic Southern and Gulf Coast cuisine.
All of these help me stay grounded, creative, and continually improving what we serve and how we serve it.
Contact Info:
- Website: https://lacajuntable.com
- Instagram: lacajuntable
- Yelp: https://www.yelp.com/biz/la-cajun-table-sugar-land
