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Chef Rory Vigne Brings Cajun Cuisine To Dallas

By Keith Donaldson

Chef Rory Vigne knows his way around the kitchen and has used that knowledge to become a top chef in the Dallas Metroplex. With a Cajun-inspired menu, Vigne has built his business into a winner. He took some time to answer some of our questions about his business.

How would you describe your menu?

My menu is describe as a Cajun atmosphere but i also take request by phone as well for what the customer has in mind for and event if they do not want anything off the menu.

What separates you from other competitors?

What separates me from others is that i do requests as well for example if you see something on the menu that you do not like and would request something else i will try to do your item instead of whats on the menu.

What else would you like to convey to the public about what you do? What do you enjoy about your job?

I am a perfectionist about what i do but i am not as edgy as other chefs when things are not done right. I want things to be done correct but if you make a mistake i believe life will still go on.

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