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Our Team

Austin Carter

Austin Carter Founder and Author at Beyond the Bayou

Growing up in Louisiana’s heart, my earliest memories revolve around our family kitchen, where the sizzle of andouille sausage and the aroma of dark roux were daily constants. I never planned to start a food blog – my journey actually began in commercial photography, shooting for local restaurants and food magazines. But something clicked when I realized I could merge my professional eye with the recipes that had been passed down through generations of my family.

Beyond the Bayou started in 2013 as a simple portfolio of my food photography work, but it evolved into something more personal when readers began asking for the stories and recipes behind the images. Now, it’s become a space where I can share both the traditional Cajun dishes I grew up with and my own contemporary takes on Southern cuisine. When I’m not testing recipes or adjusting lighting for the perfect shot, you’ll find me at local farmers’ markets or fishing in the bayou with my uncle James, hunting for the next recipe inspiration.

Anne Carter

Anne Carter – Author

Food has been my life’s work, but not in the way most might expect. Before joining Beyond the Bayou, I spent 15 years at Magnolia’s, a small but beloved restaurant in downtown Baton Rouge, working my way up from line cook to kitchen manager. Austin practically grew up in my kitchen – first as a hungry nephew, then as a budding photographer always experimenting with his camera. When he asked me to contribute to Beyond the Bayou, I was hesitant – writing recipes is very different from cooking them!

But I realized I had a chance to preserve our family’s culinary heritage and share the practical wisdom I’ve gained from years of feeding hungry folks. My focus here is on achievable, satisfying home cooking – the kind of recipes that become your weeknight standbys or your go-to potluck dishes. I might not be the most tech-savvy contributor, but I know food, and I know the joy it brings to people’s lives.

Jacob Allen

Jacob Allen – Author

My culinary journey began in the most humble of places – my dad’s food truck, “Big Al’s Creole Kitchen,” where I spent my teenage years learning the basics between homework assignments. What started as a summer job turned into a full-blown passion when I realized how food connects people.

After college, I spent five years working my way through various New Orleans kitchens – starting as a line cook at Café Maspero, moving to garde manger at Brennan’s, and eventually landing a sous chef position at one of the French Quarter’s hidden gems, Bayona. Each kitchen taught me something different about both traditional and contemporary Louisiana cuisine.”

I met Austin while he was photographing a piece on up-and-coming chefs for a local magazine. We bonded over our shared love of experimenting with traditional recipes – finding ways to honor the classics while bringing something new to the table. These days, alongside contributing to Beyond the Bayou, I run a small catering company specializing in modern Louisiana cuisine. My recipes here focus on bringing restaurant techniques down to earth for home cooks, while never losing sight of what makes Southern food special: its heart, history, and ability to bring people together.


Our Story Beyond the Bayou began in a way that feels distinctly Louisiana – through family, friendship, and good food. What started as Austin’s photography portfolio grew into something bigger when he realized that every dish had a story worth telling. His aunt Anne’s kitchen at Magnolia’s had been his second home, where he learned that the best family recipes are passed down alongside their histories. When he met Jacob while photographing New Orleans’ vibrant restaurant scene, their shared passion for reinventing traditional Southern cuisine sparked an idea: creating a space where cherished recipes and contemporary cooking could coexist beautifully.

What We Do We’re here to celebrate the heart and soul of Louisiana cooking, from centuries-old family recipes to modern interpretations of Southern classics. Through Austin’s lens, you’ll see the glossy sheen of a perfect dark roux and the steam rising from a pot of freshly cooked crawfish. Anne brings generations of practical kitchen wisdom, teaching the techniques that turn good cooking into great cooking. Jacob bridges the gap between professional kitchen expertise and home cooking, breaking down complex restaurant methods into approachable steps.

Join Our Table Beyond the Bayou isn’t just another food blog – it’s our virtual kitchen table, where everyone’s welcome and there’s always room for one more. Whether you’re trying to master your grandmother’s gumbo recipe or looking to put a fresh spin on jambalaya, you’ll find the guidance, stories, and inspiration you need here. We share not just recipes, but the traditions, techniques, and tales that make Southern cooking special.

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