Today we’d like to introduce you to ChefWain Cannon.
Hi ChefWain , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I was born and raised in the Lafitte and Treme area of New Orleans, where survival was part of everyday life. At 16 years old, I earned my culinary certification and was learning the discipline and structure of the kitchen, but at the same time I was caught between the streets and my future as a chef.
Before I had the chance to fully step into that path, my best friend was killed. That loss changed my direction. Out of pain and anger, I chose the streets over my culinary career for a time. After losing more people close to me, I realized that road only leads to two places. I made the decision to return to the kitchen — the one place that always gave me peace, focus, and purpose.
Today, I’m known as Chef Wain, specializing in private events, catering, and curated dining experiences that bring New Orleans culture to every table. I’m currently building my supper club experience, Sunday Dinners with Chef Wain, and continuing to grow professionally while working alongside the Magdalena’s catering team under the leadership of Chef Diana Darce, Chef Juan, and Tico Rodriguez.
I’m also the author of From Top Shotta to Top Chef, which tells my story of transformation from street life to the culinary industry. Also How We talk Nola Dikshunary. Everything I do is built around the mindset behind my trademarked phrase, “No Bitchn in da Kitchen,” which represents discipline, accountability, and pushing through adversity.
My journey is about transformation, purpose, and legacy — from surviving the streets to building a life through food, culture, and community. DA TREME 6 WAY
What motivates me today is purpose and legacy. I’ve seen what happens when you don’t have direction, and I know how easy it is to lose your future where I come from. Every opportunity I get to cook, create, and build something reminds me that I chose a different path.
My biggest motivation is my family. Spending time with my wife and kids watching them grow and do well in school keeps everything in perspective. I want them to see what discipline, hard work, and consistency look like, not just hear about it. Everything I’m building now is about creating stability and opportunity for them.
Some of my best moments are the time we spend together. My sons and I get outdoors with my brother and nephew to hunt, and those experiences mean a lot to me. It’s about bonding, tradition, and teaching them patience and responsibility. My daughter and I spend time in the kitchen cooking together, and that’s special to me because I’m passing down the same passion and skills that helped change my life.
At the end of the day, everything I’m building through food, business, and my story is about creating a life my family can be proud of and showing my kids that where you start doesn’t have to define where you finish.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. One of my biggest challenges has been overcoming my environment and the mindset that came with it. Growing up around violence, loss, and survival, it was easy to fall into cycles that could have cost me my life or my future. I’ve lost close friends and family, and those experiences tested my focus and direction more than once.
Another major challenge has been rebuilding my path after stepping away from my culinary career early on. I had to relearn discipline, stay consistent, and prove to myself — and to others — that I was serious about my craft.
At the same time, I’ve had to learn how to balance being a chef, a provider, and a father. Building a career in this industry takes long hours, sacrifice, and constant focus, but being present for my kids and maintaining strong family relationships is just as important to me. Learning how to grow professionally while still being a great father and keeping that balance has been one of my biggest responsibilities and challenges.
Even now, the work doesn’t stop. Building a name, earning respect, and growing through catering and events takes patience and consistency. But every obstacle has strengthened my mindset. The environment I came from tested me — but the obstacles didn’t stop me, they built me.
CW
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m Chef Wain — a New Orleans-born chef, author, and entrepreneur, and the owner of THE TREME CATERING . My work is rooted in culture, transformation, and purpose. I specialize in elevated New Orleans cuisine — taking the soul food, Creole, and street flavors I grew up in the Treme and Lafitte and presenting them with a refined, Michelin-level approach while keeping the authenticity intact.
I’m known for more than just cooking — I’m known for my story. I went from a life shaped by the streets to building a culinary brand focused on legacy, family, and community. That journey is captured in my book From Top Shotta to Top Chef: Part 1, along with my New Orleans cultural dictionary and Chef Wain recipe collections. My message is simple: your past doesn’t define your future.
What sets me apart is that my food isn’t just food — it’s culture on a plate. Every dish represents New Orleans history, Mardi Gras Indian tradition, family roots, and the resilience of where I come from. Whether it’s a seafood berl, a fine-dining tasting experience, catering for hundreds, or mentoring young people in the kitchen, everything I do is about representing the culture the right way.
I’m most proud of being a father and a role model to my kids, while building businesses that create opportunity and inspiration for the next generation. Outside of the kitchen, I spend time cooking with my daughter, hunting and bonding with my sons, and staying grounded in family — because success means nothing if your foundation isn’t strong.
What truly sets me apart is that I don’t just cook New Orleans food — I live it, I represent it, and I’m building a legacy that shows people you can be Raised Different and still rise to the highest level.
CW600NOLA
Do you have any advice for those looking to network or find a mentor?
For me, mentorship and networking have always been about humility, consistency, and being willing to grow — even when it’s uncomfortable.
I’ve been blessed to learn from some incredible chefs and leaders who helped shape the way I move in this industry. Chefs like Mark Fontenille, Claude Henderson, Juan Rodriguez, Preston Paine, Joe Impastato, Austin Leslie, Keith Jones, Daryl Jones, and Chef Darce, who is currently the chef I’m working under she’s helping me step fully into a leadership role using the Simon Sinek mindset — leading with purpose and building strong teams, not just strong kitchens.
One thing I’ve learned is that mentorship doesn’t always come easy. There were times I was tested in different kitchens. My energy, my intensity, and the way I view the line — with that New Orleans mentality — can be different. Some people respect it, some people fear it. But growth means learning how to keep the culture and passion while also becoming more professional, more structured, and more focused as a leader.
I’ve learned to take the good with the bad. Every kitchen, every chef, every experience teaches you something — even the tough ones. If you stay coachable, stay respectful, and let your work speak for you, the right mentors will invest in you.
One of the chefs I’ve had the opportunity to work alongside is Chef Preston Paine. Although he’s based in Texas, his experience cooking at Emeril’s in New Orleans connected with my roots. Being around that level of experience pushed me to elevate my creativity and take ownership of my food. My personal goal was simple — I wanted to earn his respect through the work I created, whether it was something original or a classic that I elevated.
Today, one of the biggest influences on my development is Chef Juan. Who I can
(My name Jeff) I tell people he may not have lived my life, but he’s walked in my shoes. He understands the pressures, the choices, and what it means to look at one path and decide to choose something better. Having someone who understands that mindset has made a real difference in my growth. Another chef who’s been mentoring me is chef Juan Rodriguez
What I’m learning from him goes beyond cooking. Mentorship at this level isn’t just about recipes or technique — it’s about mindset, discipline, leadership, and long-term vision. He’s helping me shift from thinking like someone who just works in a kitchen to thinking like a True chef and Leader. This game calls for more than just someone who can cook. You have to get people to trust you for more than what you can put on a plate. Being in that environment has pushed me outside of my comfort zone, and that’s where my growth is happening.
Cw
Pricing:
- • Private Chef / Intimate Dining Experiences Starting at $85–$150 per person Custom multi-course menus based on guest count and menu selection.
- • Private Catering (Drop-Off Service) Starting at $25–$35 per person Ideal for casual events and gatherings.
- • Full-Service Catering (Staffed Events) Starting at $50–$100 per person Includes service staff, elevated presentation, and customized event execution.
- • Sunday Dinners with Chef Wain (Supper Club Experience) $60–$95 per guest Ticketed, curated dining experience focused on New Orleans culture, storytelling, and community.
- • Custom Menus & Specialty Events Pricing available upon consultation. All experiences are tailored to the client’s vision, guest count, and service level.
Contact Info:
- Instagram: ChefWa1n
- Facebook: ChefWain Cannon
Image Credits
Chef wain
