The man in charge of the Cajun American menu, Executive Chef Joseph Cannella, began working at the Steak Loft with Steve Rubell when he was 16. His first-hand exposure to the business motivated him to hone his craft at the CIA. Recently, Joseph took leave and “it’s like my batteries were recharged,” he explains. He realized how much he loves what he is doing and was glad to return to it healthy, refreshed and with a “whole new perspective.” Joseph takes great pride in using locally sourced ingredients. He believes each region of the United States has its own unique taste and uses his creativity to incorporate them into a flavor all his own. His skills have led Bourbon Street to good press, including a nod from the Daily News as the place for one of New York’s best brunch deals. In the face of success, his philosophy remains, “study hard and always learn more.”