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Red's Flavor Table

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About Red

RED (Marilyn Wallace) is an American Chef and Restaurateur. Named RED for her red hair and fiery personality. A native of Marksville, Louisiana and raised in Port Arthur, Texas. Mother of three. RED received her first culinary experience from her mom, Dorothy, who taught her as a young child how to CREATE FLAVORS. RED’S dream was to become an actress. She studied at Lee Strasberg Theater and Film Institute. After theater performances and backstage gatherings, the actors would prepare their own meals, but her dishes stood out from the rest. They raved over her dishes and began calling her “Cook”. “Cooking was not in my future, I wanted to be an actress ”Destiny planned differently for this culinary magician… Who said nothing comes to you naturally? Cooking sumptuous dishes did to RED. This is where her journey begins: Personal Chef, Restaurateur, Caterer. She attended professional catering classes at UCLA and is a graduate of Epicurean Cooking School of Los Angeles. She has a passion for food. I love food! Food is a celebration of life! It affects our attitude and our social experience. She has a passion for people. “Love your customer!”…Red She combines her flavors from the South, her flair from the City and her love of the Art of cooking! Proprietor of: RED’S Breakfast, Jonake’s Creole Restaurant, The Flavor Table Catering and Red’s Flavor Table Breakfast. Personal Chef to Hollywood Celebrities. The legacy continues with her son, celebrity chef…Chef Nate.

We offer catering

We offer Catering: The Flavor Table Catering is a full-service catering company specializing in " Creole Cuisine" (but not limited to) offering unique menus for any occasion.

“We invite you to enjoy your dining experience today and we look forward to providing great food and great service. Remember, great food takes time to prepare.” --Red

We observe California Restaurant Water Regulation we serve water only upon request.
​ For your convenience We Accept Cash, Debit, Credit Card (MC and Visa) ($1 card processing fee).
​ We Do Not Split Checks We offer No Substitutions​.
​ We add 20% Gratuity When Serving Parties of 6 or More.
​ We Reserve the Right to Refuse Service to Anyone.
​ *Menu & prices subject to change

Our Team

Chef Nate "Head Chef"

The "Business"

Chef Louis

The "Bubbly"

The "Mark Gyver"

The "Mix"

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