Meet the Chef

Founder of the Ragin’ Cajun chef John Maxwell has an impressive wealth of experience (nearly 35 years!) within the restaurant, hospitality, and entertainment industries. John was born and raised in New Orleans. He enjoyed a successful career as a chef and restaurant entrepreneur when Hurricane Katrina swept through the Big Easy. At the time, he was managing Mother’s restaurant near the French Quarter, which had an average of 1,500 patrons a day. The storm eventually forced him and his wife to relocate to the Fort Wayne area, where they started Ragin’ Cajun as a food truck and catering service.

John Maxwell stands outside of his food truck the Ragin' Cajun

John also created Maxwell’s Toulouse Cabaret, a Jazz theater concept that seated 300 and put him in charge of every aspect of the business including building, promoting, expanding, and booking acts such as Harry Connick, Jr. and the Dukes of Dixieland.

From the beginning of his passion for food, John has shown remarkable ability. His first Job in the business was at Antoine’s in New Orleans as a busboy. In just three years he became the youngest person ever promoted to captain–a title that usually takes an average of 10 years to attain. During this time, he memorized the ingredients, preparation, and cook times to over 100 menu items–in French! John also had the honor of serving Pope John Paul II and former Presidents Reagan, Bush, and Clinton over the years. His culinary talents have earned him positions in restaurants in New York City and Washington, D.C.

John has a passion for authentic, quality food. His menu balances traditional Cajun and Creole dishes with new, delightful spins on old classics. His work with Ragin’ Cajun has earned the food company many awards and even more award nominations.