Chef Subra is a native Louisianan and has always been an advocate of the seafood community. His flawless execution of creative Cajun cuisine made his restaurants, La Cote Brasserie and Canal Street Grill, exciting New Orleans dining experiences. Independent of adversity, Chef Subra and his family were displaced from their home twice in 2005 during the devastating events of Hurricanes Katrina and Rita. The tragedy of the Gulf Coast Oil Spill in 2010 led to his involvement with “Feed The Fisherman†and helping to ensure food suppliers in the area are included in recovery efforts.
 Chef Subra obtained his Diploma in Culinary Arts in New Orleans, and further developed his skills at some of New Orleans’ finest restaurants including Versailles and the esteemed Windsor Court Grill.
Trained under Master French Chef, Rene Bajeux, Chef Subra learned the “cooking from the earth†philosophy – using foods from the regions of which they originate. He is a devotee of incorporating local ingredients and techniques into his cooking.
 “Chef Subra will supervise all culinary operations and kitchens at Tropicana Evansville including Cavanaugh’s, Mama Mia’s, Max & Erma’s, Temptations Buffet, Diamond Deli, Riverview Coffee Company, Blush Ultralounge, Le Merigot Hotel Guest Room Service, and Convention Services. We’re excited about the level of creativity and expertise Chuck is bringing to Tropicana Evansville!†says Tropicana Evansville General Manager, Jason Gregorec.
