King's Tavern Natchez
Open Thursday-Friday 5 pm - 10 pm
Saturday-Sunday  open all day noon-10 pm
open all day when American Queen is in!

 

Chef Regina Charboneau

Regina is a Mississippi maven. Born and raised in Natchez, Mississippi, the River runs through her veins. Chef Charboneau has worked as a camp cook in the bush of Alaska, created and owned restaurants in San Francisco, been chef de cuisine on a set of luxurious vintage railway cars, served as the culinary director of the American Queen Riverboat, and written cookbooks.  It did not matter if Regina was living in Alaska, Paris, or San Francisco because she brought the South and Southern Cooking with her.

 

A key figure in the American food scene in California that happened in the 80’s, she opened the eponymous Regina's at the Regis in 1985. Located in the heart of the San Francisco's theater district, Regina's was a favorite late nightspot for theatergoers as well as directors, musicians, and actors. In 1995, Regina created Biscuits & Blues nightclub in San Francisco. Featuring classic southern cuisine and live music nightly, Biscuits & Blues has won multiple WC Handy awards for Best Blues Club in America. Biscuits & Blues is still going strong today, having celebrated its 20th year in February of 2015.

 

Regina returned to her native Natchez in 2001 and purchased the historic home Twin Oaks, circa 1832, where she has six guest rooms on the property. She offers cooking classes at Twin Oaks and some of the best hospitality in the South.

 

Her latest venture in Natchez was the restoration of King’s Tavern, circa 1789. King’s Tavern showcases a menu of wood-fired flatbreads, sustainable fish and meats, and handcrafted cocktails. Her husband, Doug, and son, Jean-Luc, operate Charboneau Rum Distillery on the property as well.

 

Regina has appeared on The Today Show, NBC NY, she has been a regular guest chef on the television show P. Allen Smith Gardens, and also contributed as a Southern Food writer for The Atlantic Magazine’s website.

 

The Monterey Bay Aquarium presented Regina with a “Cooking for Solutions” award for being an advocate of sustainable seafood.

 

Regina’s latest book is “Mississippi Current Cookbook: A Culinary Journey down America’s Greatest River.” This marvelous 323-page book contains 200 recipes, 30 menus, 150 gorgeous photographs by Ben Fink, and a slew of fun stories and informational tidbits. The Atlantic named it one of the best food books of 2014.

 

Links to Articles about Regina / Cooking segments

  • (New York Times) 

http://www.nytimes.com/2014/11/12/dining/thanksgiving-dinner-recipes-and-tips-from-regina-charboneau.html?_r=0

 

  • (NBC NY- video)

 http://www.nbcnewyork.com/video/#!/on-air/as-seen-on/How-to-Make-Delicious-Southern-Comfort-Foods/282745271

 

Links to Articles written by Regina

  • (The Atlantic)

 http://www.theatlantic.com/author/regina-charboneau/

 

Links to Articles about food on the American Queen

 

 

Links to reviews of Mississippi Current

 

Links to articles about Kings Tavern and Charboneau Distillery

 

For other articles written about Regina in Gourmet Magazine, Travel and Leisure, Better Homes and Garden etc. go to:

 

 

Twin Oaks website

http://twinoaksnatchez.com/foodphatic//index.php/chef-re