Our Story

Bayou Some Cajun is built upon a rich history in New Orleans food and family owned restaurants. In the early 1900’s Joseph Federico created the Federico Macaroni Company, paving the way for his son, Laurence Federico, to continue in the family business by opening three restaurants across New Orleans… thus ingraining the Federico name into southern cuisine. Today, this deep family tradition of cajun cooking has evolved into Bayou Some Cajun, the first of its kind food truck in Eastern Washington!

After Hurricane Katrina, Anthony Federico relocated to the Pacific Northwest where he met his business partner, Karyn Connors. These two friends quickly discovered their passion for food, travel and business and formed Bayou Some Cajun. Brian Hanlon, a trained chef and Washington native, joined the team to contribute his more than two decades of experience as head chef in the industry. Anthony, Karyn, and Brian are committed to bringing you the highest quality of food, the freshest ingredients, and providing a space where our community can come together and experience the flavor, fire, and excitement that comes along with amazing New Orleans cooking!

Our Mission

To bring communities together by offering premier Louisiana cuisine crafted from 100+ years of family tradition while demonstrating a strong commitment to local reinvestment.

Anthony Federico

Some of my best memories as a child were going to my grandfather’s restaurant in New Orleans. My whole family was there! Grandma would greet guests while my three aunts, who my grandfather put through culinary school, were in the kitchen cooking up some amazing dishes. My grandfather not only took pride in keeping our family’s recipes alive but also in the experience he created for his guests, making them feel like part of our family.

His dream, which began in the early 1920’s with the Federico Macaroni Company, is still alive and well today. My aunts carry on his legacy with their three family owned restaurants in New Orleans.

Connecting with my passion for food, I wanted to carry on the family legacy that has been passed on through the generations, while providing our guests an experience my grandfather would be proud of. We are committed to using fresh herbs, and natural, local ingredients to make our authentic New Orleans classics. My main focus is quality in all areas, and this focus will provide you with a truly New Orleans experience with each bite!

Karyn Connors

It was the love, support and memories from a large extended family in upstate New York that influenced my partnership with Bayou Some Cajun. With over 15 years of experience in the financial services industry, an MBA from University of Phoenix and a Bachelor of Science degree from Utica College of Syracuse University, my business background plus my commitment to family, community and desire to give back solidified my investment in this business venture.

I developed a passion for authentic cuisine through my travels domestically and abroad. After traveling across Asia, Europe, Australia, and South and North America, I quickly understood that food is the most important part of any culture and intensifies the memories that are built. If you have been fortunate enough to have visited New Orleans like I have, then it is hard to disagree that the food there is what shapes the spirit and happiness of such a vibrant city. We are really excited to share this experience with the Tri-Cities!

Our Story

Bayou Some Cajun is built upon a rich history in New Orleans food and family owned restaurants. In the early 1900’s Joseph Federico created the Federico Macaroni Company, paving the way for his son, Laurence Federico, to continue in the family business by opening three restaurants across New Orleans… thus ingraining the Federico name into southern cuisine. Today, this deep family tradition of cajun cooking has evolved into Bayou Some Cajun, the first of its kind food truck in Eastern Washington!

After Hurricane Katrina, Anthony Federico relocated to the Pacific Northwest where he met his business partner, Karyn Connors. These two friends quickly discovered their passion for food, travel and business and formed Bayou Some Cajun. Brian Hanlon, a trained chef and Washington native, joined the team to contribute his more than two decades of experience as head chef in the industry. Anthony, Karyn, and Brian are committed to bringing you the highest quality of food, the freshest ingredients, and providing a space where our community can come together and experience the flavor, fire, and excitement that comes along with amazing New Orleans cooking!

Our Mission

To bring communities together by offering premier Louisiana cuisine crafted from 100+ years of family tradition while demonstrating a strong commitment to local reinvestment.

Our Team

Anthony Federico

Some of my best memories as a child were going to my grandfather’s restaurant in New Orleans. My whole family was there! Grandma would greet guests while my three aunts, who my grandfather put through culinary school, were in the kitchen cooking up some amazing dishes. My grandfather not only took pride in keeping our family’s recipes alive but also in the experience he created for his guests, making them feel like part of our family.

His dream, which began in the early 1920’s with the Federico Macaroni Company, is still alive and well today. My aunts carry on his legacy with their three family owned restaurants in New Orleans.

Connecting with my passion for food, I wanted to carry on the family legacy that has been passed on through the generations, while providing our guests an experience my grandfather would be proud of. We are committed to using fresh herbs, and natural, local ingredients to make our authentic New Orleans classics. My main focus is quality in all areas, and this focus will provide you with a truly New Orleans experience with each bite!

Karyn Connors

It was the love, support and memories from a large extended family in upstate New York that influenced my partnership with Bayou Some Cajun. With over 15 years of experience in the financial services industry, an MBA from University of Phoenix and a Bachelor of Science degree from Utica College of Syracuse University, my business background plus my commitment to family, community and desire to give back solidified my investment in this business venture.

I developed a passion for authentic cuisine through my travels domestically and abroad. After traveling across Asia, Europe, Australia, and South and North America, I quickly understood that food is the most important part of any culture and intensifies the memories that are built. If you have been fortunate enough to have visited New Orleans like I have, then it is hard to disagree that the food there is what shapes the spirit and happiness of such a vibrant city. We are really excited to share this experience with the Tri-Cities!