Mojeaux's

Some of the most popular delicacies of today are aquatic crustaceans that were once considered “poor man’s food” or “lowbrow food.” Decades, even centuries ago, in the Coastal South, wealthy elites would discard or pass shrimp, crawfish, and crabs along to the enslaved or people of a lower social class. Even in the Coastal Northeast, lobsters were so prevalent and cheap that they were fed to prisoners and apprentices.

Chef Banks Brings Ancestral Cooking to Jackson

Today, those shellfish are on some of the most desired menus in the world. Chef Christopher Banks embodies the same ancestral spirit of creating delectable seafood dishes while also providing fine cuts of protein that those with the highest social status have always sought after, from crawfish etouffee and jumbo crab claws to snapper buere blanc (bouillabaisse) and New Zealand lamb chops. Chef Banks brings the heat and the flavor from his Mobile, Alabama, location to his second Mojeaux’s in Jackson.

Roots in Acadian Cuisine

“Mojeaux’s, my version, is from my New Orleans background, said Banks, the original Chef at Jackson’s Downtown King Edward Hotel and a former Corporate Hilton Chef. “My cooking style is from a French culinary training, but the accent part of it is the Cajun and Creole cuisine. The true cuisine of New Orleans is really called Acadian cuisine. It really truly was started by the older enslaved people and Black people. The things that we cook now, as far as shrimp, lobster, gizzards, turkey necks, and liver. They were taking the trash, food that people were throwing away, and making meals out of it.”

A Journey from Brandon to Mobile

Banks was born and raised outside of Jackson in Brandon, Mississippi. He moved to New Orleans during his younger years but returned home to attend Jackson State University. Since then, he’s made a name for himself as Chef at the King Edward in 2010 and Cafe Dupri in Atlanta in 2005, owned by the world-renowned Producer and Rapper Jermaine Dupri. Now, Banks has been settled in Mobile for more than 10 years. He opened his first Mojeaux’s there about four years ago, and his Jackson patrons have continued to support him.

Jackson as a Second Home

“Jackson is like a second home to me,” Banks said. “A lot of people who know me come through Mobile and stop and eat at my restaurant. Churches bring buses, and groups come through and eat.”

Future Plans and Gulf Coast Flavors

Now his day-one customers can get their fix at home. As Mojeaux’s stabilizes its footing in the capital city, Banks plans to add wine tastings and consistently rotate the menu to keep his guests loyal to their all-time favorites and inspired by the new morsels of mouth-watering change.

“Mojeaux’s represents the region. Down on the Gulf Coast, seafood rules everything. The spicier it is, people love it. The more you move away from the Gulf Coast, the more subtle the food gets. My food has been educating people because they may not understand the flavors and the taste.”