For those looking for an alternative cuisine, Winslow is welcoming Cajian Creations, a new restaurant owned by Chase Hebert. Hebert was the former general manager of Winslow Frybread, which closed its doors after barely being open four months. The building, located on Williamson Avenue and Second Street will now house Cajian Creations, with the eatery to open sometime in March.
Chase and his wife, Cherise, along with their son, Jayson, have been operating Cajian Creations out of a food truck that he began in the middle of the pandemic, driving to a different reservation town each day to bring food to people who were unable to leave their homes.
Regarding his latest endeavor Chase said, “I wanted to offer something to the people of Winslow other than burgers, tacos and burritos.” He is fulfilling that promise not just by offering menu items that can’t be had at other nearby establishment but also by creating cuisine that it’s totally his own.
Chase hails from Louisiana, and his cooking carries a strong Cajun influence. Cherise is from Leupp and graduated from Winslow High School in the early 2000s. She returned to the area six years ago just before she met Chase, and together they built a business from the ground up. Their new restaurant will continue serving the same distinctive flavors that made the food truck successful, but with a space of their own, they will have more opportunities to expand their menu and refine their offerings.
In addition to their Cajun dishes, the restaurant will also serve sushi and poke bowls and in the future they want to add homemade ramen. Chase was a sushi chef for 15 years, but he never found a way to serve sushi from his food truck that met the standards he expects from his food. Now, with a full kitchen, he will finally be able to bring his sushi expertise to Winslow.
There is a bar area in the back of the restaurant that will be utilized and on special occasions, can be used for “omakase,” a Japanese-style dining experience where the chef selects and prepares dishes based on fresh, high-quality ingredients. Chase plans to bring a unique spin to it by incorporating his Cajun and Asian fusion style, offering an intimate and creative dining experience that Winslow has never seen before.
Catering is also a major part of the Heberts’ vision. Having built a strong customer base through their food truck, they plan to expand their catering services to accommodate private events, corporate functions, and community gatherings. With the addition of a full kitchen and as they get more staff, they will have the resources to serve larger crowds while maintaining the quality that made their food truck a hit. Chase and Cherise want their food to be a staple at local celebrations, bringing their signature blend of spices and flavors to every event.
For now, the Heberts’ immediate goal is to get all the proper permits needed to open the space next door to the restaurant. Once the renovations are complete, the expanded space will allow them to accommodate more guests and create a more comfortable dining experience.
When the new restaurant officially opens, it will become the second business in town to have started at the Mother Road Farmer’s Market and grown into a permanent location. Hannah Bush recently opened GrayBush Bakery on Desmond, moving from the market to the storefront. Though it is currently open only two days a week, she is working on making the business stable enough to transition into a full-time operation. Winslow is seeing a new wave of homegrown entrepreneurs, and Chase is determined to be part of that movement.
Chase also spoke about how he is dedicated to partnering with other locals in the community. For instance, he is already serving microgreens from High Country Microgreens, another farmer’s market vendor, in several of his dishes. He hopes to find more ways to partner with the community, noting he wants to get Arizona Sake brewed in Holbrook to be a main fixture of the drink menu.
Chase is committed to Winslow and its future. He sees this as the first step in a long career as a local restaurateur, with plans to open multiple restaurants in town. As he talks about his future ventures, his excitement is palpable. Even now, before his first restaurant opens, he says, “The next one will be Italian, oh and it’s going to have handmade pasta.” With his passion, creativity, and deep love for food, Chase is set to leave a lasting mark on the town’s dining scene.
