From City Pork Brasserie & Bar and City Slice Pint & Pizza to Rouj Creole, Stephen Hightower is breaking new bounds on a quest to create Baton Rouge traditions.
“Rouj spelled R-O-U-J is actually the Haitian Creole spelling of the word,” Hightower said. “It’s a little play on our French heritage as well as the creole heritage and all of the interesting cuisines and people that make it up.”
Rouj Creole opened in June and aims to explore the evolutions of Creole cuisine and culture while tracing routes that lead it to New Orleans. Hightower explained how the Creole influences come from France, Spain, Germany, West Africa, the Carribbean and many others.
“Creole to me and what we want it to evolve into for our restaurant here at Rouj, you know maybe we can be native to Baton Rouge, and what our version of how we trace the routes of the cuisine can become Baton Rouge’s own,” Hightower said.
Hightower worked with Rouj Creole’s Executive Chef Rory Wingett in past endeavors with City Pork. Their reunion partnership allowed for continued creative innovation. Through research, Hightower and the chef staff created versions of food dishes that resemble the spirit of various Haitian influences.
Aside from cuisine, Hightower understands hospitality is the defining difference between Rouj and other restaurants. He said the Rouj staff strives to provide an experience for their guests that is notable—one that keeps people interested every time they visit.
“I don’t want it to sound cliché, but we would be no where right now without the incredible staff that we have,” Hightower said. “I can tell you that what separates them—they genuinely care about making a difference in your day.”
Rouj is implementing events throughout the week to provide customers with a variety of experiences. Jazz Brunch is a new weekly Sunday event that features live music and occasional vocalists.
Local artist Ellen Ogden is the creator of several art pieces hanging in Rouj adding to the overall atmosphere of the establishment. One piece Ogden created specifically for Rouj is a depiction of Leah Chase, the “Queen of Creole Cuisine.”
Hightower, a former University student, developed connections over time with local Baton Rouge restaurants originally igniting his entrepreneurial spirit while working at Ruth’s Chris Steak House.
Hightower pursued his career in the local food industry following in the footsteps of his former bosses and mentors while experiencing many successes and failures along the way.
Hightower seeks to maintain long-term growth with his food industry career creating new traditions throughout the Baton Rouge community. Opening a City Pork establishment in the University’s Art & Design Building helped to increase this growth.
“We had great leaders that started City Pork. I feel good about where we’ve moved over the past six years since it began,” Hightower said. “I hope that people think of City Pork as a Baton Rouge tradition, and I want Rouj to live in that same light.”

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Courtesy of Sydney Cheatham