A Quickie With Regina Charboneau
This Southern sensation's brand-new cookbook is as hot as a skillet
Straight from the deep South, Regina Charboneau who is referred to by the NYT & Andrew Zimmern as ‘The Queen of Biscuits,’ is coming to Coral Gables Books & Books for an intimate book signing this Friday evening in honor of ‘Six Courses: An Entertaining Life.’ And if anybody knows how to whip up six courses, it’s her. Featured in prominent food publications, including The New York Times, Better Homes and Gardens, and Southern Living, you may know her face from NBC and ABC, The Today Show, and the Hallmark Channel. She has also been showcased on Zimmern’s Bizarre Foods.
If you’re wondering what to expect within this glossy…well, how about 28 menus and over 200 recipes, taking her fans through the defining chapters of her culinary and personal life that you will learn more about below.
From Natchez to adventures in Alaska and even attending culinary school in Paris, we welcome you to learn more about this savory and wondrous belle who, while in Miami, is beyond excited to hunt for “the best cuban potato fritter that is called papa relenna and hopefully I can be inspired to make my own version of it one day and a delicious croquetta, too!”
Name: Regina Charboneau
Nickname: Andrew Zimmern calls me the Queen of Biscuits. That is the only nickname that has really stuck for now. I do so much more than biscuits, but when the New York Times also gives you that title - you tend to go with it.
Home is: I live in the south, in Natchez which is right on the river. People call it the “Little Easy” because it has great food, entertainment, and culture. I am also a seventh generation resident.
Owner at: I have been the owner of SO many restaurants. And I am no spring chicken. In my 70s, I have had a long culinary career and I have been cooking professionally for many decades. After Covid I semi-retired for about three months, which clearly did not last long. I opened a small cooking school called Regina’s Kitchen. It is connected to my fifth cookbook and I also continue to work as a guest chef. The school is probably my favorite project because it keeps me connected to my customer base and I love having friends gathered around the table at home.
I am currently: I am also hosting an Epicurean Expedition culinary cruise with Atlas Ocean Voyages about 180 passengers who will be able to enjoy cooking, tastings and the signature Yachtsman Cook-Off where Regina serves as a judge. It will travel from Rome to Barcelona and the experience is centered around visiting local markets and cooking with regional ingredients. It is intimate and I am very excited to serve as the chef for the trip. I also teach biscuit classes and am collaborating with Viking Cruises on several culinary experiences.
Charboneau will bring her expertise to Atlas Ocean Voyages World Traveller during its 10-night Rome to Barcelona July 30, 2026, Epicurean Expedition. During these expeditions, guests can enjoy intimate programming, including live cooking demonstrations, tastings, and the signature Yachtsman Cook-Off, where Charboneau serves as a judge.
If you were a guest at your own restaurant what would you order? Because I have owned so many restaurants over the years, including Regina’s at the St. Regis in San Francisco, I would probably order my filet with blue cheese, Hobbs smoked bacon, and a star anise port reduction. That was always a favorite. My corn and shrimp fritters are another signature dish. I actually printed that recipe on the back of my business cards and I still do today. I also love incorporating cuisine from the South of France, so my bouillabaisse has always been very popular, as well as my white bolognese.
Childhood leftover memory: I have so many memories because my father was an incredible cook from southern Louisiana. My mother could not even boil water, so my father handled the kitchen. I always loved savory food, and at 6:30 in the morning I would happily eat anything he had cooked the night before. For me it was always a win.
A funny leftover story: Mick Jagger was in Natchez filming a movie and we hosted a dinner party at King’s Tavern with Octavia Spencer and several others. He loved my bouillabaisse and chocolate mousse. After the party he actually called and asked if I had any leftovers. It is one of those unforgettable moments.
Why do you love Miami: Well, you may not know this but I used to be in South Florida often because I was working in Fort Lauderdale. And I learned that Miami’s a sandbox for a chef. You find flavors in Miami that you simply cannot find elsewhere. I have worked with many talented young chefs there like Tristan Epps, who cooked at Red Rooster, made one of the best dishes I have ever tasted. His oxtail, with Jamaican influences, was incredible and he actually just won Top Chef!
What is your favorite restaurant to take leftovers home from? Tristan’s oxtail. I would probably order two so I could take one home.
My last meal would be: It would depend on the season and where I was, but I would start with fresh Gulf oysters, briny and salty, freshly shucked. I would add soft shell crab and perhaps an oxtail as well.
What music is playing in your kitchen? Music is always playing. I am not a classical music person. If I had to hear Vivaldi’s Four Seasons again it might drive me crazy. I love R&B and never get tired of it. I also enjoy Keith Urban and Harry Styles.
What do you wear at home in the kitchen? These days I am very casual. Usually jeans, a T shirt, and flip flops. I do not wear chef whites at home because they remind me of Catholic school uniforms.
Favorite thing about the Miami restaurant scene: Miami is a playground for chefs. The diversity of ingredients and cultural influences makes it one of the most exciting food cities in the country.
After work, I drink alcoholic or non alcoholic? I love a good red wine and I always appreciate a well made Negroni. I also enjoy entertaining at home. I collect vintage glasses and like to pre batch cocktails because it makes hosting easier. One of my favorite tricks is keeping vodka or gin in the freezer so you can instantly pour a perfect martini without needing a bartender.
What would people be most surprised to know about you? I am a very open book, but one thing people may not know is that I once cooked in the bush in Alaska. While I was there the plane I was flying in crashed, although the pilot controlled the landing so we were safe. Experiences like that change your perspective on life. I stayed in Alaska for a while and saved enough money to attend cooking school in Paris at La Varenne.
You go to spots in Miami: I want to visit Cojito by Alejandra Espinosa. I also enjoy a Cuban Old Fashioned at Ball and Chain. The use of cigar and tobacco leaf flavors in the cocktail is very interesting.
Kitchen tool you swear by: An immersion blender. It is incredibly versatile and you can do so many things with it.
Funny story: When I was cooking in the wilderness I carried my Cuisinart with me, only to realize there was no electricity. It was not the most practical tool for that environment. Black and Decker actually makes a solid food processor as well.
Thoughts on MSG: I do not actively avoid it, but I have never really needed it in my cooking. One of my goals is to learn Chinese cuisine more deeply, so I just ordered a wok and I plan to start experimenting soon.
Favorite thing to cook at home: Italian food. Arancini is a favorite because it is quick, simple, and always delicious. I also love cooking in a wood fired oven. Pepper oysters are one of my specialties. It is my father’s recipe with a cracked black pepper marinade.
If you were not a chef what would you be doing? I would probably be a nanny. I love children and miss having my boys around when they were younger. It would bring me a lot of joy. Although I would probably still end up cooking for them.
What advice would you give aspiring chefs? Learn the business side of the industry. Creativity is important, but you also need to understand financial statements and operations. As an employer, you should also learn the personalities of your staff and understand their strengths and weaknesses so you can build a strong team.
What is your number one guest order pet peeve? Non-allergy modifications. If it is not a real allergy, my advice is simple: just eat the dish the way it was designed.
Favorite city to visit for food: Paris continues to evolve and improve as a culinary city, and I love returning there. I also love New York. Ultimately, my favorite place to eat is anywhere I can share a meal with my sons.