Brian ate his way through the beautiful foodscapes of Montreal and Ontario, gathering inspiration for what would become ... Tubs Poutine, eh?
Our story begins with Brian Nguyen. In 2017, Brian’s world travels brought him to Toronto, Canada. There, tucking into his first Poutine, Brian was ignited by this dish that warmed the heart, comforted the soul and tickled the fancy.
Images arose in his mind’s eye of his two-year-old son, lovingly nicknamed ‘Tubs’ for his cherubic appearance and zest for culinary delights. When Brian returned home to Texas, he found himself craving Poutine. But when he took to the Internet to locate eateries serving Poutine, he found instead an outcry of longing from diners who were searching, unsuccessfully, for an honest-to-goodness Poutine house in Houston.
The idea took root in Brian of fulfilling this unmet need by launching… Tubs Poutine.
Tubs is known the world over for his poutine, 'tis true. Tubs also prides himself on being welcoming to all; and sometimes, he recognizes, you need to unhinge your jaw on a burger whose flavor lasts for days. Leave no foodie behind.
Brian pitched the idea to his sister, Caroline.
More than two decades ago, the two siblings had established their foodie ‘wings’ together as college students in Los Angeles, where Caroline would whisk Brian to her favorite restaurants. They frequented the classics of the L.A. food scene such as Pink's Hot Dogs, Ed Debevic's, and La Luna. From this, the siblings learned that "food is happiness" - but only when shared.
Caroline immediately saw stars and pledged her allegiance to Tubs Poutine. Caroline brings more than a decade of experience in community building, events promotion/marketing, and the hospitality & food industry.
The Namesake. That's right - the Tubs is back, and more tubbish than ever. We heard your cry, Tubs familia - and we proudly bring back this exquisite poutine of USDA ground beef, secret seasoning, Applewood bacon, house gravy - and oh yeah, fries.
All that was needed was the maestro that would weave vision, food and operations together into a harmonious whole. Enter, Jarret Robins.
Raised on the coast of Southern California, Jarret learned to enjoy cooking early while taking care of his younger brother. After traveling the country while a member of the US Navy, Jarret followed that initial spark and received degrees in Culinary Arts and Hospitality Management.
Honing his craft by working in a number of management capacities from Chef to Service Manager to Bar Manager and General Manger at a number of well-reviewed establishments, Jarret believes strongly in gracious customer service and a culinary philosophy based on strong fundamentals and not cutting corners.