Mpls. Chef Overcomes Obstacles To Get Back In The Kitchen
MINNEAPOLIS (WCCO) – A Minneapolis chef is back in the kitchen after his life took an unexpected turn.
A collision with a drunk driver forced Coup d'Etat Chef Tommy Begnaud to hang up his apron for months. But after a tough recovery, he's not only back doing what he loves but he's bringing some ambitious changes to the Uptown restaurant.
It's not how Begnaud imagined starting his new job. He was only six weeks into leading the team.
"I was struck on the driver's side, I guess. T-boned by a drunk driver," he said.
He was lucky to be alive, but his body was a mangled mess.
"Shattered my pelvis in eight spots; two vertebrae, four ribs," he said.
"Management team came in the second day I was in the hospital and I assured them I'd be back on my feet in two weeks, don't worry about it," Begnaud said. "I grew up with four brothers and I thought, "Okay, just rub some dirt on it and I'll be back."
But much to his frustration, work would have to wait.
"I had gotten to a position where we were ready to make some sizable changes to include a new spring menu," he said. "Immediately everything was put on hold."
The following 15 weeks included lots of bed rest and eventually a wheelchair.
"The simple things, putting on a pair of shoes, diving in for a quick shower, now take an hour where it used to take five minutes. Everything is now a process," Begnaud said. "It's been a trying time but level of support has been unbelievable."
His road to recovery made easier with family by his side and the support of the local restaurant community. The team at Travail hosted a fundraiser to help cover medical costs.
"Amazing. The outpouring of support there. Twenty five of the top chefs here in Minneapolis all got together," Begnaud said.
And his own kitchen staff pulled together so their chef could recover.
"The guys were putting in 60 to 70 hours weeks," he said. "We never had to lock the doors or the 86 list didn't get out of control."
Today, Begnaud is back in action.
"One hundred percent back in my head, 80 percent physically," he said.
On crutches, he still leans on others.
"I'm able to do most what I need. I'm using some of the guys to help be my hands, so to speak," he said.
And about that new menu, it's ready for launch.
"I would consider my food, I guess, a little less highbrow. More approachable yet refined," he said.
Chef's family is from Lafayette, La., so there are hints of southern, Cajun influence on the menu, including sea food, hush puppies, po-boys and a buttermilk fried pork chop.
Chef's new summer menu at Coup d'Etat officially begins Wednesday.
