From the kitchen of Felicia Suzanne, The name “Flo’s” was inspired by her nickname while working as an intern and then assistant for Chef Emeril Lagasse in New Orleans. As an eager new intern, she was constantly on the go zipping around trying to get everything done, so people started calling me "Flo" after Flo Jo (Florence Griffith-Joyner). As with the restaurant, she likes to use as many locally grown ingredients from area farmers as possible.  She likes to know where the food she makes and eats is coming from.  She uses cucumbers from Bennett-Burk Farm, tomatoes from Tims Family Farm, and peppers from True Vine Farms and Dodson Farms.

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