With a father as a chef, Chef Alfred Milot says he’s been in a commercial kitchen since he was 5 years old. While his café guests typically prefer traditional Southern flavors, he likes to introduce foods from other U.S. and international regions to provide a variety of flavor experiences. Originally from the Boston area where fish is a staple, Chef Alfred preserved his father’s beloved remoulade sauce recipe, which he features as a condiment on his grilled cod sandwich.