Occasionally, Southpoint Access will showcase local businesses that serve customers in South Durham. This installment features Succotash Southern & Creole Kitchen, 3219 Chapel Hill Rd., with questions answered by Susan Head.

What inspired you to open a restaurant in Durham and how does the local culture influence your establishment?

Susan Head: We are from South Louisiana but have lived in Durham for over 30 years. Our background is in the restaurant industry. The chef, Juan DiGiulio, worked in several fine dining restaurants before starting a food truck in 2018. The food truck, also named Succotash, was a big success. We love the culture and the diversity in Durham. So, when it came time to take the next step and open a brick & mortar, Durham was the logical spot.

How do you source your ingredients, and are there any local producers or suppliers you partner with?

Susan Head: We source our ingredients from both local and national suppliers, depending on what we need to complete a menu item.

What are the signature dishes or drinks of your restaurant, and what makes them unique or special?

Susan Head: Smoked brisket, Creole jambalaya, Cajun gumbo, New Orleans-style PoBoys, seafood plates, specials.

How do you engage with the community? Are there any local events or charities you support?

Susan Head: Succotash has become a cultural hub. We support local artists through displaying their work. We also support local musicians by hosting live music every Saturday night. We have Comedy Improv on 1st Thursdays, and Jazz Jam Sessions on 2nd Thursdays.

What advice do you have for others considering a career in the restaurant management business?

Susan Head: You must start with a love for the business and a commitment to hard work. If you have that mindset, the rewards are worth the challenge.

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