Community Table

Hub City Diner owner Jason Redmon has only worked four jobs in his life. The first job was at Subway in his hometown of Bunkie. At age 20, after a rocky attempt at community college, a high school friend needed a roommate.

This presented Redmon with an opportunity to leave Bunkie and find his way. Redmon told his boss at Subway he was moving to Lafayette. His boss knew the manager at Hub City Diner in Lafayette and told Redmon to apply there. The Hub City Diner incarnation of the restaurant (more on that later) had been open for eight years by the time Redmon started working as a host in 1998.

Redmon worked through school at the diner, moving from host to waiting tables, then to shift leader (which also involved hosting duties). He went back to school at the University of Louisiana at Lafayette to pursue a degree in hospitality, hotel, restaurant and tourism.

While in school, Redmon received a scholarship from the Louisiana Restaurant Association. This scholarship allowed him to intern at a family-owned, all-inclusive resort in St. Thomas. Redmon wanted hotel experience, but by the end of the summer, he was running the beach bar and grill.

“I guess it was meant to be, me to be in the restaurant,” says Redmon. “It’s in my blood.”

Hub City Diner was originally Stansbury’s Café, open from the mid-’60s until 1989. In 1990, three local restaurateurs opened Hub City Diner as a 1950s Americana concept. In 1998, Jimmy Guidry bought the diner.

“Everyone thinks he’s my dad,” says Redmon. “He’s not my dad. He’s not my uncle. We just really connected.”

When Redmon finished school, Guidry asked him to stay on as a manager. Guidry retired four years ago, and Redmon took over the business in January 2022, moving from host to owner. But to Redmon, the diner isn’t just a job or a means to an end.

“We’re creating a community,” says Redmon. “And [customers are] sharing their lives with us, and we’re all having connections with each other.”

Avocado Toast

At the diner, we’re big on simple food done right. This is one of those dishes that feels fresh and a little elevated, but it’s easy enough to make at home any day of the week.

Prep time: 10 min
Cook time: 15 min
Serves: 1

1 slice rye bread
1 ripe avocado
2 ounces feta cheese, crumbled
2 ounces cherry tomatoes, sliced in half
1 egg
balsamic glaze
salt and black pepper

1. Toast the rye bread until golden brown and crisp. A good, sturdy slice makes all the difference here.
2. Cut the avocado in half, remove the pit and scoop it into a bowl. Mash it with a fork until creamy, leaving a little texture. Season lightly with salt and pepper. Spread the avocado evenly over the toasted bread. Add the crumbled feta, then scatter the cherry tomatoes over the top.
3. Heat a small skillet over medium heat and cook the egg “over medium” — the whites should be fully set with a soft, slightly runny yolk. Flip gently and cook briefly on the second side
4. Place the egg on top of the toast. Drizzle with balsamic glaze just before serving. Substitute balsamic glaze for salsa, if preferred.

Hub City Diner
1412 S. College Road, Lafayette
337-235-5683
hubcitydiner.com

Illustration by S.E. George

Meet the Cook: Jason Redmon

Hometown: Bunkie
Most meaningful item in my kitchen: It’s not really a tool; it’s the staff. The diner is so high-volume and fast-paced that it takes a team that works together every day to make it happen. And I would think that’s the most valuable thing that we have at the diner is our staff.
Music to cook to: At the diner, it’s always 1950s music. As time’s gone on 1960s and ‘70s have made their way into the wheelhouse. But I personally have always been a pop kid. And yes, I am a Swiftie.