Meet The 2023 Chefs
Chef Ashley Allen. Coconuts Bar & Grill - Vidalia, LA
Chef Ashley Allen's culinary career began when he got a job dishwashing at his grandmother's restaurant, DJ's Bar and Restaurant, on St. Thomas in the U.S. Virgin Islands. From the age of 17 he spent three years working in St. John at the Hyatt Regency, before moving to Miami, Florida at age 20 to work at Tony Roma's Restaurant under Chef Mike Nelson. In 2019 Allen relocated to Natchez, MIssissippi, where he partnered with movie directors Tate Taylor and John Norris to open Smoots Grocery and The Little Easy. Today, Allen runs Coconuts Bar & Grill with his wife, Sarah Sookraj, offering Southern/Caribbean cuisine, served with an island vibe, in Vidalia, LA.
Chef Trent Bonnette. Broken Wheel Brewery, Marksville, LA
Growing up, Trent Bonnette worked for his parents’ restaurant in his hometown of Moreauville. “I swore I’d never open a restaurant,” he says. Thankfully, he went on to break that promise. Today, Bonnette brings almost thirty years' experience to Broken Wheel Brewery, and has built a reputation (and packed parking lots) by serving authentic Cajun cuisine featuring powerhouse seafood platters, elevated savory dishes such as crawfish étouffée and crab cakes, and rotating daily specials. brokenwheelbrew.com.
​
​
Chef Cameron Cage. City Pork - Baton Rouge, LA
Chef Cameron Cage is from Baton Rouge, where he spent much of his childhood in the kitchen cooking with his mom and grandmother. His mother pushed him to be a chef, leading to Cage enrolling at the Louisiana Culinary Institute in 2017. The opportunity to work under Chef Joey Daigle at Juban’s Restaurant provided major inspiration, as does Grant Achatz, who continues to be Cage's idol in the culinary scene. Chef Cameron started with City Group Hospitality as Sous Chef at Rouj Creole in 2020. He then moved to City Pork, where he serves as Executive Chef at the Highland Road location, and loves experimenting with Asian and Caribbean cuisine. citypork.com
Chef Josh Casper. Depot Kitchen & Market - Hattiesburg, MS
Chef Josh Casper was raised in Picayune, MS. He spent most of his younger life bouncing across the Mississippi and Louisiana state line, which influences much of how he likes to eat and cook today. Chef Casper spent five years in Portland, OR. after graduating from USM where he spent his time learning how to hustle and cook. He's spent time cooking in kitchens at Red Hills Market in Dundee wine country, and further honed his skills at Woodlawn Coffee & Pastry in NE Portland as Sous Chef. Josh moved back to Hattiesburg in 2015 where he took over the kitchen at the Depot and currently acts as Head Chef and Co-Owner. depothattiesburg.com
Chef Jason DeRouen. The Cajun Ninja - Thibodeaux, LA
Jason is a native of Thibodeaux, Louisiana who has made his name as “The Cajun Ninja” by cooking on the social media platforms Facebook and YouTube. His first cooking video went viral in 2016 and it currently has over 30 million views. Jason believes in sharing his passion for cooking through entertainment, empathy, and kindness towards others. He is the president of Cajun Ninja Products and has a Blackbelt in TaeKwonDo. He and his wife, Misty, are raising three beautiful girls. He’s come to realize that having girls means most compliments are geared towards his daughters taking after their mother, and he’s ok with that. “Let’s get CrackaLackin! Pi-YAHHHHH!!” - thecajunninja.com
Chef Daniel Dreher. Restaurant 1796 - St. Francisville, LA
Executive Chef, Daniel Dreher is a seventh generation, St. Francisville native and a graduate of the John Folse Culinary Institute. His culinary roots are in French cuisinine. He was trained by Chef Bryan Carr in St. Louis, MO. After Seven years he returned home to be near his family and to raise his kids in his home town. He owned and operated Fresh kitchen in Baton Rouge for four and half years. Upon selling the company he joined the team at Restaurant 1796 as the executive chef. It has always been a dream of his to have a restaurant in his home town and to give back to the community that his family has been a part of for so many generations. myrtlesplantation.com/restaurant-1796
​
Chef Cameron Gautreau. Proverbial Wine Bistro - Baton Rouge
Cam Gautreau was raised in Prairieville, LA. His love for cooking started when participating in the ProStart Program at Dutchtown High School. Graduating in 2015, Gautreau attended Chef John Folse Culinary Institute at Nicholls State University, and worked at Cinclare Southern Bistro—an experience which enabled him to hone his culinary skills while preparing food of the highest quality. Gautreau joined City Group Hospitality as Sous Chef at Rouj Creole Restaurant in 2021. After stints at Rouj Creole and Beausoleil, Gautreau was promoted to Executive Chef of Proverbial Wine Bistro, where he demonstrates an approach to food that marries classic recipes and techniques with modern flavors and flare. proverbialwinebistro.com
Galen Iverstine. Iverstine Farm + Butcher, Baton Rouge, LA
A whole-animal butcher shop working exclusively with local farms, Iverstine Farm + Butcher opened in Baton Rouge in 2016 to provide local farm-raised meats to customers while supporting farming partners that prioritize land-healing farming methods. Iverstine founder Galen Iverstine is a St. Francisville Food & Wine Festival stalwart, having served his house-made bratwurst sausage in the Beer & Brats Garden since the festival's founding. iverstinebutcher.com
​
​
​
Chef Lauren Joffrion. Radish - Long Beach, MS
Lauren Joffrion was born and raised on the Mississippi Gulf Coast. From a young age, she always loved cooking and helping her parents in the kitchen. She dropped out of Mississippi State while pursuing Architecture, and decided to pursue her love of cooking instead. After working her way up, she went on to work for Chef David Dickensauge at Baton Rouge's Beausoleil Restaurant, after which she made her way to Field’s Steak and Oyster Bar, as well as Thorny Oyster. Country Roads Magazine recognized her in 2021 as “Best Small Town Chef”. She now creates new dishes at Radish in Long Beach, MS as well as Kaiteki Noodle Bar (next door to Radish). radishlongbeach.com
Chef Nick Kent. Big River Pizza Co. - St. Francisville, LA
Chef Nick Kent’s passion for culinary began at an early age in his family’s St. Francisville restaurant, leading him to compete, and win, in culinary competitions within Louisiana. Fast-forward to today, he is an up and comer in the regional culinary scene. He started at Restaurant 1796 five years ago and has worked his way to his current role serving as the Sous Chef. He is currently transitioning into the Executive Chef at Blue House Hospitality’s latest venture “Big River Pizza Co.” opening Spring 2024. https://www.the-mallory.com/
​
​
Chef Chaz Lindsay. Pulito Osteria - Jackson, MS
At Pulito Osteria, Belhaven native, Chef Chaz Lindsay brings together sophisticated Italian cuisine and the Deep South. Lindsay’s culinary career began in a local Belhaven pizza shack, after which he enrolled in the Culinary Institute of America in New York. Graduating in 2011, Lindsay worked in acclaimed New York kitchens including Craft, Colicchio and Sons, and Eleven Madison Park. Looking for a deeper appreciation of Italian cuisine, Lindsay traveled abroad to cook in a restaurant just outside of Rome. For Lindsay, Pulito Osteria represents a full-circle moment, bringing together his family roots in Jackson while offering diners a fresh take on Italian-inspired dishes. pulitojackson.com
Chef Chris Motto. Juban's - Baton Rouge, LA
A native of Loreauville, Chef Chris Motto grew up surrounded by some of the country’s best food. At an early age Motto began to realize the power of good food and its ability to bring people together. But it wasn’t until he moved to Baton Rouge to attend LSU that he would find his calling. While working in restaurants to finance his education, Motto was drawn to the camaraderie of the kitchen. After completing his degree at LSU he went on to pursue his true passion, cooking. Today Motto continues to enjoy countless hours in the kitchen, using the freshest local ingredients and seafood. His expertise and creativity led to becoming Chef de Cuisine of Baton Rouge's Jubans Creole Restaurant, after its grand reopening in 2022. makingravingfans.com/jubans
Chef Brett Monteleone. Overpass Merchant - Baton Rouge, LA
Chef Brett Monteleone serves as the Director of Culinary for Hufft Marchand Hospitality, overseeing food and beverage operations for The Overpass Merchant and 5 other restaurants throughout South Louisiana. Before running the show for HMH, Brett worked his way up through kitchens across the state, from fine dining at Jacmel Inn in Hammond to coastal casual at Junior's On Harrison in New Orleans. While Chef loves the day-to-day life of a Director of Operations, he truly loves to cook and is excited to return to the SFF&WF in November! hufftmarchand.com
Chef Audrey Parker. Frank's Louisiana Kitchen - Shreveport, LA
Hailing from Center, TX, Audrey Parker was born into a family fluent in the hotel and restaurant business. Although Audrey chose an entrepreneurial path in her early twenties, the call to hospitality lingered, and years later, married and raising twin daughters, she enrolled in and graduated from Escoffier Culinary Institute. Audrey was hired at Frank’s Louisiana Kitchen as a line cook and began indoctrinating herself in all things Cajun/Creole. She now holds the title, “Chef de Cuisine” serving directly under “Executive Chef” Frank Harris. Audrey's cuisine can be described as contemporary in presentation and style, daring, playful, and fresh, paying homage to many different world cuisines. frankslakitchen.com
Chef Van Pellegrin III. City Pork Brasserie - Baton Rouge, LA
Chef Pellegrin was born and raised in Bourg, La. Graduating from Vandebilt Catholic High School in 2003, he enlisted into the Marine Corps, where his passion and curiosity for food was nurtured by the opportunity to travel and experience different cuisines. In 2007 Pellegrin enrolled in the Chef John Folse Culinary Institute at Nicholls State University, and spent 2 years working for Chef Minh Lee at Spahr’s Seafood Company. Positions at New Orleans' Restaurant Redemption and Harrah’s Casino, followed. In 2020 Chef Van relocated to Baton Rouge to become Executive Chef at City Group Hospitality's Rouj Creole restaurant. Today, his career at CGH continues, as Executive Chef at City Pork Brasserie. citypork.com
Chef Jordan Ramirez. Chow Yum - Baton Rouge, LA
Jordan Ramirez's passion for food has been a constant presence in Baton Rouge's culinary landscape since 2006. After managing the specialty foods section at Whole Foods, he was inspired to create his hot sauce brand, Southern Wild, and went on to open the award-winning Chow Yum Phat in White Star Market in 2017. The restaurant's success has led to a brick-and-mortar location in the Perkins Road Overpass, showcasing Ramirez's unwavering commitment to bringing innovative and delicious cuisine to the Baton Rouge community. chowyumphat.com
​
Chef Greta Reid. Greta's Sushi - New Orleans, LA
Greta’s Sushi is a New Orleans based mobile kitchen that provides pop ups, omakase, private parties, and catering services. With an academic thesis based on psychology of community gardens and background in James Beard kitchens, Greta founded her business based on pillars of integrity, sustainability, and supporting local. instagram.com/gretassushi
​
​
​
Andy Roberts. Blue Tick BBQ - St. Francisville, LA
Bluetick Barbecue Co. was launched in 2016 by Andy Roberts as a catering and special events project focused on live fire cooking and traditional barbecue methods. Andy was raised in Baton Rouge, but his passion for cooking stems from his Texas-born mother Nancy Roberts. Family visits to South Texas encouraged a love and quest to cook traditional Texas style brisket. Along the way, Andy has fabricated the pits and cookers he uses to craft a unique experience, based around the overnight live fire cooks required to produce truly authentic barbecue.
​
_edited.jpg)
Chef Austin Russell. SoLou - Baton Rouge, LA
Originally from West Monroe, Austin Russell earliest memories are of spending time with his grandmother at her 1950’s stove cooking eggs and cinnamon toast for breakfast. Those early memories set the table for a career in the kitchen. Russell earned a culinary arts degree from the Louisiana Culinary Institute in 2014. He honed his skills at Mansurs on the Boulevard, before moving on to lead the kitchen at Maxwell’s Market Perkins. He worked as a sous chef at Jubans Restaurant under former mentor Chef Chris Motto, and was invited to cook at DC Mardi Gras, Today, Russell is Chef de Cuisine at Solou. makingravingfans.com/solou
​
Chef Peter Sclafani. Making Raving Fans - Baton Rouge, LA
Peter Sclafani, a third-generation chef and restaurateur from New Orleans, is widely regarded as one of the finest and most innovative chefs in Louisiana and a restaurateur specializing in reviving iconic restaurant brands. Sclafani is owner of Down South Hospitality, a consulting firm helping restauranteurs install systems, improve accountability, implement training programs, and fine tune their menus. He also is a major investor in Restaurant Systems Pro, a technology company based in Phoenix, Arizona that provides Back of the House systems and accounting for restaurants across the country. makingravingfans.com
​
Chef Quintin Scrantz. Spoke & Hub - Baton Rouge, LA
Chef Quintin Scrantz grew up in Lafayette. and started cooking at 14. He found his passion for the culinary arts while working at the Country Club of Louisiana, where he was inspired by the science, artistry, and impermanence of food and the hospitality industry. Comfort food is Chef Quintin’s favorite style to cook. He says if his cooking “gives someone that warm, cozy, happy feeling inside- that’s what I’m about. To love others, plate by plate.” Quintin has competed in the Louisiana Seafood Cook Off and appeared on Buzzfeed. He has been Sous Chef at Pamplona Tapas Bar, Pour Wine Bar, and Bonnie Bell’s Bistro. He has held the Executive Chef position at Prejean’s, Bon Temps Grill, and now City Group Hospitality's Spoke & Hub. spokeandhubbr.com
Chef Eric Sibley. 18 Steak at L'Auberge - Baton Rouge, LA
Eric Sibley is Chef de Cuisine at 18 Steak, at L'Auberge Baton Rouge, which honors Louisiana's naming as the 18th U.S. state by serving prime cuts of beef paired with carefully selected wines. Savor a juicy steak, cooked to perfection, in this elegant dining room, or visit the bar for a stiff pour of your favorite bourbon, scotch or whiskey, while admiring the burned scotch and whiskey barrels that adorn the ceiling. lbatonrouge.com/dining/18-steak
​
​
​
Chef Grayling Thibodeaux. St. John - St. Martinville, LA
Born in Saint Martinville and raised in San Francisco, California, Chef Grayling Thibodeaux started his culinary journey at his local YMCA Café, at the age of 9. With a passion for baking, he went on to attend and graduate from the California Culinary Academy with a certificate in Patisserie & Baking. From there, he got a job as a pastry cook at the restaurant 1300 on Filmore in San Francisco. As his culinary expertise grew, so did his desire to move back to his parents’ hometown of St. Martinville where he then started working at The St. John Restaurant in 2010 as a line cook and for the past three years Head Chef. thestjohnrestaurant.com.
Chef Grant Wallace. Dickie Brennan's Steakhouse, New Orleans
For the past 7 years, Chef Grant Wallace has served as Executive Chef at Dickie Brennan’s Steakhouse. He also oversees operations at The Commissary Market + Kitchen by Dickie Brennan & Co., the company's newest restaurant & gourmet market located in the Lower Garden District. Prior to that, Chef Grant was Executive Chef at Morton’s Steakhouse. He has worked with Chef Frank Brigsten at Brigsten's, Chef Donald Link at Herbsaint, and Chef Gerard Crozier at Chateaubriand. Chef Grant is a graduate of Nicholls State University’s Chef John Folse Culinary Institute. dickiebrennanssteakhouse.com
Chef Ashley Allen. Coconuts Bar & Grill - Vidalia, LA
Chef Ashley Allen's culinary career began when he got a job dishwashing at his grandmother's restaurant, DJ's Bar and Restaurant, on St. Thomas in the U.S. Virgin Islands. From the age of 17 he spent three years working in St. John at the Hyatt Regency, before moving to Miami, Florida at age 20 to work at Tony Roma's Restaurant under Chef Mike Nelson. In 2019 Allen relocated to Natchez, MIssissippi, where he partnered with movie directors Tate Taylor and John Norris to open Smoots Grocery and The Little Easy. Today, Allen runs Coconuts Bar & Grill with his wife, Sarah Sookraj, offering Southern/Caribbean cuisine, served with an island vibe, in Vidalia, LA.
Chef Trent Bonnette. Broken Wheel Brewery, Marksville, LA
Growing up, Trent Bonnette worked for his parents’ restaurant in his hometown of Moreauville. “I swore I’d never open a restaurant,” he says. Thankfully, he went on to break that promise. Today, Bonnette brings almost thirty years' experience to Broken Wheel Brewery, and has built a reputation (and packed parking lots) by serving authentic Cajun cuisine featuring powerhouse seafood platters, elevated savory dishes such as crawfish étouffée and crab cakes, and rotating daily specials. brokenwheelbrew.com.
​
​
Chef Cameron Cage. City Pork - Baton Rouge, LA
Chef Cameron Cage is from Baton Rouge, where he spent much of his childhood in the kitchen cooking with his mom and grandmother. His mother pushed him to be a chef, leading to Cage enrolling at the Louisiana Culinary Institute in 2017. The opportunity to work under Chef Joey Daigle at Juban’s Restaurant provided major inspiration, as does Grant Achatz, who continues to be Cage's idol in the culinary scene. Chef Cameron started with City Group Hospitality as Sous Chef at Rouj Creole in 2020. He then moved to City Pork, where he serves as Executive Chef at the Highland Road location, and loves experimenting with Asian and Caribbean cuisine. citypork.com
Chef Josh Casper. Depot Kitchen & Market - Hattiesburg, MS
Chef Josh Casper was raised in Picayune, MS. He spent most of his younger life bouncing across the Mississippi and Louisiana state line, which influences much of how he likes to eat and cook today. Chef Casper spent five years in Portland, OR. after graduating from USM where he spent his time learning how to hustle and cook. He's spent time cooking in kitchens at Red Hills Market in Dundee wine country, and further honed his skills at Woodlawn Coffee & Pastry in NE Portland as Sous Chef. Josh moved back to Hattiesburg in 2015 where he took over the kitchen at the Depot and currently acts as Head Chef and Co-Owner. depothattiesburg.com
Chef Jason DeRouen. The Cajun Ninja - Thibodeaux, LA
Jason is a native of Thibodeaux, Louisiana who has made his name as “The Cajun Ninja” by cooking on the social media platforms Facebook and YouTube. His first cooking video went viral in 2016 and it currently has over 30 million views. Jason believes in sharing his passion for cooking through entertainment, empathy, and kindness towards others. He is the president of Cajun Ninja Products and has a Blackbelt in TaeKwonDo. He and his wife, Misty, are raising three beautiful girls. He’s come to realize that having girls means most compliments are geared towards his daughters taking after their mother, and he’s ok with that. “Let’s get CrackaLackin! Pi-YAHHHHH!!” - thecajunninja.com
Chef Daniel Dreher. Restaurant 1796 - St. Francisville, LA
Executive Chef, Daniel Dreher is a seventh generation, St. Francisville native and a graduate of the John Folse Culinary Institute. His culinary roots are in French cuisinine. He was trained by Chef Bryan Carr in St. Louis, MO. After Seven years he returned home to be near his family and to raise his kids in his home town. He owned and operated Fresh kitchen in Baton Rouge for four and half years. Upon selling the company he joined the team at Restaurant 1796 as the executive chef. It has always been a dream of his to have a restaurant in his home town and to give back to the community that his family has been a part of for so many generations. myrtlesplantation.com/restaurant-1796
​
Chef Cameron Gautreau. Proverbial Wine Bistro - Baton Rouge
Cam Gautreau was raised in Prairieville, LA. His love for cooking started when participating in the ProStart Program at Dutchtown High School. Graduating in 2015, Gautreau attended Chef John Folse Culinary Institute at Nicholls State University, and worked at Cinclare Southern Bistro—an experience which enabled him to hone his culinary skills while preparing food of the highest quality. Gautreau joined City Group Hospitality as Sous Chef at Rouj Creole Restaurant in 2021. After stints at Rouj Creole and Beausoleil, Gautreau was promoted to Executive Chef of Proverbial Wine Bistro, where he demonstrates an approach to food that marries classic recipes and techniques with modern flavors and flare. proverbialwinebistro.com
Galen Iverstine. Iverstine Farm + Butcher, Baton Rouge, LA
A whole-animal butcher shop working exclusively with local farms, Iverstine Farm + Butcher opened in Baton Rouge in 2016 to provide local farm-raised meats to customers while supporting farming partners that prioritize land-healing farming methods. Iverstine founder Galen Iverstine is a St. Francisville Food & Wine Festival stalwart, having served his house-made bratwurst sausage in the Beer & Brats Garden since the festival's founding. iverstinebutcher.com
​
​
​
Chef Lauren Joffrion. Radish - Long Beach, MS
Lauren Joffrion was born and raised on the Mississippi Gulf Coast. From a young age, she always loved cooking and helping her parents in the kitchen. She dropped out of Mississippi State while pursuing Architecture, and decided to pursue her love of cooking instead. After working her way up, she went on to work for Chef David Dickensauge at Baton Rouge's Beausoleil Restaurant, after which she made her way to Field’s Steak and Oyster Bar, as well as Thorny Oyster. Country Roads Magazine recognized her in 2021 as “Best Small Town Chef”. She now creates new dishes at Radish in Long Beach, MS as well as Kaiteki Noodle Bar (next door to Radish). radishlongbeach.com
Chef Nick Kent. Big River Pizza Co. - St. Francisville, LA
Chef Nick Kent’s passion for culinary began at an early age in his family’s St. Francisville restaurant, leading him to compete, and win, in culinary competitions within Louisiana. Fast-forward to today, he is an up and comer in the regional culinary scene. He started at Restaurant 1796 five years ago and has worked his way to his current role serving as the Sous Chef. He is currently transitioning into the Executive Chef at Blue House Hospitality’s latest venture “Big River Pizza Co.” opening Spring 2024. https://www.the-mallory.com/
​
​
Chef Chaz Lindsay. Pulito Osteria - Jackson, MS
At Pulito Osteria, Belhaven native, Chef Chaz Lindsay brings together sophisticated Italian cuisine and the Deep South. Lindsay’s culinary career began in a local Belhaven pizza shack, after which he enrolled in the Culinary Institute of America in New York. Graduating in 2011, Lindsay worked in acclaimed New York kitchens including Craft, Colicchio and Sons, and Eleven Madison Park. Looking for a deeper appreciation of Italian cuisine, Lindsay traveled abroad to cook in a restaurant just outside of Rome. For Lindsay, Pulito Osteria represents a full-circle moment, bringing together his family roots in Jackson while offering diners a fresh take on Italian-inspired dishes. pulitojackson.com
Chef Chris Motto. Juban's - Baton Rouge, LA
A native of Loreauville, Chef Chris Motto grew up surrounded by some of the country’s best food. At an early age Motto began to realize the power of good food and its ability to bring people together. But it wasn’t until he moved to Baton Rouge to attend LSU that he would find his calling. While working in restaurants to finance his education, Motto was drawn to the camaraderie of the kitchen. After completing his degree at LSU he went on to pursue his true passion, cooking. Today Motto continues to enjoy countless hours in the kitchen, using the freshest local ingredients and seafood. His expertise and creativity led to becoming Chef de Cuisine of Baton Rouge's Jubans Creole Restaurant, after its grand reopening in 2022. makingravingfans.com/jubans
Chef Brett Monteleone. Overpass Merchant - Baton Rouge, LA
Chef Brett Monteleone serves as the Director of Culinary for Hufft Marchand Hospitality, overseeing food and beverage operations for The Overpass Merchant and 5 other restaurants throughout South Louisiana. Before running the show for HMH, Brett worked his way up through kitchens across the state, from fine dining at Jacmel Inn in Hammond to coastal casual at Junior's On Harrison in New Orleans. While Chef loves the day-to-day life of a Director of Operations, he truly loves to cook and is excited to return to the SFF&WF in November! hufftmarchand.com
Chef Audrey Parker. Frank's Louisiana Kitchen - Shreveport, LA
Hailing from Center, TX, Audrey Parker was born into a family fluent in the hotel and restaurant business. Although Audrey chose an entrepreneurial path in her early twenties, the call to hospitality lingered, and years later, married and raising twin daughters, she enrolled in and graduated from Escoffier Culinary Institute. Audrey was hired at Frank’s Louisiana Kitchen as a line cook and began indoctrinating herself in all things Cajun/Creole. She now holds the title, “Chef de Cuisine” serving directly under “Executive Chef” Frank Harris. Audrey's cuisine can be described as contemporary in presentation and style, daring, playful, and fresh, paying homage to many different world cuisines. frankslakitchen.com
Chef Van Pellegrin III. City Pork Brasserie - Baton Rouge, LA
Chef Pellegrin was born and raised in Bourg, La. Graduating from Vandebilt Catholic High School in 2003, he enlisted into the Marine Corps, where his passion and curiosity for food was nurtured by the opportunity to travel and experience different cuisines. In 2007 Pellegrin enrolled in the Chef John Folse Culinary Institute at Nicholls State University, and spent 2 years working for Chef Minh Lee at Spahr’s Seafood Company. Positions at New Orleans' Restaurant Redemption and Harrah’s Casino, followed. In 2020 Chef Van relocated to Baton Rouge to become Executive Chef at City Group Hospitality's Rouj Creole restaurant. Today, his career at CGH continues, as Executive Chef at City Pork Brasserie. citypork.com
Chef Jordan Ramirez. Chow Yum - Baton Rouge, LA
Jordan Ramirez's passion for food has been a constant presence in Baton Rouge's culinary landscape since 2006. After managing the specialty foods section at Whole Foods, he was inspired to create his hot sauce brand, Southern Wild, and went on to open the award-winning Chow Yum Phat in White Star Market in 2017. The restaurant's success has led to a brick-and-mortar location in the Perkins Road Overpass, showcasing Ramirez's unwavering commitment to bringing innovative and delicious cuisine to the Baton Rouge community. chowyumphat.com
​
Chef Greta Reid. Greta's Sushi - New Orleans, LA
Greta’s Sushi is a New Orleans based mobile kitchen that provides pop ups, omakase, private parties, and catering services. With an academic thesis based on psychology of community gardens and background in James Beard kitchens, Greta founded her business based on pillars of integrity, sustainability, and supporting local. instagram.com/gretassushi
​
​
​
Andy Roberts. Blue Tick BBQ - St. Francisville, LA
Bluetick Barbecue Co. was launched in 2016 by Andy Roberts as a catering and special events project focused on live fire cooking and traditional barbecue methods. Andy was raised in Baton Rouge, but his passion for cooking stems from his Texas-born mother Nancy Roberts. Family visits to South Texas encouraged a love and quest to cook traditional Texas style brisket. Along the way, Andy has fabricated the pits and cookers he uses to craft a unique experience, based around the overnight live fire cooks required to produce truly authentic barbecue.
​
Chef Austin Russell. SoLou - Baton Rouge, LA
Originally from West Monroe, Austin Russell earliest memories are of spending time with his grandmother at her 1950’s stove cooking eggs and cinnamon toast for breakfast. Those early memories set the table for a career in the kitchen. Russell earned a culinary arts degree from the Louisiana Culinary Institute in 2014. He honed his skills at Mansurs on the Boulevard, before moving on to lead the kitchen at Maxwell’s Market Perkins. He worked as a sous chef at Jubans Restaurant under former mentor Chef Chris Motto, and was invited to cook at DC Mardi Gras, Today, Russell is Chef de Cuisine at Solou. makingravingfans.com/solou
​
Chef Peter Sclafani. Making Raving Fans - Baton Rouge, LA
Peter Sclafani, a third-generation chef and restaurateur from New Orleans, is widely regarded as one of the finest and most innovative chefs in Louisiana and a restaurateur specializing in reviving iconic restaurant brands. Sclafani is owner of Down South Hospitality, a consulting firm helping restauranteurs install systems, improve accountability, implement training programs, and fine tune their menus. He also is a major investor in Restaurant Systems Pro, a technology company based in Phoenix, Arizona that provides Back of the House systems and accounting for restaurants across the country. makingravingfans.com
​
Chef Quintin Scrantz. Spoke & Hub - Baton Rouge, LA
Chef Quintin Scrantz grew up in Lafayette. and started cooking at 14. He found his passion for the culinary arts while working at the Country Club of Louisiana, where he was inspired by the science, artistry, and impermanence of food and the hospitality industry. Comfort food is Chef Quintin’s favorite style to cook. He says if his cooking “gives someone that warm, cozy, happy feeling inside- that’s what I’m about. To love others, plate by plate.” Quintin has competed in the Louisiana Seafood Cook Off and appeared on Buzzfeed. He has been Sous Chef at Pamplona Tapas Bar, Pour Wine Bar, and Bonnie Bell’s Bistro. He has held the Executive Chef position at Prejean’s, Bon Temps Grill, and now City Group Hospitality's Spoke & Hub. spokeandhubbr.com
Chef Eric Sibley. 18 Steak at L'Auberge - Baton Rouge, LA
Eric Sibley is Chef de Cuisine at 18 Steak, at L'Auberge Baton Rouge, which honors Louisiana's naming as the 18th U.S. state by serving prime cuts of beef paired with carefully selected wines. Savor a juicy steak, cooked to perfection, in this elegant dining room, or visit the bar for a stiff pour of your favorite bourbon, scotch or whiskey, while admiring the burned scotch and whiskey barrels that adorn the ceiling. lbatonrouge.com/dining/18-steak
​
​
​
Richard & Danielle Sutton. St. James Cheese Company - New Orleans, LA
St James Cheese Company is a family-run enterprise, and our staff and guests are a part of this family. Owned and operated by Richard and Danielle Sutton. We’ve pioneered the effort to bring artisanal and farmhouse cheeses to New Orleans since 2006. Our obsession with cheese spans two continents. The name of our shop - St. James Cheese Company is homage to our cheese monger roots in the London neighborhood of St. James, home to Paxton & Whitfield, the 200-year old shop where we began our life in cheese. We specialize in catering, private events, wholesale, public and private tastings and classes, local dine-in sandwiches and salads, as well as cut to order cheese and charcuterie. Stop by one of our two locations in New Orleans and chat with one of our cheesemongers the next time you’re in town! https://stjamescheese.com/
Chef Grayling Thibodeaux. St. John - St. Martinville, LA
Born in Saint Martinville and raised in San Francisco, California, Chef Grayling Thibodeaux started his culinary journey at his local YMCA Café, at the age of 9. With a passion for baking, he went on to attend and graduate from the California Culinary Academy with a certificate in Patisserie & Baking. From there, he got a job as a pastry cook at the restaurant 1300 on Filmore in San Francisco. As his culinary expertise grew, so did his desire to move back to his parents’ hometown of St. Martinville where he then started working at The St. John Restaurant in 2010 as a line cook and for the past three years Head Chef. thestjohnrestaurant.com.
Chef Grant Wallace. Dickie Brennan's Steakhouse, New Orleans
For the past 7 years, Chef Grant Wallace has served as Executive Chef at Dickie Brennan’s Steakhouse. He also oversees operations at The Commissary Market + Kitchen by Dickie Brennan & Co., the company's newest restaurant & gourmet market located in the Lower Garden District. Prior to that, Chef Grant was Executive Chef at Morton’s Steakhouse. He has worked with Chef Frank Brigsten at Brigsten's, Chef Donald Link at Herbsaint, and Chef Gerard Crozier at Chateaubriand. Chef Grant is a graduate of Nicholls State University’s Chef John Folse Culinary Institute. dickiebrennanssteakhouse.com
