Executive Chef - The St. John Restaurant - St. Martinville
2017 Louisiana Seafood Queen
Chef Bonnie Breaux is the Executive Chef at the St. John Restaurant in St. Martinville, LA. Bonnie started her culinary career by opening Breaux's Cajun Catering in Covington, LA. After five years, Bonnie moved back to her home town and became the Executive Chef of Clementine Dining and Spirits as well as Peltier's Catering. Bonnie was "discovered" while competing in the World Championship Gumbo Contest and was offered the Executive Chef position at Roux, in Tampa, FL, where she prepared Louisiana cuisine for the folks in South Florida. During Bonnie's tenure at Roux, the restaurant was voted in the Top 50 as well as having her signature dish featured at the 2017 College Football Championship in Tampa.
Throughout Bonnie's career, she has been fortunate to experience many culinary opportunities. Recently, Bonnie was chosen as one of the 26 exclusive chefs to prepare a dish for the James Beard Sunday Supper fundraising benefit.
Chef Breaux returned to the Louisiana that she loves and has brought her expertise to The St. John Restaurant a 6000 sf, renovated pecan warehouse overlooking the Bayou Teche in St. Martinville, LA, where her culinary experience is reflected in every dish.
On June 20th of 2017, Bonnie competed against 11 other chefs from across Louisiana in the Louisiana Seafood Cook-off where she was the first female winner and was crowned "Queen of Louisiana Seafood" by Lt. Governor Billy Nungesser. Bonnie subsequently competed in the Great American Seafood contest placing 4th in the nation!
Other Fine Chefs scheduled to participate include:
Thurman Dickey - Thurman's Food Factory
Cody Wallace - Sysco Foods
Durwin Francescon - Restaurant Sage
Leah Parker - Iron Cactus
Anthony Miletello - Miletello's Find Foods
Copeland's of New Orleans - Monroe
Chef Cedric Toney has been a valued member of the Monroe Copeland's team for nearly a decade. His dedication and commitment to quality and excellence have landed him numerous promotions. Chef Toney has become a well-known and familiar face to the ArkLaMiss with his frequent appearances on Louisiana Living where he cooks up great recipes and shares tips on creating a dish to remember. Stop by and ask for Chef Toney, he would love to visit and say hello! Hopefully, you can offer your compliments to the Chef.
Fiesta Nutrition Center-The Good Earth Juice & Salad Bar
Dreams and plans of like-minded people do collide! Eliana worked in the grocery department at Fiesta Nutrition Center for several years before being approached to manage the new Good Earth Juice and Salary Bar within the store. It was a dream come true for her, and for her managers who were waiting to find the perfect person to tackle the project. The concept for the lunch spot is fresh and organic and prepared daily. This opportunity presented an incredible new journey for Eliana.
Cooking and baking has been a lifelong passion of Eliana's, starting with cooking for her large family at a very young age. Cooking with her mom was a bonding experience, and connected making food with giving back to others. She moved into a greater appreciation of food in her years of working in the kitchen of local restaurant, Not Just Pie. She learned the ins and outs of not just pies, but cakes, sandwiches, and soups, too! This challenge at the Good Earth Juice and Salad Bar was to create healthy food without sacrificing flavor that is visually appealing. The bonus is having access to fresh and local ingredients, unique organic ingredients and the encouragement to be creative. The challenge is to provide customers with dietary limitations with foods that are easily accessed.
Eliana's specialties have a wide range, but her inventive salads and dressings are what her customers enjoy the most. Eliana's determination and passion for perfection in the kitchen is what makes her family and customers anxious to see what's next for this young rising star of the culinary world!
The following chefs are scheduled to serve at A Rare Culinary Collaboration on Friday, October 13. Buy tickets here.
The Fat Pelican– Monroe, Louisiana
Monroe-raised chef, and North Delta Food and Wine Festival alum, Chris McKnight, is bringing southern-inspired dishes to a delectable new level in an environment that he says is “comfortable, relaxing and inviting.” He learned cooking from his grandmother, and he also credits renowned Louisiana chef Cory Bahr for helping him develop expertise. The best part of his job, he says, is that he learns something new every day and is presented with new challenges.
Chris McKnight began realizing his culinary abilities at the tender age of 5, after spending time with his grandmother. Chris fondly recalls the time spent with his grandmother making biscuits and desserts . Chris remembers vividly how he sought out every opportunity given to him by Chef Bahr. Whether it was making salads or washing the dishes, Chris states that he absorbed “what he needed to know,” and as fate would have it, Chris moved swiftly up the ladder of success to eventually become Executive Chef at Restaurant Sage. With his dreams pressing him forward, Chef Chris did not let his focus fade, and he later rejoined Chef Bahr for a short stint at Restaurant Cotton where his Classic French cuisine sustained his placement in Chef Bahr’s brigade until he found his calling at Cascio’s Tavern in July of 2013.
McKnight, wanting to use his incredible kitchen powers for good, created (and is still creating) a menu that offers something to everyone, and opened The Fat Pelican in June, 2016 to rave reviews. The menu spotlights chicken, duck, fish, and The Pelican Burger, made with house ground beef, fully dressed on a house made roll and paired with hand-cut French fries.
Chef Chris was a participant in the National American Seafood Cook Off in 2012.
Stone House Eats - Rayville
Raised on Panola Plantation in Lake Providence, Cléiie comes to cooking and providing food quite naturally. The daughter of the late Harry D. and Martha Brown Wilson she fondly remembers being at the table around great food and conversation as a kid. Whether at the house or on the road, the table provided a great place to eat and talk, loving and laughing as a family.
Her love of cooking in the kitchen comes from her mom and her grandfather, the late Justin Wilson. She denies being a chef, but she has a great feel for cooking fantastic food, well-seasoned and locally-sourced. Most folks know her grandfather from his stories and Cajun cooking, but not many know what a great cook Mrs. Martha was. She just knew how to make great food for the family table.
Well, Clélie does, too. Good food and a loving table can make all the difference in the world. Stone House Eats wants to give you some good food. More than the food, though, we want you and your family to be together - living, laughing, and loving together. That's the best recipe of love, and we want to help you make that happen.
She has honed her skills and recipes for her own table. Her husband Henry, son Nathan, and daughter Zoë have enjoyed the triumphs and suffered the disasters as Clélie has worked her way through to making wonderful food for the family. We all know, no matter what happens in our lives, some good, comforting food makes everything better.
Clélie has spent time working in commercial kitchens, too. She knows how to cook three meals a day, seven days a week, all year round. But, that's not where her heart is. Most folks know cooking is hard, but good, and rewarding work, and her heart has been to provide a table filled with good food where people can gather to live, laugh, and love.
Seafood R’evolution - Ridgeland, Mississippi
Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States 5 years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef of the Year in 2008 and later to become the head chef of Glasgow’s top restaurant, La Vallee Blanche. After a serendipitous turn of events, he met his American wife Jennifer while she was studying in Glasgow, and the pair moved to the States in 2011.
Returning to West Monroe, LA for a few years, Brown found that he had to begin again, and worked his way up through small town American kitchens while finalizing the Visa process, becoming the head chef of several prominent restaurants. Two years ago, he was recruited by celebrity chefs John Folse and Rick Tramonto to help open a new restaurant in Ridgeland, MS. Since developing and opening Seafood R’evolution, where he is currently Executive Sous Chef, Brown has headed up events with Folse and Tramonto such as Naples Food and Wine Festival 2015 and 2016, Taste of Mississippi, cooking for Chaine des Rotisseurs regularly, and he tours the country with Chef Folse catering private dinners and cooking classes. With the arrival of his first child, a new R’evolution in the works and many events on the horizon, Brown stays extremely busy building his new American life while always holding on to his Scottish roots!
Langlois - New Orleans
A bland press kit bio cannot prepare you for the contagious joy, southern charm, and barefoot shenanigans of Chef Amy Sins. She's a mischievous host and fanatical food explorer in constant motion. Chasing down rogue chickens, spinning stories about Louisiana food traditions to eager diners, fishing for supper, traveling to far-off places, dreaming up dishes with Cajun and Creole flair - all part of Amy's unpredictable, almost unbelievable day-to-day adventures bouncing around South Louisiana (and the globe).
Born and raised in nearby Gonzales, Louisiana (the Jambalaya Capital of the World and home of the best damn brown jambalaya around), Amy didn't follow the typical path of a New Orleans chef. No years in culinary school or humble kitchen stints at marquee restaurants. She was wired for cooking and entertaining as a kid, watching her parents' elaborate southern dinner parties unfold. After the event we will not name happened, Amy did some deep-down soul-searching that ended in walking away from a 20-year career in sales and bootstrapping her way into building Langlois from scratch in 2012 - first as an interactive dining/open kitchen restaurant in the Marigny, and as the traveling culinary entertainment group it is today. Langlois is a tribute to her roots, combining Amy's pure love of dinner party style entertaining and Louisiana culture with authentic New Orleans culinary experiences.
Chef Amy lives with her husband and a rotating cast of cats and chickens in the French Quarter, which provides a never-ending source of inspiration and absurdity. When she's not entertaining (and feeding) hungry audiences, you'll find Amy pouncing into new adventures, working on her next cookbook, traveling, or getting dirty at Crossroads Farm. Amy also hosts "New Orleans by Mouth," a weekly radio program on WRBH 88.3 FM.
Blue Magnolia Catering - Monroe, Louisiana
Crowned "Louisiana King of Seafood 2016," Chef Blake Phillips, originally from Monroe, went to Le Cordon Bleu Culinary School in Austin, Texas. From there, he worked his way up, starting in resorts in Colorado before moving to New Orleans where he honed his craft in such fine establishments as Commander's Palace and Mike's on the Avenue.
He also spent several years catering for movies, TV, and large-scale special events with v.i.p. guests. Recently Chef Blake has been involved with Louisiana culinary trails lone-star takeover in Austin TX, and also invited to Best Chefs of Louisiana 2016 event held by ACFNO. Chef has been named one of Louisiana' Cookin' magazine "Chefs to watch of 2017". "My style of cooking is pretty broad with most flavors being based in my Louisiana up-bringing. I like to change classic dishes and give them my own personal touch, kind of like a signature. At the end of the day the most important thing to me is the total experience people walk away with when they leave my restaurant".
Copeland's of New Orleans - Monroe
Chef Michelle Massey grew up watching her grandmother cook 3 meals a day, mostly fresh picked from her garden. She learned to break down a side of beef by the age of 7 at her grandparent's meat market in Monroe. Chef Massey uses her grandmother's aged and seasoned cast iron skillet during her featured Chef cooking segments on KTVE's Louisiana Living show. Over the years, Massey has worked at several fine dining restaurants, honing her techniques and learning under many great chefs.
She returned to Monroe in 2012 and joined Copeland's in 2017 and was quickly promoted to the position of Executive Chef. Massey says that food makes her happy because she loves to see people react to what they've eaten. She shares that her son was her greatest inspiration with his dream of opening a fine dining restaurant where anyone could eat, even if they couldn't pay.
stäge - Jackson, Mississippi
Tom Ramsey is a chef, sommelier, raconteur, writer and media personality living in Jackson, Mississippi. At his “day jobs” he hosts pop-up restaurants for his company stäge and writes about food & travel as Contributing Editor of Okra magazine.
He appeared on the premiere episode and the “Supermarket Masters Tournament” of Guy’s Grocery Games on the Food Network; made it to the quarterfinals on Season Three of ABC’s The Taste; and was featured on Appetite for Life and Bizarre Foods with Andrew Zimmern. Tom is a widely published writer of recipes, fiction, essays, op-ed pieces and magazine articles. His work has been featured in local, regional and national publications as well as in various online publications. He is currently working on his book Less, but that’s really up to the publishing gods. By night, he wears a mask and a cape and fights crime… not really, but only because he doesn’t currently own a cape and a mask. If he had such things, well…one never knows what he might be up to next.
Although Tom has been cooking since he could reach the knobs of his parent’s stove, he’s only been cooking professionally for eight years. Before trading in his business suits for a manual labor job with his name on his shirt, Tom spent thirteen years as an investment banker, specializing in mergers and acquisitions as well as capital aggregation. The bulk of his investment banking practice was concentrated in the fields of insurance, re-insurance and financial services, but he also worked on transactions in the manufacturing, real estate and consumer products sectors. Tom was also a partner in the lobbying firm Athena Government Relations, was the owner of a cigar manufacturing/importing company and worked for a period of time in the entertainment industry. He has served on numerous boards of directors for charities, service organizations, museums and public and private companies in the US and abroad.
Tom resides in a temperamental old house in Jackson, Mississippi with his wife Kitty, four cats and three very naughty goats.
Chef - Bayou Roux
Katy was born here in Monroe, Louisiana. As the daughter of a father in DJ Broadcasting, Katy moved often in her childhood and picked up culinary inspirations from oversees in Germany to the U.S. Southwest to here in the South. As a child she obsessed with the show "Great Chefs of the World" on PBS and would rather watch cooking shows than cartoons. She found her inspiration from a mentor in Lake Charles and started cooking professionally during this time. Since then she has increased her culinary talent at a ranch resort in Texas, and more recently here in Monroe at Cotton and Braiz'n. She is now the Head Chef at Bayou Roux in Sterlington, LA with a focus on bringing fresh seasonal southern flavors to the local community.
Chef - Jack Daniel's Bar & Grill at L'Auberge Casino Resort - Lake Charles
As chef at the iconic Jack Daniel's Bar & Grill at L'Auberge Casino Resort Lake Charles, Chef Lyle Broussard is legendary for his Cajun and creole flavors and his passion for Southwest Louisiana culture and cuisine, dating back to a time spent perched next to his grandmother's stovetop where he developed a passion for food.
Chef Broussard oversees all culinary operations and menu development for the popular restaurant and bar known for bold BBQ selections, off-the-grill entrees made with Jack's own sauces and glazes and savory specials cooked up with a taste of his authentic Louisiana roots. Chef Lyle keeps busy representing L'Auberge and creole cuisine. In 2016 he was featured in the Louisiana Travel Guide, taped an episode of Flip My Food with celebrity chef Jeff Henderson, contributed to a SWLA Convention & Visitor's Bureau tourism video featuring Cajun fusion cuisine and celebrated a first place win as Lagniappe Magazine tapped his Pimento Cheeseburger as "2106 Best Burger' in the region. 2015 found him on the cover of Acadiana Profile Magazine named among the Best Chefs 2015, featured in a documentary of African American chefs highlighting their creole roots produced by Dillard University and he represented the Louisiana Culinary Trails initiative at the Texas Monthly Restaurant Take-Over in Austin, Texas. He was also one of 10 chefs chosen to compete in the Louisiana Seafood Cook-off in New Orleans where his Pan Roasted Gulf Grouper earned him a solid second place win.
During his tenure at L'Auberge, he earned his Certified Chef de Cuisine through the famed Culinary Institute of America. Other accomplishments include cooking for NBC News personality Al Roker and The Today Show during their visit to Southwest Louisiana; being featured on The History Channel's new show, All You Can Eat, featuring his "Big A** Burger"; and being chosen by Thrive Magazine in 2014 as one of 13 Thriving 30 Something's in a feature about up and coming young professionals. In 2014 he was chosen to represent Louisiana at the Hoffman Media Restaurant Take-Over in Birmingham, Alabama. In addition, the American Culinary Federation (ACFNO) honored him at the 2014 Best Chefs of Louisiana event where he prepared Root Beer Pork Tenderloin.
In May of 2015 Chef Lyle was honored by Assistant Tourism Secretary Kyle Edmiston and the SWLA Convention and Visitor's Bureau with a Partner in Tourism award for his efforts representing Louisiana cuisine and culture. He is an active member of the community, often lending his time to L'Auberge Cares community initiatives. Those projects include mentoring culinary students from local high schools, training chefs from Ft. Polk for competition, promoting farm to table healthy eating as part of the American Heart Association Teaching Garden and co-founding the Southwest Louisiana American Culinary Federation. Chef Lyle was chosen as a member of 2015 Leadership SWLA, a program coordinated by the SWLA Economic Development Alliance.
In his spare time, Chef Lyle enjoys spending time with his family and partner Trish and also cooking with his brothers. He is the owner of four dogs and enjoys training his five Tennessee Walking Horses.
Cascio's Chateau - Monroe
I was born in Florida and raised in Monroe, Louisiana. Growing up and working in both states, my love for seafood is beyond measure. I knew I was going to be a chef at a young age, following in my father's footsteps.
Cooking is truly my passion! I love being able to bring joy to people with an amazing meal that is specifically catered to their palate. I have been fortunate to spend time in many commercial kitchens; always gleaning new perspectives in food preparation.
My wife, Taylor and I have three children, who tend to be my toughest food critics! I have had the pleasure of helping the younger generation of the Cascio Family carry forth their most popular dishes from 80 years ago when the first restaurant was opened.
The Spaghetti Garden on DeSiard, The Italian Village, The Paragon Supper Club on North 19th, The Chateau, The Corkroom, Tony's, The 50's Grill on Louisville Avenue, Cascio's Seafood Tavern on North 18th, Cascio's Tavern on Trenton...all shoulders to stand on and menus that had so many patrons that carried "Palate Memories" close to their hearts. That said, I find "Joy" every day in bringing my creations to the menu of their newest restaurant, Cascio's Chateau on Louisville; just check out my "After 9" menu!
Sean "Poochy" Rivera
Driftwood Cask and Barrel - Baton Rouge
Coquille's River and Rye - Madisonville
Chef Sean Rivera certainly has his hand in the pot these days, creating culinary experiences. He is the chef/partner of Driftwood Cask and Barrel in downtown Baton Rouge, and Coquille's River and Rye in Madisonville, Louisiana. He is the founder of Foodie Patutie and Co-founder of GastreauxNomica, and still enjoys showcasing events under those brands. As a veteran of the New Orleans & Baton Rouge culinary scenes, he continues to strive to improve his culinary vision for Louisiana as a "GastreauxNomic" destination #GastreauxNomica.
Second Act Supper Club - Shreveport, LA
Anthony Felan, Executive Chef of Second Act Supper Club, Fat Calf Boucherie (coming in October) in Shreveport, LA, is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s most prestigious restaurants, as well as his childhood memories of working and playing in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. Desiring to be closer to his family, he made the decision to return to his roots of Northwest Louisiana in 2009, and joined the team at Wine Country Bistro as Sous Chef in 2010, Shortly After He Became Executive Chef. Anthony’s passion for farm-to-table is what allows him to stand out in the Shreveport area. He works closely with several local farms, Louisiana seafood purveyors, and specialty item businesses to bring the very best locally sourced ingredients to his menu.
He is an active member of the local Slow Food Louisiana chapter where he has been involved in urban youth gardens and special dinners that celebrate heirloom and historically relevant foods of his region. Anthony and Wine Country Bistro are partners of the Louisiana Restaurant Association’s local ProStart program through which he provides intensive culinary training to high-school age youth who are interested in pursuing a career in the restaurant industry. In 2015, Anthony was nominated as Best Chefs of Lousiana by the ACF New Orleans, and was voted “Best Chef of NWLA” in 2016. Anthony Placed Second In the Louisiana Seafood Cookoff 2017. Chef Anthony Is looking forward to participating in this years North Delta Food and Wine Festival.
Operating Partner/Chef - Willie's Truck Yard - Monroe and Lake Charles
Mitch is self-taught, learning that he loved to cook at an early age while in the kitchen with his grandmother. When he was 5 years old, his stated "life goal" of owning a hot dog stand was humorous, but his ownership of two food trucks, Main Street Eats to Geaux, and his 1969 Airstream turned food trailer, "The Cheezie Rider", has brought that goal full circle. Although Mitch's "real job" is in law enforcement, having served as Chief of Police for Grayson, LA for 14 years, he owned and operated Main Street Seafood in downtown Columbia for 3 years before selling it and beginning his food truck operations. His trucks feature several specialty items including the soon to be famous Boudin Chili Rellenos Topped with Crawfish Etoufee, and the sugar coma inducing Velvet Elvis sandwich. Mitch has won several awards at BBQ and cooking competitions and recently participated in the Natchez Food and Wine Festival.
Mitch and his wife, Christy, are operating partners in Duck Dynasty star Willie Robertson's new food truck yards, Willie's Truck Yard, which will soon have locations in Monroe and Lake Charles. Mitch was tasked with creating the small menus that will be offered from the house kitchen and coordinating with local food trucks. These new concept locations will give guests multiple food choices in a relaxing "beer garden" atmosphere. Mitch and Christy have three kids, Angela, Allen, and Alex along with a couple of cats that walked over from the neighbor's yard and never left.
Joel and Jordan Myers
Owners, Caster and Chicory - Monroe, Louisiana
Joel and Jordan Myers are the owners of Caster and Chicory, a local Beignet and Café au Lait food truck. Joel is a graduate of the Le Cordon Bleu with a passion for artisan baking. Jordan, a Monroe native, has enjoyed baking for her family since she was a little girl and spends most of her days now in the kitchen with their 7 young children. Joel and Jordan have been baking together for 14 years. Their goal with Caster and Chicory is to bring Louisiana's signature baked goods (especially fresh Beignets and King Cakes) to our local community with New Orleans quality.
TT's Homemade - Natchez, MS
Tenia Hill is the owner of TT's Homemade. She's been making and serving this delicious dessert since 1998. She started in the kitchen with her mother at the tender age of eight years old. It was here that she was introduced to a family recipe for banana pudding that she has used for many years and plans to use for many more years to come.
The name TT was given to her by her nieces and nephews. It's a name she's been called all her life. Children love the southern comfort that TT's banana pudding brings and now she brings it to everyone to enjoy a little bit of our childhood. Needless to say TT's Homemade is a family business that makes homemade banana pudding with a whole lotta LOVE.
TT's banana pudding has been featured at the Natchez Food and Wine Festival, Natchez 300 Year Anniversary, Cannonsburg Neighborhood Fest and the MS/LOU Heritage Group Festival.
Chef & Owner, For His Temple- Monroe Louisiana
After leaving a 28 yearmortgage banking career, Dana started down the path of opening a restaurant. Natural career progression, right? It is when God’s involved. In desperate need of something to do, quickly realizing retirement was NOT happening & after a lot of prayer – ok maybe a lot of whining to God – an idea developed of taking her love for cooking, combined with her passion for healthy foods & offering it to others?! What?! Open a restaurant? With no prior restaurant experience? Could it be done? Was this area ready for a whole food, sustainable, organic restaurant? She was told no. But if you know Dana, you know that is just fuel for her fire. She started by doing a pilot. What else would you do after that many years in corporate America?
Three months of test cooking for a select group of families went well, so she moved forward. Next step, she leased a commercial kitchen & cooked to order. Using social media, meals were advertised & orders were taken. This phase went well & business grew, so she moved forward.
A suitable space was found in the Cultural District of West Monroe to open the restaurant and renovations began. There were crazy overnight trips to Dallas to pick up equipment, scrubbing, painting, planning, building, thinking, sweating, negotiating and praying. In September of 2015 the dream became reality and the doors opened. What started out as take home meals only has grown into daily lunch offerings, baked goods, casseroles to order and a Meal Rx service. God is always guiding and providing!
Dana’s philosophy on food is simple – it must nourish and it must taste good. Simple, right? Serving clean, primarily local, organic foods that are gluten free is #1 on the list of priorities. Local farms are her best friends & she is always seeking out new farms in northeast Louisiana that are committed to clean, sustainable agriculture. Cooking farm to table meals using handed down family recipes as well as creating new dishes using fresh, whole organic ingredients is her passion. She cooks 100% gluten free, primarily organic meals that feed the body & the taste buds.
Dana is married to the world’s best husband, Eddie. Sorry ladies, but he’s taken. Together they have 6 kids (5 grown, 1 at home), 4 kids in love, 7 grandkids (so far) - Mary Alice & Corey; Adam & Monica with Roland & Waylon; Hannah & JD with Connor, Jaxon, Brooklyn & Hudson; Tyler & Katelyn with Taliah; Caroline & Caleb. With a big family, Dana knows cooking most nutritious meals possible is so important. It’s a beautiful thing to live your passion!
GastreauxNomica - Baton Rouge, Louisiana
Chef Ryan Andre’ is the Executive Chef at City Pork Brasserie and Bar which was featured on Food Network’s “Burgers, Brew and Que” with Chef Michael Symon and Named 225 Magazine’s “Best New Restaurant in 2015. At the helm of the Brasserie, Chef Andre’, was in charge of raising the bar of the food scene in Baton Rouge and is constantly in search of ways to make the city a “GastreauxNomic” destination. He was named 225 magazine best chef 2017. He is the Co-Founder of GastreauxNomica and is dedicated to the growth and vision it shares. Chef Andre’ has previously worked at several known restaurants such as Commander’s Palace of New Orleans and Le Creole Restaurant. As a veteran and pioneer of the Baton Rouge food scene, he continues to strive to improve the vision and awareness of his beautiful city through his passion.
Chef Pat Nolan Catering, Monroe
Owner of Chef Pat Nolan Catering, Pat loves and practices the fusion of French and global flavors (particularly Southern). Pat Nolan a native of South America, grew up in Canada where she was educated at Toronto University after which she studied at George Brown Culinary Institute.
After college, she began working in the food service business as a purveyor, then managing a chain of restaurants. After marrying a gentleman from the South, she moved to Louisiana where Pat started to develop her culinary background, first as the chef for the Garden District Cafe and then to the West Monroe Convention Center. She now owns her own catering business that has been open for the past four years. Her food is influenced by her various cultural backgrounds, love of the Lord and love for the arts which she supports along with various charities in Monroe.
Chef Pat's food is unique by the way it looks and tastes. As a business owner, she made a decision to not have a set menu but to develop menus per event where a client can enjoy whatever they can imagine, want, and is within their budget. Her talent is a great gift and the rest is very hard work. Chef Pat Nolan is available for various catering - weddings, parties, and private events.
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