The Louisiana Seafood Advertising and Marketing Board currently introduced the choice of a dozen chefs from throughout the state to represent their locations in the 15th Annual Louisiana Seafood Cook dinner-Off (LASCO).
This year’s competitiveness will be held Tuesday, June 7, at the Cajundome Conference Center in Lafayette.
- Ryan Cashio Cajun House & Catering, LLC Laplace (1st-time Competitor)
- Amanda Cusey The Villa Harlequin Lake Charles (1st-time Competitor)
- Russell Davis Eliza Cafe & Bar and JED’S Local Louisiana Po’boys Baton Rouge (Very first-time Competitor)
- David Dickensauge Tsunami Baton Rouge (Competed in 2014, 2015)
- Ben Fidelak Mariner’s Restaurant Natchitoches (Competed in 2017, 2020)
- Ryan Gaudet Spahr’s Seafood Des Allemands (Competed in 2015, 2016)
- Kyle Hudson Beausoleil Coastal Cuisine Baton Rouge (Initial-time Competitor)
- Karlos Knott Bayou Teche Brewing & Cajun Saucer Arnaudville (Initially-time Competitor)
- Brett Monteleone Junior’s on Harrison New Orleans (Very first-time Competitor)
- Amy Sins Langlois New Orleans (Competed in 2016, 2019, 2020)
- Joshua Spell Fezzo’s Seafood Steakhouse & Oyster Bar Crowley (Initial-time Competitor)
- Grant Wallace Dickie Brennan’s Steakhouse New Orleans (Initial-time Competitor)
To be eligible to compete, a chef should be the executive chef of a totally free-standing Louisiana cafe belonging to the Louisiana Restaurant Affiliation, a very pleased associate of each the Louisiana and Good American Seafood Prepare dinner-Offs.
“What differentiates Louisiana from our Gulf neighbors is the access we have to an abundance of seafood,” mentioned Stan Harris, President and CEO of the Louisiana Restaurant Affiliation. “Louisiana seafood is part of our identification and tradition. The LASCO party lets our wonderful culinary talent to develop dishes that any individual would be very pleased to get pleasure from, and that draw men and women into our state to know why we’re so various.”
Verified judges for the 2022 Louisiana Seafood Cook-Off incorporate Chef Edgar “Dooky” Chase IV and Celeste Chachere.
Chef Edgar “Dooky” Chase, IV, is thought of the scion of the influential Dooky Chase Cafe household. A soaring star in the restaurant business, Edgar is the chef and operator of Dook’s Put in the Treme community in downtown New Orleans. He has served as executive chef at Dooky Chase’s Cafe, as well as proprietor of Leah’s Kitchen area and Dook’s Burders, and a lover in a variety of other dining establishments situated in the New Orleans Global Airport. He holds a Masters of Business enterprise Administration, and a official Culinary degree from Le Condon Bleu in Paris, France. Also, he received his undergraduate degree in Economics and Finance from Dillard University in 2004.
Celeste Chachere is the wonderful-granddaughter of the “Ole Master” of Creole cooking Tony Chachere. She is also the Director of Internet marketing and Advancement for Tony Chachere’s Creole Food items, which started in 1972 and celebrated its 50th anniversary this year. What started off as desire to create a cookbook, such as the recipe for his seasoning mix, has grown into a globally manufacturer. Just about each and every household in the south has a red and environmentally friendly can of Tony Chachere’s creole seasoning in the pantry. Currently, Tony Chachere’s generates a entire selection of Creole delicacies from evening meal mixes to seasonings and injectable marinades. Celeste has her arms complete carrying on the abundant custom of bringing major strategies and desires to lifetime, significantly like her fantastic-grandfather did 50 a long time ago.
For the fifth 12 months, the Louisiana Seafood Prepare dinner-Off is staying held in Lafayette, the metropolis said to have additional dining establishments for each capita than any other American town. Many of the restaurants that have assisted get paid that distinction will be serving samples to spectators as a section of the Style of EatLafayette, which will get place in conjunction with the Louisiana Seafood Cook-Off.
In addition to earning the title of King or Queen of Louisiana Seafood, the winner will signify the condition at a range of activities including the Good American Seafood Prepare dinner-Off, hosted by the Louisiana Seafood Advertising and Promoting Board and held in New Orleans during the Louisiana Cafe Association Showcase on Saturday, August 6, 2022.
If you want to maintain up with the celebration, you can stick to @LaSeafoodBoard on Instagram and Twitter and continue to keep up will all Louisiana Seafood Prepare dinner-Off (LASCO) activities through the official hashtag, #LASCO22.
Listed here are the bios on every chef:
Chef Ryan Cashio
Cajun Property & Catering, LLC
A native of Reserve, Louisiana, Chef Ryan Cashio is a passionate chef and a devoted conservationist of Louisiana Seafood. Ryan formulated a love for the culinary arts even though cooking with his moms and dads at the early age of 7. It was at this time he knew he desired to be a chef. Ryan graduated at the leading of his class in culinary college at Delgado. In 2002, he noticed one of his desires come to be fact with the opening of his have restaurant and catering company, The Cajun Grill & Catering, in Laplace. Just after it was destroyed by Hurricane Ida, Ryan began organizing a new restaurant. He located a greater, and greater, location that tripled the measurement of the outdated restaurant. By December 2021, Ryan and his wife opened Cajun Home & Catering, LLC. Ryan has taken his culinary abilities to the next stage with a residence-cooking spin on classic Cajun foodstuff as he proceeds to make new dishes, which allows their friends to “Taste da South in ya Mouth.”
Chef Amanda Cusey
The Villa Harlequin
Lake Charles, LA
Amanda Cusey, Executive Chef at The Villa Harlequin in Lake Charles, started establishing her enthusiasm for food stuff whilst developing up in the southwest United States. Traveling extensively in the course of the U.S. and Europe, Amanda acquired her Cordon Bleu schooling at the Tante’ Marie Culinary Academy in Surrey, England. Doing the job her way up via the ranks at a number of places to eat in England and Ireland, she cemented her love of Italian delicacies even though doing the job beneath the steerage of Kristan Burness and Brendan Ward at Fiorentina in Dublin in which she ultimately acquired the position of Head Chef. Prior to coming to Lake Charles, Amanda labored with Michelin Star chef Oliver Dunne as Head Chef at his Italian encouraged pop up cafe Eatily in Dublin’s town middle. Amanda is now embracing her house and bringing her twist on Italian cuisine to downtown Lake Charles at The Villa Harlequin Cafe.
Chef Russell Davis
Baton Rouge, LA
Chef Russell Davis’s curiosity in meals began early, surrounded by the common Southern Italian meals of his mother’s loved ones and encouraged by their regard for nearby, excellent ingredients. Russell began his occupation below Ella Brennan at Commander’s Palace in New Orleans, mastering every single station from busboy to Kitchen area Manager to Sommelier. He then grew to become the Ralph Brennan Restaurant Group’s Director of Functions, overseeing various places to eat, ahead of he branched out on his very own to open up Saltwater Grill in the Riverbend neighborhood of New Orleans. In 2015, Russell and his spouse Sally relocated to Baton Rouge to be nearer to spouse and children. With each other, they opened their 1st joint enterprise, Eliza Cafe & Bar in 2016. Named following the couple’s daughter, Eliza is a up to date Creole cafe serving Louisiana delicacies crafted with the freshest ingredients from the region’s farmers and purveyors – all served with an abundance of authentic Southern hospitality. In 2018, the couple opened JED’s Regional, an reliable Louisiana po’boy store, showcasing community Gulf seafood and a laid back, welcoming environment to match. Russell’s best pleasure is in the teaching and cultivation of his restaurant staff members. His expertise, working experience and enthusiasm for the hospitality marketplace is a reward he’s generally completely ready to share with new group customers to prepare them for their next techniques.
Chef David Dickensauge
Tsunami Baton Rouge
Baton Rouge, LA
Around 27 years, Chef David Dickensauge has poured his lifetime into the pursuit of culinary mastery and strives daily to share the culinary type he has acquired on his journey. Starting in New Orleans, he labored below James Beard Award-winner Jamie Shannon at Commander’s Palace and at New Orleans’ legendary Galatoire’s. With Shannon’s encouragement, he attended and graduated from the Culinary Institute of New Orleans in 1999. He then moved again house to aid open up the Beau Rivage Vacation resort & On line casino. Craving for extra experience, David labored in Birmingham, AL, at Incredibly hot and Scorching Fish Club, Café Dupont, and Highlands Bar and Grill and Bottega Café. His subsequent stops saw him obtain culinary knowledge at remarkably acclaimed restaurants in Miami (Norman’s), Chicago (Charlie Trotters), New York (For every Se and WD 50), and Philadelphia (Morimoto). In 2017, he again returned household to MIssisippi to open up Corks and Cleaver. That calendar year, he was topped Mississippi Seafood King. David has considering the fact that moved again to Baton Rouge, and serves as the head chef for Tsunami Baton Rouge the place he feels the most challenged with his deep appreciate for Asian Food stuff.
Chef Ben Fidelak
Chef Ben Fidelak’s passion for cooking commenced at an early age when doing the job as a line prepare dinner in his father’s cafe in Northern Ontario, Canada. His expertise ended up honed yrs later when he opened Maison Louisiane Catering in 2001 and then The Levee Cafe in 2016 with his spouse and business spouse Keri. In 2018, Ben sailed from Cape City, South Africa, to French Guyana traveling more than 5,800 nautical miles stopping at several international locations along the way. Ben’s culinary target is to generate signature dishes making use of inspiration from his travels even though infusing a Southern Flair, genuine to the historic roots of Louisiana delicacies. Mariner’s Restaurant is the culmination of 20 decades of the Fidelak’s adventures to in excess of 40 special and incredible nations around the world. And, a number of amazing
stateside locations as nicely! Their dining, wine, and cocktail menus reflect the world wide influence of their journey with offerings from some of their favored locations this sort of as Croatia, South Africa, Switzerland, France, Poland, Greece, Italy, Austria, and far more.
Chef Ryan Gaudet
Des Allemands, LA
Born and raised in Thibodaux, Louisiana, Chef Ryan Gaudet begun cooking at dwelling at the age of 13. He embarked on his 26-calendar year profession as a dishwasher at Flanagan’s in Thibodaux. Ryan continued functioning for other neighborhood dining establishments close to the Lafourche and Terrebonne bayous until finally he later graduated from the Chef John Folse Culinary Institute at Nicholls Condition University in 2005. Ryan apprenticed for many eating places in the Chicago region, most notably Moto underneath the late Omar Cantu. He is the people’s selection award winner for the 2015 Louisiana Restaurant Association’s Bayou Chapter Culinary Showcase. Ryan is the Main of Operations and Govt Chef for Spahr’s Seafood, managing the operations of three Spahr’s models found in Galliano, Thibodaux, and Des Allemands and also Malt and Burger, an aged faculty travel in burger and shake joint in Thibodaux. When not at work, Ryan is fishing out of his kayak. He enjoys catching Louisiana seafood just as significantly as he loves cooking it.
Chef Kyle Hudson
Beausoleil Coastal Cuisine
Baton Rouge, LA
Government Chef Kyle Hudson has normally had a passion for cooking and the culinary arts. Even at a incredibly young age, he gravitated towards the strength and activities of the kitchen area. Professionally experienced in French method, he enjoys to celebrate the regional bounty of the Gulf Coastline and all that Louisiana has to give. Getting the opportunity to train with a assorted group of James Beard Award profitable cooks has encouraged his cooking models to have an affect from South The usa, Thailand, Switzerland, and England. Kyle has been with Metropolis Team Hospitality at Beausoleil given that Oct of 2021, and they search forward to viewing him expand with their Metropolis Group Hospitality relatives of concepts.
Chef Karlos Knott
Bayou Teche Brewing & Cajun Saucer
Chef Karlos Knott acquired the food items traditions of south Louisiana by viewing his mother Rose, his grandmother Emily, and all of his aunts cooking the necessary-to-attend Sunday dinner at his grandparents’ home. Etouffees, Gumbos, Jambalaya, Shrimp Creole, Fried Catfish – some thing was on the menu every single week to entice the prolonged family to push to the local community of Bayou Portage to get with each other. Karlos enlisted in the Army as a Cavalry Scout and deployed to Germany for six decades. He, his spouse, and son traveled broadly when in Europe and ended up amazed by the locality of European cuisine and beverage. When he returned to south Louisiana, he and his family members opened Bayou Teche Brewing in Arnaudville with a approach to build beers that pair with South Louisiana’s delicacies, traditions, and life-style. The only issue was at that time a Louisiana brewery could not open up a restaurant. Immediately after yrs of get the job done and lobbying, in 2019 Louisiana authorized its breweries to include food stuff to their menus. Karlos and his spouse Stephanie opened the Cajun Saucer restaurant at the brewery. Concentrating on Cajun-Impressed Italian fare, their wood-fired oven cooks pizzas that includes Cajun toppings. Continuing the childhood classes realized at all those required Sunday dinners, on particular occasions Karlos puts Louisiana seafood on the menu – his Neapolitan-design Crawfish Etouffee, or Seafood Gumbo pizzas (with a scoop of Louisiana rice in the middle) are shopper favorites.
Chef Brett Monteleone
Junior’s on Harrison
New Orleans, LA
Chef Brett Monteleone is a Louisiana indigenous born, raised, and nonetheless residing on the Northshore. He started performing in the kitchen area in 1999. With over 22 decades of culinary working experience, Brett has been the Government Chef for Junior’s on Harrison because March 2020 and in his present-day job as the Executive Chef for Hufft Marchand Hospitality considering the fact that its conception in 2020. As the Government Chef, Brett productively oversees all back of the household operations for the full business like four special cafe ideas, along with the group’s two food items vehicles, all of which are positioned in Baton Rouge and New Orleans.
Chef Amy Sins
New Orleans, LA
A bland push kit bio can not put together you for the contagious joy, southern allure, and barefoot shenanigans of Chef Amy Sins. She’s a mischievous host and fanatical foods explorer in continual movement. Chasing down rogue chickens, spinning stories about Louisiana food items traditions to eager diners, fishing for supper, traveling to much-off sites, dreaming up dishes with Cajun and Creole flair – all section of Amy’s unpredictable, just about unbelievable dayto-working day adventures bouncing all-around South Louisiana (and the globe). Born and raised in close by Gonzales, Louisiana (the Jambalaya Funds of the Environment and house of the ideal damn brown jambalaya about), Amy didn’t comply with the usual route of a New Orleans chef. No yrs in culinary college or humble kitchen area stints at marquee dining establishments. She was wired for cooking and entertaining as a kid, seeing her parents’ elaborate southern dinner functions unfold. Soon after the function we will not name happened, Amy did some deep-down soul-browsing that ended in strolling away from a 20-year vocation in product sales and bootstrapping her way into constructing Langlois from scratch in 2012 — very first as an interactive dining/ open kitchen restaurant in the Marigny, and as the traveling culinary leisure team it is now. Langlois is a tribute to her roots, combining Amy’s pure really like of supper bash fashion entertaining and Louisiana culture with authentic New Orleans culinary activities.
Chef Joshua Spell
Fezzo’s Seafood, Steakhouse & Oyster Bar
Chef Joshua Spell was born and lifted in Crowley, Louisiana. At the age of 14, Joshua began his do the job in the cafe industry at Chef Roy’s in Crowley. In 1999, he commenced as Head Chef for Fezzo’s Seafood, Steakhouse & Oyster Bar. About the very last 23 many years, Joshua has aided Fezzo’s increase into a multi-site procedure, and not long ago took around the part of General Manager for the Crowley area. Joshua is a member of the American Culinary Federation, Louisiana Cafe Affiliation, and Standard Chairman of The Worldwide Rice Pageant. Joshua’s long term strategies include things like encouraging open up a new Fezzo’s Crowley locale and serving his neighborhood for many years to arrive.
Chef Grant Wallace
Dickie Brennan’s Steakhouse
New Orleans, LA
For the earlier 6 several years, Chef Grant Wallace has served as Government Chef de Delicacies at Dickie Brennan’s Steakhouse. He also oversees functions at The Commissary, Dickie Brennan & Co.’s 7,000 sq. foot manufacturing kitchen in the Reduced Back garden District. Prior to that. Grant was Executive Chef Morton’s Steakhouse. He has labored with Chef Frank Brigsten at Brigsten’s, Chef Donald Backlink at Herbsaint, and Chef Gerard Crozier at Chateaubriand. Grant is a graduate of the Chef John Folse Culinary Institute at Nicholls Condition College.