Since 2002, Louisiana Cookin’ has celebrated young chefs who make the most of the Bayou State’s bounty. This year’s lineup includes dyed-in-the-wool Cajuns alongside some passionate transplants. Whether from Morganza or Memphis, these chefs express their love of Louisiana daily at their restaurants.
They all cite exceptional local ingredients and dedicated producers, and most are widely known for their prowess with fresh Gulf seafood: Chef Cody Carroll, the 2013 Louisiana Seafood King, built his own crawfish pond to bring the product closer to home.
These chefs pull from their experiences abroad as often as they recall family moments from their youth. Chef Isaac Toups, from Rayne, Louisiana, makes rich, sultry dirty rice from his Grandmother Carter’s method, while Executive Pastry Chef LisaMarie White translates travel experiences into world-class sweets at Domenica. Above all, though, these chefs are as committed to supporting local foodways and traditions as they are to nourishing their customers. With chefs like these in the kitchen, Louisianians can look forward to many great meals to come.