2013 Chefs to Watch – Chef Chris Wadsworth

CHEF CHRIS WADSWORTH

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It is often said the best restaurateurs are those who come up through the ranks, so the fact that Chris Wadsworth started at age 14 as a dishwasher at a local seafood restaurant speaks well for his determination. Chris, a Lafayette native, stayed there for nine years before working in a couple of corporately owned restaurants, which led him to the elegant, century-old Café Vermilionville, in Lafayette. Over two decades, Chris sharpened his skills and expanded his artistry with Ruth’s Chris Steakhouse and as executive chef at Nottoway Plantation. In addition to his current position with IPO, Chris and his wife Sommer own Bon Repas, a company that includes a food truck, catering division, retail business, and personal chef services.

For those wondering how Chris keeps up with all of this, you should also know that between them, Sommer and Chris have six children. Meanwhile, IPO is regularly packed with diners, largely due to an innovative small plates and tapas menu.

“We keep our guests grounded by using products they’re familiar with,” Chris says. “We typically run four to five off-the-menu specials per night, but our signature dishes are always on the menu.”

Those dishes include Bayou Eggs, deviled eggs made with crawfish and tasso and topped with a freshly fried Louisiana oyster; Bon Temps Shrimp, which Chris describes as “our play on fried shrimp with spicy Asian sauce, served with mixed greens and pickled ginger;” and Pequeño Tacos, stuffed with redfish ceviche and topped with chipotle avocado relish.

Chris and Sommer are a team, he says. “I am self-taught, but Sommer is highly influential, a good Louisiana girl who does a lot of good Louisiana cooking at home. She keeps me on the cutting-edge.”

Recipe

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Meet the 2013 Chefs to Watch

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