Get to know the chefs in this year’s Louisiana Seafood Cook-Off

SLIDELL, La. (WGNO) — The Northshore is in for a tasty treat on Friday, June 27, as the Louisiana Seafood Cook-Off takes place live at the Harbor Center in Slidell.

Twelve of Louisiana’s top culinary stars will compete in a “high-flavor showdown” for the title of King or Queen of Louisiana Seafood. The chefs will also provide exclusive samples of their dishes for the Tammany Taste of Summer.

But who are these chefs?

Farrell Harrison

Chalmette native Farrell Harrison is the executive chef and founder of Plates Restaurant & Bar

in New Orleans. His main goal with cooking is to cultivate a sense of community and family, inspiring Harrison to serve primarily shareable dishes in his restaurant. According to Eater New Orleans, he seeks to incorporate culinary customs from many different cultures into his New Orleans-style dishes and is known for his take on Spanish tapas.

Jared Heider

Jared Heider is the chef de cuisine at Juniors on Harrison in New Orleans, which advertises itself as a “strangely familiar neighborhood joint” and specializes in American comfort-style food, according to the restaurant website.

Joseph Fontenot

Joseph Fontenot is the executive chef at Creole Bagelry & Cafe in Slidell. The restaurant specializes in many unique bagel dishes, including a Creole Benedict bagel and a Crab Cake Benedict bagel. According to the restaurant website, Fontenot and his team create each New York-style bagel from scratch every day and are dedicated to providing outstanding meals.

Michael Kelley

Originally from California, Michael Kelley has been executive chef at upscale steakhouse Gallagher’s Grill in Covington for about seven years. He specializes in classic French cooking styles and enjoys creating unique pastry art, according to owner Pat Gallagher.

Trenton Oliphant

Trenton Oliphant is the executive chef and owner of Benteaux Cajun-Asian Fusion in Hammond, which recently opened in May. He and his family also own The Depeaux in Independence. Oliphant studied culinary arts in North Carolina and is passionate about Asian food, especially ramen. According to his biography post, when cooking, he lives by his motto, “Research + Execution.”

Chase Raley

Chase Raley is the chef de cuisine at Parish Restaurant and Bar in Monroe. The restaurant was founded by Cory Bahr, who is hosting this year’s Cook-Off. It is dedicated to serving authentic Cajun food using live fire cooking to honor the traditional flavors and technique of Louisiana, according to the restaurant website.

Alexis Indest

Alexis Indest is the executive chef of jazz-inspired lounge Whiskey and Vine in Lafayette, hailing from New Mexico. According to New Orleans Magazine, after moving to Lafayette in 2008, she made it her mission to master classic Creole dishes. Indest looks to pay homage to the rich culinary history in New Orleans while still elevating her dishes to new heights.

Kaleb Scott

Kaleb Scott is the executive chef at University Club in Baton Rouge. The dining room within the country club serves a wide variety of upscale meals, from shrimp omelets to seared salmon.

Blake Jackson

Blake Jackson is the executive chef and owner of Heron Seafood and Mae & Co., both located in Shreveport. Both restaurants, one a fine dining restaurant and one a casual oyster dive, focus on his love for Louisiana seafood. Jackson is passionate about “cooking from the heart,” according to Mae and Co.’s website, and placed third in the 2023 Cook-Off.

Jaylen Cherry

Virginia Beach native Jaylen Cherry is the head chef at The Depeaux in Independence. Under his leadership, the restaurant adds a Southern flair to usual bar and grill foods. According to Cherry, “Chefs don’t make mistakes, they make new dishes.”

Karlos Knott

Karlos Knott is the executive chef and founder of Cajun Saucer at Bayou Teche Brewery in Arnaudville. According to his biography post, he grew up in South Louisiana and traveled Europe for many years, giving him an extensive palate and a yearning to open a restaurant. Knott and his wife own the brewery alongside the Cajun Saucer and work hard to provide Louisiana-style experiences.

Willie Gaspard, Jr.

Willie Gaspard, Jr. is executive chef at Cypress Bayou Casino & Hotel in Charenton. He has been working in the hotel’s dining rooms for over 20 years and was promoted to executive chef in 2018, according to his biography post. Gaspard, Jr. oversees and cooks in all four dining rooms at Cypress Bayou, from a Mexican grill to a steakhouse.

Tickets to the event are $65 and can be purchased on the Visit the Northshore website. Each ticket includes entry to the Cook-Off as well as the Kick-Off Tammany Taste of Summer. Special hotel rates are also available as part of the event.

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