Chef Paul Farlow is a South Louisiana native with more than 36 years of culinary experience spanning fine dining, hospitality, hotels, casinos, and the cruise industry, where he mastered 10 international cuisines. Having worked in acclaimed kitchens including Galatoire's, Six of Manhattan in New York City, and the Jacmel Inn, Chef Paul now leads Ember with a vision to elevate Houma's dining scene and showcase South Louisiana as a premier culinary destination.

Chef Brett Butler is the Executive Chef at Diamond Grill, bringing more than 25 years of culinary experience and nearly a decade leading the kitchen at the historic Alexandria restaurant. Originally from New York, his career has included leadership roles in fine dining, casinos, and with the New Orleans Saints organization, shaping his passion for elevated cuisine and exceptional hospitality. Today, he is committed to creating memorable dining experiences while mentoring the next generation of culinary talent.

Chef Kris Allen is the Executive Chef at the popular Pamplona Tapas Bar & Restaurant and Operating Partner and Chef at Gravy Restaurant, one of the newest restaurants in Lafayette, where he honors Louisiana's rich culinary traditions through thoughtfully crafted dishes rooted in fresh, local ingredients. Drawing on experience from acclaimed restaurants in New Orleans, Chicago, and beyond, Chef Allen has become one of the region's most respected chefs, earning numerous awards for his Louisiana cuisine, including  most recently being named the 2026 Louisiana King of Seafood.

Chef Niema DiGrazia, a proud native of Sierra Leone, West Africa, is the head chef at Abby Singer's Bistro in downtown Shreveport and founder of Niema's Cookery Corner, where she celebrates her African heritage through bold Afro-fusion cuisine. A Beat Bobby Flay champion and Chopped competitor, Chef Niema is nationally recognized for elevating African culinary traditions while showcasing the vibrant food culture of Northwest Louisiana.

Chef Cory Bahr is the chef and owner of Parish Restaurant, Standard Coffee Co., Heritage Catering, and the newly opened Sushi KōKō in downtown Monroe, where he continues to champion Louisiana's culinary traditions through innovative, locally inspired cuisine. A 2026 James Beard Award semifinalist for Best Chef: South and former Louisiana King of Seafood, Bahr is nationally recognized for his commitment to sustainable Gulf seafood and elevating the culinary profile of North Louisiana.

Paul and Lindsay Dupre are the chefs and owners of Elsie's Plate & Pie, the Michelin Guide-recognized Baton Rouge restaurant known for its elevated Southern comfort food and Louisiana-inspired pies. Together, they have built a beloved neighborhood destination that celebrates Gulf South flavors, warm hospitality, and the tradition of bringing people together around the table.

Shantee Gotte Manuel is the founder and owner of CAKEBAR, an award-winning bakery and boutique in downtown Crowley, Louisiana, known for its creative desserts and nationally sought-after King Cake Cheesecake. A graduate of the University of Louisiana at Lafayette, she combined her passions for baking and fashion to create CAKEBAR & MODISH, while remaining an active community leader through her service on the Crowley Main Street Board, Acadia Parish Chamber of Commerce, and Acadia Parish Tourism Board.

Chef Bryce Granier is a Louisiana native whose passion for food is deeply rooted in the state's rich culinary traditions. He refined his skills in the acclaimed kitchen of Restaurant August in New Orleans, where he developed a strong foundation in classical French technique and contemporary Louisiana cuisine. Now calling The Northshore home, Chef Granier serves as Executive Chef at Palmettos on the Bayou in Slidell, where he showcases the region's local ingredients through thoughtful, elevated dishes that celebrate Louisiana's culinary heritage while embracing fresh, seasonal influences that create memorable dining experiences.

Chef Jude Huval is the co-owner and executive chef of Pat's Fisherman's Wharf in Henderson, Louisiana, where he continues his family's 75-year legacy of serving authentic Cajun cuisine while overseeing the restaurant, dance hall, and roux factory. A Louisiana Culinary Institute graduate and former Chopped contestant, Chef Huval is recognized as one of Acadiana's leading chefs for his dedication to preserving and celebrating Louisiana's rich culinary traditions.

Chef Trenten Oliphant is the chef and owner of Maurepas Restaurant in Ponchatoula, Louisiana, where he showcases local seafood and seasonal ingredients through a modern Louisiana menu. Alongside his father and brother, he also owns The Depeaux and Benteaux, three restaurants that reflect his passion for blending Southern, Cajun, and Asian culinary traditions.

Willie Gaspard is the Director of Food & Beverage and Executive Chef at Cypress Bayou Casino Hotel, where he has spent more than two decades advancing through the culinary ranks after graduating from the Culinary Arts Institute of Louisiana. A Louisiana native, Chef Gaspard has earned more than 100 medals and numerous awards in Gulf Coast culinary competitions and is recognized for his passion for showcasing Louisiana cuisine while leading the casino's diverse dining program with creativity and excellence.

Raised in Melrose, Louisiana, just south of Natchitoches, Blaise LaCour grew up in the Cane River Creole community, where family, food, and culture shaped not only her palate but also her personality and deep love for Louisiana. Since taking over her family's restaurant, the Cane River Commissary in September 2017 she has shared her family's Creole recipes alongside Natchitoches favorites like meat pies.