Cypress Bayou chef will treat Chicago to south Louisiana cuisine
Chef Willie Gaspard with Cypress Bayou Casino and Hotel is among 16 renowned Louisiana chefs heading to Chicago to showcase the state’s bold, unforgettable flavors at “Taste Louisiana in Chicago.” This one-night-only celebration on Nov. 4 at City Hall by Recess in Chicago’s West Loop is part of a tourism marketing campaign and is a collaborative effort of the Louisiana Travel Association, the Louisiana Office of Tourism, Cajun Coast Tourism/St. Mary Parish and the Louisiana Seafood Promotion & Marketing Board.
Attendees will savor bites from some of the state’s best chefs, sip on drinks featuring Louisiana brands, and sway to the music of Wayne Toups and David St. Romain. The epicurean experience extends far beyond food and drink - it’s a vibrant driving force behind Louisiana’s events and cultural identity. Taste Louisiana and its premier lineup of top chefs are thrilled to inspire travel by giving people in Chicago a flavorful preview of the exceptional experiences waiting for them when they travel to the Pelican State.
“We are thrilled to bring the flavors, music and spirit of Louisiana to Chicago for this year’s Taste Louisiana event,” said Chris Landry, Louisiana Travel Association president and CEO. “From an incredible lineup of Louisiana chefs and authentic cuisine to award-winning music and the unmistakable warmth of Louisiana hospitality, this event will give our friends in the Windy City a true taste of what makes our state so special and inspire them to experience even more by planning a visit to Louisiana.”
Chef Gaspard began his long tenure at Cypress Bayou Casino Hotel in 2001, where he is now executive sous chef. Cypress Bayou’s culinary team has earned over 100 medals and accolades at Gulf Coast competitions, showcasing his commitment to excellence and innovation.
Other chefs participating include:
Kris Padalino, Brennan’s, New Orleans
Chef Kris Padalino is the executive chef at Brennan’s, where she leads the iconic restaurant's culinary program by honoring its storied Creole traditions while introducing her own ingredient-driven, innovative approach. Under her leadership, the restaurant has earned prestigious accolades, including multiple James Beard Foundation Award nominations and recognition on the list of America's Best Restaurants, nationally, by the New York Times.
Arvinder and Ashwin Vikhu, Saffron & Kingsway, New Orleans
Arvinder and Ashwin Vilkhu are the father and son chef team behind Saffron, a modern Indian restaurant which celebrates their Indian heritage with worldly influences. In 2025, Ashwin debuted his solo restaurant, The Kingsway. In 2025, Ashwin and Arvinder were James Beard Foundation semifinalists for “Best Chef: South” for their work at Saffron, which was also a “Best New Restaurant” semifinalist in 2018. The Kingsway has earned recognition in the New York Times, Bon Appétit, and the inaugural Michelin Guide American South.
Karlos Knott, Cajun Saucer, Cajun Saucer, Arnaudville
Chef Karlos Knott started the Cajun Saucer, where Italian traditions meet Cajun and Creole ingredients to create a distinctly Louisiana style of cuisine. In 2025, Karlos won the Louisiana Seafood Cook-Off and was crowned the King of Louisiana Seafood.
Kris Allen, Pamplona Tapas Bar & Restaurant and Gravy Restaurant, Lafayette
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.
Cory Bahr, Parish Restaurant, Sushi KōKō, Standard Coffee Co., Monroe-West Monroe
Cory Bahr is the owner and founder of Parish Restaurant, Sushi KōKō and Standard Coffee Co. 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.
Lyle Broussard, Crying Eagle Brewing Company, Lake Charles
Chef Lyle Broussard is celebrated for his authentic Cajun and Creole flavors, deeply rooted in his passion for Southwest Louisiana's rich culinary heritage. In 2024, he was awarded the Outstanding Culinary Professional Award by Visit Lake Charles for his significant impact on the region’s culinary landscape.
Brett Butler, The Diamond Grill, Alexandria-Pineville
Brett Butler has worked at Diamond Grill for nearly a decade and now serves as the executive chef. Originally from New York, Chef Brett’s 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.
Niema DiGrazia, Niema’s West African & Caribbean Cuisine, Shreveport-Bossier
Chef Niema DiGrazia, a proud native of Sierra Leone, West Africa, and the head chef at Abby Singer’s Bistro located in downtown Shreveport and founder of Niema's Cookery Corner, where she celebrates her African heritage through bold Afro-fusion cuisine. She has competed in the national spotlight on Chopped and is a Beat Bobby Flay champion.
Paul and Lindsay Dupre, Elsie’s Plate & Pie, Baton Rouge
Paul and Lindsay Dupre are the husband-and-wife team behind Elsie's Plate & Pie, one of Baton Rouge's most beloved neighborhood restaurants. The restaurant's commitment to quality has earned it recognition from the Michelin Guide, cementing its place among Louisiana's most notable dining destinations.
Ryland Reed, Ember Kitchen + Cocktail, Houma
Ryland Reed is a chef at Ember Kitchen + Cocktails of Houma, bringing 17 years of experience in the culinary industry to the kitchen. Throughout his career, he has honed his craft at well-known local restaurants, developing a deep appreciation for great food and the flavors of south Louisiana. Reed also spent a brief time living in Chicago, adding another layer of culinary influence and experience to his journey.
Shanteé Gotte Manuel, CAKEBAR, Acadia Parish
Shanteé is the founder and visionary behind CAKEBAR, a celebrated bakery and boutique based in downtown Crowley, known for its creative desserts and nationally sought-after King Cake Cheesecake. A graduate of the University of Louisiana at Lafayette, she has combined her passions for baking and fashion to create CAKEBAR & MODISH, while remaining an active community leader.
Bryce Granier, Palmetto’s on the Bayou, The Northshore
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.
Jude Huval, Pat’s Fisherman’s Wharf, St. Martin Parish
Chef Jude Huval is co-owner of his family’s business, Pat's Fisherman's Wharf, where with his siblings he continues the family’s 75-year legacy of serving authentic Cajun cuisine. Pat’s is a destination in the region including 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.
Blaise LaCour, Cane River Commissary, Natchitoches
Since taking over her family’s restaurant Cane River Commissary in September 2017, Chef Blaise LaCour has made it a place where she shares her family's Creole recipes alongside Natchitoches favorites like meatpies, all served with a taste of her own life experiences.
Trenten Oliphant, Maurepas Restaurant, The Depeaux & Benteaux, Tangipahoa
Chef Oliphant is the executive chef and owner of Maurepas Restaurant, one of the newest restaurants in Ponchatoula, Louisiana. With his father and brother, he also owns The Depeaux & Benteaux. Each reflect his passion for blending Cajun flavors with Asian culinary traditions
For more information on the event, visit https://tastelouisiana.org/.