Stephanie was born and raised in South Florida as the oldest of three. Through the influence of Italian family culture, and the immense food culture in South Florida, Stephanie’s palate developed quickly and cooking became a love and passion. Although Stephanie began her college career in architecture, she quickly realized that culinary was her passion, and she moved to Jacksonville, Florida to attend the Art Institute for her bachelor’s degree in culinary management. From there, she worked at four-diamond resorts in Jacksonville, and the top ranking restaurants in Fort Lauderdale. During that journey, Stephanie fell in love with the pastry side of cooking and worked towards starting her own pastry company. Working side by side with her husband Michael, they have found their balance in both sweet and savory, and now reside in Ocean Springs.

Executive Chef Foil is responsible for culinary operations for The Queen Baton Rouge including 1717 KITCHEN + COCKTAILS. He develops all menus and recipes for The Queen Baton Rouge, Bally’s Baton Rouge Hotel and Belle of Baton Rouge Casino. With a bachelor’s degree in business management and a graduate of the Chef John Folse Culinary Institute within Nicholls State University Chef Foil has served as executive chef at Adventures in Food, Chef’s Kiss Culinary and St. Tammany Parish Hospital and a culinary arts instructor at Louisiana Culinary Institute, The Culinary Institute of Virginia College and Louisiana Technical & Community College. Foil was named one of Louisiana’s Best Chefs 2024 by The American Culinary Federation New Orleans Chapter (ACFNO) for a second time, having been recognized with the same honor in 2020. He was also named ACFNO’s 2024 People’s Choice award winner at their Best Chefs of Louisiana 2024 culinary experience.

Jay Ducote is a chef, traveler, speaker, storyteller, and TV host. He received his BA in economics and political science and MA in political science from LSU. Jay is most widely known for finishing runner-up on Season 11 of the hit reality competition show Food Network Star. He also had a pilot for his own show, "Deep Fried America," air on the Travel Channel. Jay won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. He also won an episode of Food Network’s Superchef Grudge Match. Additionally, he has appeared on Chopped, Cutthroat Kitchen, Masterchef, and many more television and web shows.

Chef Alex Harrell started his New Orleans cooking career under the mentorship of Susan Spicer at Bayona. Over the years, he’s brought and honed his experience at various area restaurants, eventually landing at Ralph’s on the Park and Table One as sous chef. Most recently, he was executive chef of Elysian Bar. Now as executive chef for the Virgin Hotels New Orleans and its restaurant, Commons Club, Harrell is bringing his Southern flair to one of the newest restaurants in town.

Jarita Frazier-King blends southern soul food and Creole classics with her own twist. For her, the kitchen is a place of refuge where she communes with the ancestors and tells stories through food. She is known for her Black-eyed Pea and Collard Green Fritters with sweet and spicy chili sauce. Born in Natchez, Mississippi, Chef Rita is a two-time Alcorn State University graduate. She worked in Wellness and Nutrition before co-founding Natchez Heritage School of Cooking. Though self-taught, she learned from her grandmother, Beulah, a chef in the New Orleans Airport Cafeteria. As CEO of Southwest Wellness Association, she advocates for food security and economic improvement in rural communities. Chef Rita has been featured in film, honored in museum exhibits, and founded the Soul Food Fusion Festival, promoting community unity. She believes that, at the table, everyone—regardless of background—should be “Just like Family.”

Chef Jarita Frazier-King

Natchez, Mississippi

Alan Walter is a nationally acclaimed mixologist and spirits educator known for his inventive approach to cocktail creation. He earned a degree in Greek and Latin from the University of Dallas and an MFA in Directing from LSU's Swine Palace Theater. His career in mixology began in New Orleans, where he garnered attention at the boutique restaurant Iris and the International House Hotel's Loa Bar. His work is characterized by a blend of culinary technique and creative storytelling, earning him a semifinalist spot in the 2025 James Beard Awards for Outstanding Professional in Cocktail Service.

An Ocean Springs native, Michael grew up in the realm of southern cuisine, but was also highly influenced by his Italian heritage. Michael’s mother cooked often and that is where the initial love and passion came from for him. After a brief stint in college, Michael transitioned into the realm of construction for ten years while raising his oldest daughter. Once he learned all that he could and there was no more room for growth, the old passion for cooking came back to the surface and lured Michael to Jacksonville, Florida for culinary school. While in school, Michael began working at the top restaurant in the city, Restaurant Orsay, and worked his way up from dishwasher to sous chef. Since moving back to the coast with his wife, Stephanie, and their two sons, Michael has honed his craft of butchery and is pushing the boundaries with food, in hopes to change the food culture in his hometown.

Luke Tullos is a spirits educator, mixologist, and consultant with over 20 years of experience in the beverage alcohol industry. Originally an early mover and shaker of South Louisiana’s emerging craft cocktail scene, he’s built his career around a commitment to quality, hospitality, and education. In Florida, he led spirits sales for Winebow and built cocktail and education programs for concepts across the state, including Ritz-Carlton and SipTequila.com. He is also a Certified Spirits Educator and currently works with Altamar Brands, a national leader in artisanal spirits.

Luke Tullos

Miami, Florida

Following her early calling to become a chef, Chef Celeste received her culinary training in Hawaii with a degree in Food Science. She became the first female cook at the Salvation Army Alcohol Treatment Center.  While in the military, Chef Celeste moved to Virginia and became the Dietary manager for Sunrise Assisted living. ensuring the nutritional and quality meals for seniors. Chef Celeste wrote the menus, procured all staples and managed the dietary staff. That position advanced to traveling to various senior complexes in the area providing special events for seniors. This experience set her on a career path to  upgrade the senior dining experience with delicious and nutritious meals. This includes writing menus for the dietitians and seasonings with her senior seasoning blends. 

Amanda Cusey, is Executive Chef at Lake Charles’ The Terrace at Lake Area Adventures. Traveling extensively throughout the US and Europe, Chef Amanda received her Cordon Bleu training at the Tante’ Marie Culinary Academy in Surrey, England. Working in England and Ireland, she cemented her love of Italian cuisine while working under the guidance of Kristan Burness and Brendan Ward at Fiorentina in Dublin, ultimately earning the position of Head Chef. Prior to coming to Lake Charles, Chef Amanda worked with Michelin Star chef Oliver Dunne as Head Chef at his Italian inspired pop-up restaurant, Eatily in Dublin’s city center. Chef Amanda spent 6 years bringing her twist on Italian cuisine to downtown Lake Charles as the Executive Chef of the Villa Harlequin Restaurant. She is the Queen of Louisiana Seafood, besting 11 other chefs to win the 15th Annual Louisiana Seafood Cook-Off!

More Selected Chefs Coming Soon!