Sixteen Culinary Stars from the Bayou State to Bring Southern Flavors to the Windy City This November for Taste Louisiana in Chicago

The event on November 4th to feature food from top chefs in Louisiana at City Hall by Recess in Chicago’s West Loop

Chicago, Sept. 09, 2026 (GLOBE NEWSWIRE) -- The popular Taste Louisiana event is coming to Chicago, bringing the soul of the South to the Windy City. This one-night-only celebration on November 4th from 7:00-9:30 p.m., invites foodies to an exclusive culinary event at City Hall by Recess where they can indulge in the bold, unforgettable flavors from 16 of Louisiana’s top chefs all in Chicago’s West Loop.

“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.”

Onsite, attendees can enjoy plates from 16 of the state’s leading chefs, sip on Southern cocktails, mocktails and beers, and enjoy the sounds of live Louisiana music, all in an immersive experience that brings you straight to the Bayou. General admission tickets are priced at $75 and are now on sale at tastelouisiana.org. Tickets will include unlimited food tastings and one drink ticket to enjoy a signature Louisiana cocktail, a glass of wine, or a beer. A cash bar will also be available to purchase additional drinks. There will also be live music, cultural experiences, photo opportunities and more. Due to the nature of this event, attendees must be 21 years or older. Tickets for this annual event sell out fast so secure your spot while you can. 

This event is part of the Taste Louisiana marketing campaign and is a collaborative effort of the Louisiana Travel Association, the Louisiana Office of Tourism, the Louisiana Seafood Promotion & Marketing Board, and multiple Louisiana destinations, all of which can be found here.

Meet the chefs that will be representing Louisiana: 

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.

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 & 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, Abby Singer’s Bistro & Niema’s Cookery Corner, 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, Louisiana 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 Choppped 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.

Paul Farlow, Ember, Houma

Chef Paul Farlow is a South Louisiana native with a 36-year culinary career spanning fine dining, hospitality and the hotel and casino industry. Through Ember, Chef Paul’s vision is to elevate Houma’s dining scene to a Michelin-level standard and help position the region as a premier culinary destination in South Louisiana.

Willie Gaspard, Cypress Bayou Casino and Hotel, Cajun Coast

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.  

Shantee Gotte Manuel, CAKEBAR, Acadia Parish

Shantee is the founder and visionary behind CAKEBAR, a celebrated bakery and boutique based 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 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. 

Karlos Knott, Cajun Saucer, Louisiana Seafood Promotion Board

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.

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 ownsThe Depeaux & Benteaux. Each reflect his passion for blending Cajun flavors with Asian culinary traditions 

To learn more and purchase tickets to the event, visit the event website www.tastelouisiana.org. To experience the flavors, culture, music and hospitality of Louisiana for yourself, start planning your next trip at Explore Louisiana.

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About Louisiana Travel Association
LTA is a trade association leading and strengthening Louisiana’s vibrant tourism industry through advocacy, education, and promotion on behalf of our members. Tourism generated $2.3 billion for Louisiana in 2025 and is the 4th highest employer in the state. For more information, visit LouisianaTravelAssociation.org. 

About Taste Louisiana

Taste Louisiana is the collaborative efforts of the Louisiana Travel Association, the Louisiana Office of Tourism, and its partners, offering appetizing getaways and promoting Louisiana by way of its unique culinary scene. Taste Louisiana inspires travelers by highlighting the accessibility and epicurean journeys awaiting exploration throughout the state, facilitated by Louisiana tourism and neighboring communities. For more information about the Taste Louisiana program, visit TasteLouisiana.org, ExploreLouisiana.com/Culinary, and follow Taste Louisiana on Facebook and Instagram.

Hannah Thorn
Louisiana Travel Association
608-792-3105
hannah.thorn@bvk.com