Born of the Bayou, Raised on the Roux 

Chef Blaine Guillot has spent years cooking the food South Louisiana runs on — gumbo stirred low and slow, Gulf seafood treated with respect, and roux taken right to the edge of burnt, where the flavor lives.

From awards dinners for the New Orleans Invitational Billfish Tournament in Venice to candlelit wedding receptions, Blaine and his team travel wherever the very best dining is needed — and they can work with any budget.

Every event gets the same promise: the freshest ingredients, a dynamic flavor profile, and a kitchen left cleaner than they found it.