Baton Rouge chefs face off for coveted King of Louisiana Seafood title

Some of Louisiana’s finest chefs will go head-to-head for the title of King of Louisiana Seafood at this weekend’s New Orleans Wine and Food Experience. The seventh annual Louisiana Seafood Cook-Off takes place at the Morial Convention Center (900 Convention Center Blvd.) Saturday at 2 p.m. The event features 10 chefs from Louisiana restaurants cooking for the crown and chance to represent the state’s seafood industry at events throughout the year.

Three Capital City chefs will compete this weekend, including Ryan Andre of Le Creolé, Scott Varnedoe of Restaurant IPO and David Dickensauge of Bin 77.

The city has the second highest total amount of chefs at the competition, behind New Orleans, which will have four chefs in the competition. New Orleans chefs include David Gotter of GG’s Dine-O-Rama, Anthony Scanio of Emeril’s Delmonico, Chip Flanagan of Ralph’s on the Park and Aaron Burgau of Patois. Scott McCue of Cypress Bayou Casino and Hotel in Charenton, Chris Montero of café b in Metairie and Nick Oskoian of Nonna in Monroe round out the field.

2011 winner Cory Bahr, chef and owner of Cotton in Monroe, will serve as the master of ceremonies for the event. This year’s judges include New Orleans chef Susan Spicer, president and publisher of Louisiana Kitchen & Culture magazine Susan Ford, executive editor of Food Arts magazine Beverly Stephen, and LSU AgCenter Food Incubator director Gaye Sandoz.

Last year’s winners were Chefs Cody and Samantha Carroll of Hot Tails Restaurant in New Roads. The Carrolls will crown this year’s winner. —Matthew Sigur