New Orleans chefs among a dozen statewide to qualify for seafood cook-off

 Chefs from New Orleans are among a dozen from throughout the state who have qualified for a seafood cook-off.

Brett Monteleone, Amy Sins, and Grant Wallace, all of New Orleans, are vying for the title of seafood king.

On Tuesday, June 7, at the Cajundome Convention Center in Lafayette, the three and nine other Louisiana chefs will compete in the 15th annual Louisiana Seafood Cook-off. The winner will be dubbed Louisiana's King or Queen of Seafood.

Monteleone and Wallace of Junior's on Harrison and Dickie Brennan's are first-time participants, whereas Sins of Langlois competed in 2016, 2019, and 2020.

"With so many chefs to select from throughout Louisiana, it was difficult to limit it down to just 12 contestants." "Judging dishes this year will undoubtedly be tougher than ever before," said Lt. Gov. Billy Nungesser. "Good cuisine is only one aspect of what binds us to our unique heritage in Louisiana, and seafood is a significant part of it."

"Seafood has generated a culinary identity for Louisiana, unlike any other state, from traditions passed down through generations to the culinary creativity of our state's chefs."

Other contenders for the honor include:

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Cajun House & Catering, LaPlace, Ryan Cashio (first-time competitor)

Baton Rouge's Russell Davis, Eliza Restaurant & Bar, and JED'S Local Louisiana Po-boys (first-time competitor)

Kyle Hudson of Baton Rouge's Beausoleil Coastal Cuisine (first-time competitor)

Tsunami, Baton Rouge, David Dickensauge (competed in 2014 and 2015)

The Villa Harlequin, Lake Charles, Amanda Casey (first-time competitor)

Mariner's Restaurant, Natchitoches, Ben Fidelak (competed in 2017, 2020)

Spahr's Seafood, Des Allemands, Ryan Gaudet (competed in 2015, 2016)

Bayou Teche Brewing & Cajun Saucer, Arnaudville's Karlos Knott (first-time competitor)

Izzo's Seafood Steakhouse & Oyster Bar, Crowley, Joshua Spell (first-time competitor)

Chef Edgar "Dooky" Chase IV and Celeste Chachere will serve as judges for the cook-off.

Chase is a scion of the Dooky Chase Restaurant family in Treme, where he formerly worked as an executive chef.

Chachere is the great-granddaughter of Tony Chachere, the "Ole Master" of Creole cookery. She also serves as the director of marketing and development for Tony Chachere's Creole Foods, founded in 1972 and just celebrated its 50th anniversary.

To compete in the cook-off, you must be the executive chef of a Louisiana restaurant that is a member of the Louisiana Restaurant Association, which is a partner of both the Louisiana and Great American Seafood Cook-Offs.