MASTERS OF CEREMONIES

Chef John Folse
Chef John Folse & Company
Gonzales, LA

Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company. Click to read more.

Chef Justin Timineri – 2006 King of American Seafood
Executive Chef and Culinary Ambassador
Florida Department of Agriculture and Consumer Services

Justin Timineri has been cooking for as long as he can remember. Raised by a family of Tallahassee cooks, Justin loved being in the kitchen whenever he could. When he realized that cooking was his life-long passion, he took a job as a dishwasher in a local restaurant. With that foot in the door, Justin was able to explore the many facets of the culinary industry. Click to read more.

JUDGES

Poppy Tooker

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her home town.

Classically trained in the art of cooking by Madeleine Kamman, she was awarded both a chef's diploma and a cooking teacher's diploma in 1985 upon completion of Mrs. Kamman's professional course. For over 25 years her classes have centered on history and tradition as well as the food science reasons of why and how while remaining eminently entertaining. As Food and Wine magazine described "She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom." Click to read more.

Chef Greg Reggio

Greg Reggio is a native of New Orleans who began his career in the industry as an apprentice under Warren LeRuth in New Orleans. He started as a chef, and then his management and training skills led to the position of Director of Training for all Copeland's restaurants. For his formal education, Reggio attended the University of New Orleans School of Hotel, Restaurant and Tourism as well as an affiliate school of the American Culinary Federation. On the practical side, he trained under such experts as Gary Darling and Beany McGregor to hone his culinary skills. Reggio serves as a director on the Board of the Louisiana Restaurant Association. He is also the Louisiana Restaurant Association - New Orleans Chapter President 2007. Greg is a partner in Taste Buds Corporation including Zea’s Rotisserie and Semolina Restaurants.

Chef Phil O’Donnell

Phil O’Donnell, executive chef and co-owner of O’Donnell’s Restaurant, has broadened the palates of patrons all over Louisiana with his signature dishes. For more than a decade, his culinary creations have become a staple of fine dining on the Northshore as well as throughout the entire Bayou State. Click to read more.

Chef Scott Middleton

Scott Middleton is currently the Culinary Arts Lab Coordinator at Bossier Parish Community College. When the fall semester begins he will be an Instructor for the Culinary Arts program. He graduated from Northeast Louisiana University with a Bachelor’s in General Business. He has been the chef/ manager at a number of restaurants including Bon Temps, The Oyster Bar and the Oyster Bar and Grill and was the owner/chef of Harley T’s Grill and Bar.

Barry Blue

A native of New Orleans, Barry attended Southeastern Louisiana University where he received a Bachelor of Science Degree in Agriculture and Food Science with a minor in Biology. Click to read more.

Victoria Munt Rogers

After graduating West Texas A & M University, Victoria Munt Rogers began her career as Public Relations Coordinator for Blue Bell Creameries in Brenham, Tx. While working for Blue Bell, she began traveling to Corpus Christi, Tx and decided to relocate there to begin the magazine of her dreams. Mrs. Rogers first published Gulfscapes Magazine in 2001, focusing on the finer things of Texas coastal living. In 2008 she expanded Gulfscapes Magazine to include the entire gulf coast region, including Louisiana, Florida, Mississippi, and Alabama.