Born and raised in Southwest Louisiana, Kris Allen discovered his passion for food at an early age — spending countless hours on his father’s shrimp boat and in the kitchen with his grandmother, Cynthia, where he absorbed the techniques, flavors, and foodways that define Louisiana cuisine. These formative experiences instilled in him a deep respect for fresh ingredients, local seafood, and the culinary heritage he has always called home.

Although Allen received formal culinary training, much of his foundational education came from working in some of New Orleans’ most respected kitchens, including Stella, Herbsaint, and G.W. Fins. He further broadened his horizons through positions outside the South — including at Rainbow Ranch Resort in Big Sky, Montana, and as Executive Chef of French Quarter Louisiana Kitchen in Chicago, where the restaurant earned praise from both the Chicago Daily Herald and the Sun-Times.

Returning home to Lafayette, Allen served as Executive Chef of Saint Street Inn before joining Pamplona, where he rose to the executive chef position and helped the beloved tapas restaurant flourish. Most recently, he opened Gravy as Operating Partner and Chef — a warmly received Lafayette restaurant paying loving tribute to the cherished Pat’s Downtown, serving thoughtfully executed Louisiana favorites with the care and intention that have always marked his cooking.

Grounded in an unwavering commitment to freshness, quality, and tradition, Chef Allen is a living embodiment of Louisiana’s culinary soul. His talent and dedication have earned him numerous honors — including victories in the Best Gumbo category at the prestigious Black Pot Festival & Cook-Off and Palates & Pâté — along with countless regional awards that speak to the lasting impression he has made on Louisiana’s food community.