Chef Brandon Naquin
Chef Brandon Naquin
2024 THIBODAUX Spahr's Seafood

Born in the early 1980s, Brandon Naquin discovered at a young age the power of good food in bringing people together. Like many chefs, he began his culinary journey early, often found cooking outdoors with his father and learning the family's cherished recipes.

During his college years at Nicholls State University's John Folse Culinary Institute, Brandon's passion for delicious crafting dishes was nurtured by skilled chefs.

After graduation, Brandon dedicated years to refining his skills in local restaurants. Now, at Spahr’s, he sees a culmination of his Cajun cooking techniques, culinary education, familial love, and talent put to use daily. His time in Des Allemands introduced him to new secrets, including the recipe for the world’s best Bloody Mary. Returning to Spahr’s felt like coming home, where he continues to celebrate the flavors of the South and ”where catfish is King.”