Born and raised in Thibodaux, Louisiana, Chef Brent Daigle was inspired by his grandmother and father’s cooking while growing up. He paid attention, always learning something new, and in high school had the opportunity to learn the true science behind cooking. Brent graduated from the Chef John Folse Culinary Institute and after getting great experience around South Louisiana, returned to Thibodaux as executive chef at Grady V’s where he focuses on American-inspired cuisine with a Southern Louisiana twist.