Born in Abbeville and raised in New Iberia, Louisiana, Willie Gaspard discovered his culinary passion early, graduating from Delcambre High School before enrolling at the Culinary Arts Institute of Louisiana.  While studying, he gained kitchen experience at Juban’s Restaurant in Baton Rouge. After graduation, he joined Rip Van Winkle Gardens in Jefferson Island, rising to Executive Chef in 1999—a position he held until the restaurant closed in 2001.

In 2001, Chef Gaspard began his long tenure at Cypress Bayou Casino Hotel, starting as a Roundsman at Café Bayou. Over the years, he progressed through roles including Banquet Chef, Restaurant Chef, and Executive Sous Chef (appointed in 2012.  On October 26, 2018, he officially became Executive Chef, taking charge of all food operations on property—overseeing renowned outlets like Mr. Lester’s Steakhouse and Loco Mexican Grill & Cantina. 

Under Gaspard’s leadership, Cypress Bayou’s culinary team has earned over 100 medals and accolades at Gulf Coast competitions, showcasing his commitment to excellence and innovation. 

A proud Bayou State native, Chef Gaspard thrives on the diversity of Cypress Bayou’s dining venues and the collaborative spirit of his team. He enjoys keeping menus “fresh and fun” for guests, and when he’s not at work, he loves spending time outdoors—fishing, hunting, and enjoying Louisiana’s natural beauty with family and friends. 

Summary of Key Highlights

• Education: Culinary Arts Institute of Louisiana
• Early Career: Juban’s (Baton Rouge), Rip Van Winkle Gardens (Exec. Chef)
• Cypress Bayou Roles (2001–Present): Roundsman → Banquet Chef → Restaurant Chef → Executive Sous Chef (2012) → Executive Chef (2018)
• Accolades: Over 100 medals in Gulf Coast culinary competitions
• Leadership: Oversees all food operations and mentors kitchen team