Born and raised on Bayou Lafourche in Assumption Parish, Kevin Templet grew up around authentic Cajun home cooking, crawfish boils and jambalaya cook-offs. Always curious as to what was going into the pot, Kevin’s interest led him to compete in 4-H cooking contests and expositions throughout grade school.
As a teenager he worked in his uncle’s meat market and grocery store and area restaurants. All of this led him to Flanagan’s Restaurant in 1996. Honing his skills under an experienced staff and several chefs, he worked his way up the ladder and took over the Executive Chef position in 2001. By 2006, he added the role as Executive Chef of Fremin’s Restaurant.
Chef Kevin Templet has helped to build their reputation as distinguished restaurants and premier catering facilities in South Louisiana. Using locally sourced Louisiana Seafood & Products, Kevin Templet is continuing to honor his Cajun roots and traditions, while expanding his knowledge of modern cuisine.