Dustie Latiolais, Executive Chef at Crawfish Town USA, started his culinary career at the age of 14 when he honed his skills at Pat’s Fisherman’s Wharf. While working his first stint at Crawfish Town USA, owner Johnny Hebert encouraged Dustie to attend Culinary School, which he did at Louisiana Culinary Institute. After receiving his Associates Degree in Culinary Arts, Chef Dustie joined the culinary team at Stoubes Chop House in Baton Rouge, as Sous Chef. He then headed to Lake Charles to work for L’Auberge Du Lac Casino & Resort a 1000 Room Resort. There he was the Sous Chef at Le Café the 24hour food outlet. From there he went on to become the Executive Chef at Hilton Garden Inn in Baton Rouge a 200 Room Hotel with full service restaurant which included banquets, breakfast, lunch and dinner. After a year there he returned to Crawfish Town USA where he was named Executive Chef.
Chef Dustie on versatility of Louisiana products, “It’s no wonder Louisiana has the reputation for the best food in the nation. Look at the fresh ingredients we have to work with. From seafood to produce, Louisiana offers the most creative opportunities in the nation.
While still attending Culinary School, Chef Dustie took first place in the Student Category at the 2008 Baton Rouge American Culinary Federation competition. He also took Third Place in the Louisiana Alligator Soiree Competition Team 2009 and also in 2009 Chef Latiolais garnered Second Place in the Baton Rouge Culinary Classic. During school he also did weekend stages at Commanders Palace, Nottaway Plantation, and Old Metairie Bistro.
Outside of the restaurant Dustie enjoys spending time with his wife and son, camping and being outdoors.