Anthony Felan, Executive Chef of Wine Country Bistro in Shreveport, LA, is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s most prestigious restaurants, as well as his childhood memories of working and playing in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. Desiring to be closer to his family, he made the decision to return to his roots of Northwest Louisiana in 2009, and joined the team at Wine Country Bistro as Sous Chef in 2010. Anthony’s passion for farm-to-table is what allows him to stand out in the Shreveport area. He works closely with several local farms, Louisiana seafood purveyors, and specialty item businesses to bring the very best locally sourced ingredients to his menu.
He is an active member of the local Slow Food Louisiana chapter where he has been involved in urban youth gardens and special dinners that celebrate heirloom and historically relevant foods of his region. Anthony and Wine Country Bistro are partners of the Louisiana Restaurant Association’s local ProStart program through which he provides intensive culinary training to high-school age youth who are interested in pursuing a career in the restaurant industry. In 2015, Anthony was nominated as Best Chefs of Lousiana by the ACF New Orleans, and was voted “Best Chef of NWLA” in 2016. Anthony is proud to return to the Louisiana Seafood Cookoff where he is ready to work that “3rd time’s a charm” and take the crown back to Northern Louisiana.