Dustie Latiolais, Executive Chef at Crawfish Town USA, started his culinary career at the age of 14 when he honed his skills in local restaurant. 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.”

First Place - ACF 24th Annual Baton Rouge Culinary Classic (2008)
Third Place - ACF 2nd Louisiana Alligator Soiree Competition Team (2008)
Second Place- ACF 25th Annual Baton Rouge Culinary Classic (2009)
Elite Eight- Culinary Race to Cannes, France (2009)
First Place- Culinary School Baking Competition (2009)
First Place- Tasters Event, Opelousas Catholic Seafood Category (2011)
Second Place- Tasters Event, Opelousas Catholic Seafood Category (2012)
First Place- Tasters Event, Opelousas Catholic Yam Category (2012)
Chosen to compete in the 2013, 2015 & 2017 Louisiana Seafood Marketing Board Seafood Cook-Off
Top 5 Chefs in Acadian Profile Magazine September/October 2013
Best Chefs in Louisiana by ACF New Orleans Chapter 2015
2017 Small Town Chef Award Finalist

Outside of the restaurant Dustie enjoys spending time with his wife Denise, son Dawson, daughter Demi camping, kayaking and being outdoors.