L’Auberge chef among state’s best seafood chefs to compete for title

Chef Lyle Broussard of Jack Daniel’s Bar & Grill at L’Auberge Casino Resort Lake Charles has been chosen as one of 12 chefs to compete in the 10th annual Louisiana Seafood Cook-off. Chef Broussard will represent Southwest Louisiana when he ‘cooks for the crown’ on June 20 at the Cajundome Convention Center in Lafayette with a focus on the flavor and sustainability of Louisiana seafood.

Chef Broussard is legendary for his Cajun and creole flavors and his passion for Southwest Louisiana culture and cuisine, dating back to time spent perched next to his grandmother’s stovetop where he developed a passion for food. He began his career at L’Auberge in 2005 as a Sous Chef and was promoted to Room Chef in 2008. He oversees all culinary operations and menu development for the restaurant and bar known for bold barbecue selections, off-the-grill entrees made with Jack’s own sauces and glazes and savory specials cooked up with a taste of his authentic Louisiana roots.

Chef Broussard’s culinary creations routinely earn him top medals at competitions across the state and region, including five first-place trophies and one second-place trophy in recent years for a variety of cooking competitions. In May of 2015, Chef Broussard was honored by Assistant Tourism Secretary Kyle Edmiston and the Southwest Louisiana Convention & Visitor’s Bureau with a Partner in Tourism award for his efforts representing Louisiana cuisine and culture. He is an active member of the community, often lending his time to L’Auberge Cares community initiatives. Those projects include mentoring culinary students from local high schools, training chefs from Ft. Polk for competition, promoting farm to table healthy eating as part of the American Heart Association Teaching Garden and co-founding the Southwest Louisiana American Culinary Federation.

While the Louisiana Seafood Cook-off is marking a decade in existence, it is the first time it has been held outside of New Orleans. Lafayette also holds the distinction of being named “Best for Food” by Rand McNally in 2011 and “Tastiest Town in the South” by Southern Living magazine in 2012. Many of the restaurants that have helped earn those titles will be a part of the event serving samples to spectators as a part of the opening event for Eat Lafayette, which will take place in conjunction with the Cook-Off.

In addition to earning the title of King or Queen of Louisiana Seafood, the winner will represent the state at a variety of events including the Great American Seafood Cook-Off taking place in New Orleans this August, which is also hosted by the Louisiana Seafood Promotion and Marketing Board. The reigning King is Blake Phillips.