Back in the day, New Orleans’ cooks created a butter and cream-based oyster soup that was so rich it was referred to as oyster stew. The creamy offering is really delicious, but being born and raised in SWLA—Lake Charles — I prefer an oyster stew that represents my SWLA roots, one prepared with a…Continue Reading
Chef Derrill Guidry
Chef Derrill Guidry — "Chef G" — is a self-taught chef and native of Lake Charles. He began experimenting in the kitchen at about the age of 6, and has been cooking ever since. In his early teens he began traveling abroad, embracing the culinary cultures of the many countries he visited. From fancy restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in Bedouin tents in the Egyptian desert surrounding the Pyramids at Giza. He remains loyal to his SWLA roots by creating exciting dishes that are fusions of international spices combined with the foods and flavors of Bayou Country, keeping home close to his heart...and in his pots.
Chef Guidry retired from the US Army as a commissioned officer in 2011 after 21 years of service. He is currently working exclusively on developing and publishing his first cookbook, while exploring culinary cultures across the United States.