With roots in South Louisiana that run more than 300 years deep, Chef Isaac Toups knows the ins and outs of Cajun-style cuisine. Born in Rayne, the Frog Capital of the World, Toups cut his teeth with 10 years in the kitchen at Emeril Lagasse’s Delmonico, rising from fry cook to executive sous chef. After stints as executive chef at Cuvée and Ste. Marie, Toups opened Toups’ Meatery in 2012, where he serves crowds of locals sophisticated Cajun cuisine that honors the boils, boucheries and barbecues of his childhood.
His book is "Chasing the Gator: Isaac Toups and the New Cajun Cooking."