Chef Scott Varnedoe

“When I was young, I remember going into a fish market and smelling the salt air, the freshness of the seafood. The people selling it were happy. They knew what they had their hands on - greatness!” “Every day my restaurant is open, I cook Louisiana seafood. And, on the one day we’re closed - I’m usually doing it then, too.” “I learned to cook the old-fashioned way. I got behind the stove, put my head down, and opened my eyes and ears. I realized I was good at it and could make people happy with my cooking.” “Why do I choose Louisiana seafood? That’s like asking, why do I choose to take my next breath! It’s a testimony to what we have when the rest of the world wants to use Louisiana seafood.” “The waters our seafood grows and is cultivated in are the freshest and cleanest waters anywhere. The seafood will taste just as clean and fresh.”