Chef Brad Tanner, a Portland Oregon native and second generation chef, has called Café Vermilionville home since relocating to Lafayette in 2015. His father, being in the business for the past thirty years, groomed him well for a career in the kitchen. Beginning by working with his dad in his youth, he quickly gained experience in all facets of the inner-workings of a professional kitchen. Having the fundamentals of Pacific Northwest cooking and relocating to Lafayette, has given him the opportunity to bridge the subtle flavors found back home with what he considers ‘the truest form of cooking’ only found deep in our South Louisiana regional style. In addition to working as Chef de Cuisine in a traditional fine-dining restaurant setting, Brad has worked as sous chef at Wildcatter Resort in the Fort Worth area, a luxury ranch range where he routinely catered to groups of five-hundred guests and more. It was there he won 1st place in both the juried competition and people’s choice awards for the ‘Taste of Graham’ culinary expo. “I am humbled to be selected as a candidate in the 2017 Louisiana Seafood Cookoff –– it’s a incredible opportunity to showcase what our plentiful Gulf Coast has to offer, and I’m proud to represent Lafayette and Café Vermilionville in such a regarded competition.”