New Orleans, LA
Chef Isaac Toups has earned rave reviews for his updated sophisticated approach to Cajun cuisine at his Toups' Meatery restaurant. His culinary style is the direct result of growing up in the heart of Cajun country in Rayne, LA and a decade of fine dining experience in Emeril Lagasse's New Orleans kitchens. With deep familial southern roots, both of Isaac's grandmothers have contributed to his unique “born and braised” approach that is all about layering flavors. He is a 2014 & 2015 James Beard Semi-finalist for 'Best Chef of the South.' He is also the author of The New York Times’ 'Best Cookbooks of Fall 2018,' Chasing the Gator – Isaac Toups & the New Cajun Cooking.