Chef Lyle Broussard
Jack Daniel's Bar & Grill
Lyle Broussard is chef at the iconic Jack Daniel's Bar & Grill at L'Auberge Casino Resort Lake Charles. Chef Lyle Broussard is legendary for his flavors and his passion for food. L'Auberge, located in Louisiana, is a 26-story luxury resort with approximately 1,000 rooms and suites, championship golf course, full-service spa, extensive meeting space, expansive casino and eight dynamic restaurants.
Broussard began his career at L'Auberge in 2005 as a sous chef and was promoted to room chef at Jack Daniel's in 2008. He oversees all culinary operations and menu development for the popular restaurant and bar known for bold barbecue selections, off-the-grill entrees made with Jack's own sauces and glazes and savory specials cooked up with a taste of his Louisiana roots.
Prior to joining L'Auberge, Broussard worked at Mazen's Mediterranean Restaurant as a sous chef at Island Terrace at Harrah's Lake Charles, and as a sous chef at Legend's Steakhouse at Paragon in Marksville, Louisiana. During his tenure at L'Auberge, he earned his Certified Chef de Cuisine through the famed Culinary Institute of America.
Other accomplishments include cooking for NBC News personality AI Roker and The Today Show during their visit to Southwest Louisiana; being featured on The History Channel's All You Can Eat, featuring his Big A** Burger; and being chosen by Thrive Magazine in 2014 as one of 13 Thriving 30 Something's in a feature about up and coming young professionals. Broussard recently hosted and crafted the menu for a Spirits Paired Dinner featuring dishes in collaboration with a local distillery in an ongoing effort to spotlight Louisiana cuisine. His culinary creations frequently earn him top medals at competitions across the state. His signature appetizer, Smoked Kohe Brisket Sliders with Pickled Onion & Jalapeno Slaw, earned the top prize at the St. Landry Chamber of Commerce Soiree Royale Chefs Competition. Other top prizes were earned in gumbo and barbecue cook-offs.
Broussard is an active member of the community lending his time to the L'Auberge Cares community initiative. Those projects include mentoring culinary students from local high schools, mentoring chefs from Ft. Polk, promoting farm to table healthy eating as part of the American Heart Association Teaching Garden and co-founding the Southwest Louisiana American Culinary Federation.