From BPT Online
Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) will host the Louisiana Seafood Cook-Off this weekend, on Saturday, May 28, 2016.
The ninth annual cook-off will showcase the talent of eleven chefs from various cities across the state of Louisiana, each vying for the title of King or Queen of Louisiana Seafood.
The chefs are ready to take the stage at the prestigious competition, held at the New Orleans Wine and Food Experience (NOWFE) in the Ernest M. Morial Convention Center.
Among them is Chef Frederick Ngo of Bossier City. Ngo is currently the chef at Jimmy’s Seafood & Steak and has more than 30 years food service experience in many locations around the world.
Originally from Vietnam, Ngo learned his love of the culinary arts at a young age in his family’s restaurant. Realizing his budding passion, he later apprenticed French, German and Italian chefs. Ngo left Vietnam and went to work on the West Coast at several prestigious companies to include Lufthansa where he was an Executive Sous Chef. Working his way East in beautiful Moab Utah, he was employed by the Exclusive Sorrel River Ranch. He has worked in Dallas opening and running several restaurants showcasing his Asian influence and classical European training. Continuing to hone his culinary skills in the Dallas-Fort Worth market Chef Ngo eventually moved into working Hotel Intercontinental in Dallas where he was the Executive Chef.
Prior to joining Margaritaville Resort and Casino in Bossier City, Ngo was the fine dining multi outlet chef at the Horseshoe Casino in Bossier. Ngo has been the day one opening chef at Jimmy’s Seafood and Steak House at the Margaritaville Casino Resort where he has earned several accolades to include Best overall restaurant in the Mid-South Region by Southern Gaming Magazine and the highest rated restaurant on Trip Advisor in the Shreveport-Bossier area.
Chef Ngo has a passion for the culinary arts and blends his unique culinary talent with a worldwide Asian, European and American flair. When he isn’t working, Chef Ngo enjoys spending time with his wife and daughters. He also enjoys gardening and relaxing around his koi pond.
LASCO is an opportunity for the culinary scene in Louisiana to pause and appreciate the bountiful supply of superior Louisiana seafood.
The state’s nutrient-rich estuaries and 7,721 miles of shoreline provide Louisiana chefs, and consumers, with more 8 million pounds of seafood, annually.
Also competing this year are Chef Bradley Andries, Sac-a-lait (New Orleans); Chef Brian Bajon, Barcadia (New Orleans); Chef Lyle Broussard, Jack Daniel’s Bar and Grill (Lake Charles); Chef Ryan Gaudet, Spahr’s Seafood (Des Allemands); Chef Celeste Gill, Cooking Up Louisiana Treasure (Baton Rouge); Chef Blake Phillips, Restaurant Sage (Monroe); Chef Mark Quitney, Roux Bistro (New Orleans); Chef Nathan Richard, Kingfish Kitchen & Cocktails (New Orleans); Chef Amy Sins, Langlois (New Orleans); and Chef Scott Varnedoe, Restaurant IPO (Baton Rouge).
The competition is held at the NOWFE’s Grand Tasting, which opens its doors to the public at 6 p.m. The next royal of Louisiana Seafood will be crowned at 8:30 p.m.
Hosts for this year’s competition are national celebrity chef Jeff Henderson, host of Flip My Food, and one of Louisiana’s favorite chefs and 2011 King of Louisiana Seafood Chef Cory Bahr of Monroe. Those purchasing tickets to the Grand Tasting will be able to watch the competition. Information on tickets can be found at NOWFE.com.
Follow @LaSeafoodBoard on Instagram and Twitter and keep up with all LASCO events via the official hashtag, #LASCO16.
For more information on the competing chefs and the event, visit LouisianaSeafoodCookOff.com. All competitors are members of the Louisiana Restaurant Association and the winner will move on to compete against chefs from across the nation in the Great American Seafood Cook-Off to be held Aug. 6, at the Louisiana Restaurant Association Show.