Jesse Guidry, Vice President, Communications, Lafayette Travel / Lafayette, LA Convention & Visitors Bureau

Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. Chef Sully takes a break from the ongoing cooking demonstrations at Festivals Acadiens et Creoles to join us.Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee. Chef Kelsey takes a break from her busy kitchen to join us.Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one great adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette. Marie takes a break from her motor coach to join us with a slice of freshly-baked King Cake in hand.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains. Oysterman Albert “Buzzy” Besson joins us.Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”. Madonna Broussard takes a break from her busy kitchen to join us.Jesse Guidry is Vice President of Communications for Lafayette Travel / Lafayette Louisiana Convention and Visitors Commission. He joins us to conclude our virtual visit to Lafayette. “Lafayette is at the heart of Louisiana’s Cajun & Creole Country, an area known as the Happiest City in America where people visit for a genuine Cajun & Creole experience. Lafayette has a distinct culinary identity as the epicenter of Cajun & Creole cuisine that’s earned them the title Best Food City in the USA. Lafayette’s culinary scene is steeped in tradition and continues to evolve with a new generation of chefs making it an incredible place to eat.”

Join us as we celebrate the 13th Anniversary of the launch of the “SoCal Restaurant Show” on AM 830 KLAA radio. We’re in Lafayette, LA, the heart of Cajun County, participating in the International Food Wine and Travel Writers Association’s (IFWTWA) Annual Member Conference.Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. Chef Sully takes a break from the ongoing cooking demonstrations at Festivals Acadiens et Creoles to join us.Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee. Chef Kelsey takes a break from her busy kitchen to join us.Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one great adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette. Marie takes a break from her motor coach to join us with a slice of freshly-baked King Cake in hand.Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains. Oysterman Albert “Buzzy” Besson joins us.Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”. Madonna Broussard takes a break from her busy kitchen to join us.Jesse Guidry is Vice President of...

Sullivan Zant is the Executive Chef and one of the Founders of the fine-dining, Vestal in downtown Lafayette, Louisiana, where he was born and raised. Sullivan’s culinary journey is deeply rooted in his upbringing in Lafayette, Louisiana, where he was immersed in the rich culture of Southern hospitality from an early age. Growing up in a household where cooking was a cherished tradition, Sullivan learned the art of crafting homemade meals from his father and grandmother, instilling in him a profound appreciation for the power of food to unite and nourish. With over a decade of professional culinary experience under his belt, Chef Sullivan currently serves as the culinary visionary behind Vestal, a distinguished restaurant in Lafayette that redefines Southern cuisine with a contemporary approach. At Vestal, Chef Sullivan showcases seasonal vegetables and proteins, expertly prepared using live fire cooking techniques on a wood-burning grill and oven. Complementing the culinary offerings is a meticulously curated cocktail and wine program, reflecting Chef Sullivan’s dedication to providing a holistic dining experience in the heart of the Acadiana region.Chef Sully takes a break from the cooking demonstrations Festivals Acadiens et Creoles to join us.

Kelsey Leger, the Executive Chef and Co-founder of Lafayette’s Five Mile Eatery, is a Louisiana-born chef with a passion for local sourcing and sustainability. Her culinary career began in New York City at One Lucky Duck/Pure Food & Wine, and she later returned to Acadiana to train a bit in permaculture at Gotreaux Family Farm. Over the years, she honed her skills in respected kitchens such as Boucherie (New Orleans), French Press, and Saint Street Inn, where she rose from dishwasher to head chef. In 2015, she co-founded Scratch Farm Kitchen, helping establish it as a beloved part of Lafayette’s dining scene before moving on to launch a new vision. Today, she serves as executive chef and co-founder of Five Mile Eatery, a woman-owned sober space that has quickly become a cornerstone of Lafayette’s food culture with a menu of nourishing food and organic coffee.“Welcome to Five Mile Eatery — proudly female-owned, flavor-forward, and rooted in South Louisiana soul. Co-founded by Chef Kelsey Leger and Sarah Trotter, Five Mile serves up organic, seasonal eats made with care — and absolutely zero seed oils.”Chef Kelsey takes a break from her busy kitchen to join us.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. "I have so much respect for the original oystermen like my grandfather back in the day," says Albert "Buzzy" Besson. "My grandfather would go out in his boats and dredge for oysters. It was a very labor-intensive process. We still produce a wonderful product, but now we farm oysters."Buzzy says he took up oyster farming as a hobby, but it's in his genes, following in the footsteps of his grandfather and uncle. "My wife thinks this is one of the things that keeps me in shape," he explains as he hand-tumbles oysters in a tub on his farm in the Gulf of Mexico. "Oystermen nowadays work their farms. It's a different method. The quality of oyster is the same, but the oystermen back in the day deserve special recognition."Buzzy grows his oysters from seeds. Throughout the oysters' lives, he continuously moves them into bigger cages as they grow. Oyster seeds are about half the size of a penny. Eight to twelve months later, after lots of care from the nursery to the farm, Buzzy will harvest a restaurant-ready oyster.He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains.Oysterman Albert “Buzzy” Besson joins us.

Marie Ducote’s Cajun! Food Tours brings the guest history tours and immersive Cajun food tours rolled into one adventure. Experience the Acadiana region of South Louisiana (2 hours west of New Orleans) in a whole new way. Considered one of the best things to do in Lafayette, LA, their tours take you into the heart of Cajun Country, off the eaten path, so you can peel back the layers and discover the cuisine and culture of Lafayette yourself. Stroll along on a walking tour or hop on their cozy custom ride for the only bus tour in Lafayette.Their flagship tour is the Original Cajun Food Tour. Hop on Marie’s cozy customized tour bus to visit 5 locally-owned authentic Cajun eateries. Discover Lafayette’s unique history, fall in love with the renowned culture, and best of all, savor the fabulous cuisine that makes Cajun Country so special. All the food and fun is included in $59 price.Marie takes a break from her motor coach to join us with a slice of King Cake in hand.

Albert "Buzzy" Besson owns and operates Barataria Beauties Oyster Farm in Grand Isle, Louisiana. His farm produces prized Gulf oysters sold at Spoonbill, Vestal, and Wild Child Wines in Lafayette, LA. "I have so much respect for the original oystermen like my grandfather back in the day," says Albert "Buzzy" Besson. "My grandfather would go out in his boats and dredge for oysters. It was a very labor-intensive process. We still produce a wonderful product, but now we farm oysters."Buzzy says he took up oyster farming as a hobby, but it's in his genes, following in the footsteps of his grandfather and uncle. "My wife thinks this is one of the things that keeps me in shape," he explains as he hand-tumbles oysters in a tub on his farm in the Gulf of Mexico. "Oystermen nowadays work their farms. It's a different method. The quality of oyster is the same, but the oystermen back in the day deserve special recognition."Buzzy grows his oysters from seeds. Throughout the oysters' lives, he continuously moves them into bigger cages as they grow. Oyster seeds are about half the size of a penny. Eight to twelve months later, after lots of care from the nursery to the farm, Buzzy will harvest a restaurant-ready oyster.He produces a smaller farm-raised boutique oyster that restaurants serve raw. Buzzy has about 400 square float cages on the farm, all individually labeled for each restaurant he delivers to, including Vestal. "You want a taste that will stay with you, not like drinking a martini where you just get a salty sip. You want that creamy, earthy flavor to return to your palate a minute or two later. That's a good oyster," Buzzy explains.Oysterman Albert “Buzzy” Besson stays with us oyster knife at the ready.

Madonna Broussard, also known as “The Plate Lunch Lady,” is a third-generation restaurateur and the owner of Laura's II Café in Lafayette, Louisiana. The restaurant, known for its Creole soul food, was started by her grandmother, Laura Williams Broussard, and carries on the family's legacy of cooking with "love, time, and consistency". Madonna's mother, Dorothy Mae Broussard, also played a significant role in the restaurant's history. Madonna’s daughter, Lacey, represents the 4th generation of Broussard Family stewardship. Madonna was named a semifinalist for the prestigious 2025 James Beard Award for “Best Chef : South”.Madonna Broussard takes a break from her busy kitchen to join us.

Jesse Guidry is Vice President of Communications for Lafayette Travel / Lafayette Louisiana Convention and Visitors Commission. He joins us to conclude our virtual visit to Lafayette.“Lafayette is at the heart of Louisiana’s Cajun & Creole Country, an area known as the Happiest City in America where people visit for a genuine Cajun & Creole experience.”“Lafayette has a distinct culinary identity as the epicenter of Cajun & Creole cuisine that’s earned them the title Best Food City in the USA. Lafayette’s culinary scene is steeped in tradition and continues to evolve with a new generation of chefs making it an incredible place to eat.”“No matter what time of year you visit Lafayette they will have something for you to celebrate. Whether your passion is for their rich cultural history, the bustling culinary scene or distinctive blend of Cajun and Zydeco music, you can be sure you will leave with a smile on your face.”