Hometown: Born is Rayne, LA; Currently resides in New Orleans, LA
Profession: Chef/Owner, Toups' Meatery
Culinary Education: Gained on the front lines at Emeril Lagasse's fine dining New Orleans restaurants, and from talented grandmothers as well as other home-cooks in his Cajun family.
Favorite Simple Fall Dessert: Louisiana Cane Syrup Hand Pies
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. A 2014 & 2015 James Beard Semi-finalist for "Best Chef of the South," Isaac says, "All I have ever wanted to do is to offer my version of Cajun cuisine and to recreate the dining experience around my family's table."