At a young age, you could find Blaine alongside his grandmother in the kitchen, creating memories and cooking delicious Louisiana cuisine. Whether he knew it at the time or not, those skills that were passed down to him would touch people’s souls and bring people together time and time again.

 

In 1999 Blaine graduated from Nicholls State University’s John Folse Culinary Institute and apprenticed in the South of France for five months.

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 A lifelong resident of St. Charles Parish, Blaine went on to rank among Louisiana’s top chefs for 2012 by the New Orleans chapter of the American Culinary Federation.