Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun, born and raised in Rayne, LA. Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has been nominated for the prestigious James Beard Foundation award for Best Chef South as well as other notable accolades. In fall 2016, the duo expanded with the opening of Toups South – an expression of regional southern cuisine within New Orleans’ Southern Food and Beverage Museum.

With family roots in Southern Louisiana that span more than 300 years, Chef Toups’ “born and braised” culinary style was influenced by both of his grandmothers and his upbringing with days spent hunting, fishing and connecting with his surroundings. He set out to develop his homeborn cooking skills by spending a decade working in fine dining at Emeril Lagasse’s New Orleans kitchens before branching out on his own.

Toups Meatery is Chef Toups’ representation of authentic Cajun cuisine with a sophisticated approach. At Toups South, he branches out beyond Cajun and explores different regions of the South, showcasing the best of vast flavors that define Southern cuisine.