COMPETITOR

DAT Sauce Louisiana Experience/Chef Johnnie G

HEAD COOK: Johnnie Gale Leamer

COMPETITION: World Seafood Championship

Chef Johnnie Gale Born and raised in South Louisiana, Johnnie spent her formative years being influenced by both her Grandmothers. Her summers were spent with her Cajun Grandmother down the bayou, in Bell River, who taught her how to cook their old Seafood Cajun Dishes. When Johnnie was not on the bayou, she could be found with her other grandmother learning how to can fresh vegetables and cook country style comfort food. Before she knew it, she not only learned two distinct type of cooking and preparation, but she also learned the importance of using the freshest ingredients available. Whether one of Johnnie’s grandmothers was pulling fresh crabs out the traps or pulling fresh snap beans off the vine, she learned at an early age, how to make the best use of Louisiana’s Treasures for her seafood and vegetables dishes. Graduating with a BS in Poultry Science in 1994, from Mississippi State University, Johnnie worked in Alabama and Georgia, where she cooked her Cajun dishes for neighbors and friends. After years of treating her friends, Johnnie finally moved back to Louisiana and started her own catering company called Cajun2gueaux in 2014. Word of mouth spread quickly, about her talent of cooking regional southern cuisine and soon she decided to get formal Culinary Training at SLCC Culinary Arts to help expand her tool kit. Chef Johnnie G was the Executive Chef at Crawfish Town USA in Henderson, LA and The Little Big Cup, in Auroville, LA, two of the premier seafood restaurants in Louisiana. She has been featured on the Food Network and numerous television segments. She is a local Brand Ambassador and promotes local farmers and producers. She now works as a Brand Ambassador for DAT Sauce, recipe development for Guidrys Catfish, and is a Official Chef Ambassador for SUSTA. She also does private and group cooking classes in the Baton Rouge Area.