Cecilia – Dustie Latiolais has been named Executive Chef at Crawfish Town USA. Chef Dustie began his culinary career at the age of 14 working as a fry cook at Pat’s of Henderson.

After receiving his degree, Chef Dustie joined the culinary team at L’auberge Du Lac. Then to Baton Rouge where he worked for Stroubes Chop House, before joining the Hilton Garden Inn as executive chef

“It’s no wonder Louisiana has the reputation for the best food in the nation. Look at the fresh ingredients we have to work with,” Latiolais says. “From seafood to produce, Louisiana offers the most creativity opportunities in the nation. I am excited to be able to offer Crawfish Town patrons my contributions to the already excellent menus and specials offered at the restaurant. The environment in the kitchen, from the owners and managers, to the kitchen staff, is one of excellence.”

While still attending Culinary School, Chef Dustie took first place in the Student Category at the Baton Rouge American Culinary Federation competition. His other competitive honors in 2008 include a first place at the Baton Rouge Culinary Classic and third place in the Louisiana Alligator Soiree Competition Team.

In 2009 Latiolais garnered second place in the Baton Rouge Culinary Classic.