Food Prize 2024 | 6 Local Chefs Compete October 16th & 19th!

6 Chefs Will Compete for the Golden Fork!

Two World-Class Events. One Winner!

Food Prize: Come & Get It Culinary Experience

Wednesday, October 16th from 6:00pm-10:00pm ($250)

Remington Suite Hotel — 220 Travis Street, Shreveport, La

At this ultra-premium event, the six Semi-Finalist chefs will team up with six Celebrity Mentor Chefs and create amazing dishes for you to taste. Your goal: Taste each dish and cast your vote for your favorite chef. Three Food Prize Finalists will be selected by judge and attendee vote. Plus select cocktail artists will pour unique drinks which you can sample and then cast your vote for the best drink to win the Golden Shaker award!

All Food Prize chef tastings, Golden Shaker cocktails and mocktails, wine tastings, snacks, dessert, and valet parking are included.

Food Prize: Battle for the Golden Fork

Saturday, October 19th from 3:00pm-5:00pm (Free)

700 Texas Street, Shreveport, Louisiana

At this free and open-to-the-public event, the three finalists chefs as selected at Come & Get It will battle it out on the streets of Downtown Shreveport in a LIVE cooking contest, Chopped style. The finalist chefs will have just 45 minutes to cook a brand new dish from scratch with a secret ingredient in front of a cheering crowd and discerning Food Prize judges.

Replay the announcement of the Food Prize Semi-Finalists!

The Food Prize competition chefs were selected by the Society of the Golden Fork which attended a series of 12 dinner events to taste specially-prepared dining experiences. The Society members voted for their favorites and those votes were tallied to determine the top six chefs!

The remaining six chefs will serve as sous chefs for the finalists who will be dishing up treats at “Come and Get It”, the premiere food event at Prize Fest on the night of Wednesday, October 16th. Three finalists will be selected at Come & Get It! to advance to the finals on Saturday, October 19th!

FOOD PRIZE IS PROUDLY SPONSORED BY

Meet the Finalist Semi-Chefs

These six local chefs will compete at Food Prize: Come & Get It to become one of the three finalists. The three finalists will move on to the Food Prize: Battle for the Golden Fork Finals!

Chef Stu Dyson

Pitmaster, Magnolia Pit BBQ

Stuart Dyson is shreveport born and raised. A graduate of BPCC culinary arts program and veteran of the shreveport restaurant scene. Stuart has worked all over town including Restaurante Giuseppe, Anvil Bar and Grill, Chianti, and Franks Louisiana Kitchen just to name a few. Well versed in fine dining Ittalian food Stuart also has a passion for the Louisiana flavor and smoked meats. Currently pitmaster at The Magnolia Pit BBQ, Stuart is working hard to give Louisiana a true BBQ
identity.

Chef Cindy Johnson

Executive Chef, Southern Faire Catering

Chef Cindy Gleason Johnson is an accomplished culinary professional from Shreveport, Louisiana. She is the owner and executive chef of Southern Faire, a catering establishment known for its authentic Southern cuisine and innovative creations. She was inspired by her family’s gatherings and the rich food culture of North Louisiana. Chef Cindy is largely self-taught, but got an early start learning from her accomplished Southern Grandmothers and Mother, who was a Home Economics teacher at Byrd High School. Through her travels, she has also attended short courses at Le Cordon Bleu in Paris.

Chef Sione Maumalanga

Ono’s Hawaiian

Sione Maumalanga, a passionate Chef from the vibrant shores of Honolulu, Hawaii. With over 23 years in the food industry, Sione’s cooking is a flavorful fusion, reflecting the diverse cultures of his island home. Now making waves in Shreveport, Louisiana, He’s a proud owner of Ono’s Hawaiian, where every dish will be a delicious celebration of Hawaii’s unique tastes and traditions. Experience the Aloha spirit with every bite.

Chef Melvin Nelson

Melvin Nelson Chef Services

Food and Chef Melvin have been in a love affair for his entire life; this fueled his passion to become a Chef. As a Shreveport native and Culinary Arts graduate of The Art Institute of Austin, Nelson have both the natural and academic know-how to create great food. With 13 years in the food industry, he bring all of that experience into every aspect of his work. From food trucks to hospitals to fine dining and non-profits, Melvin has gathered a wealth of knowledge and strives to build on that experience. Nelson is creative in multiple disciplines. Be it under his moniker “idioM” in the literary realm, in a choir singing tenor, or in a kitchen wafting spices, he thrive off of the beauty of art and creativity.

Chef Raul Rodriguez

Kitchen Manager, Superior’s Steakhouse

Raul Rodriguez has resided in Shreveport-Bossier for over 20 years with his wife Martha and their four children. His culinary journey began 23 years ago at Superior Grill as a dishwasher with greater ambitions. Raul seized the opportunity to work on the grill line, quickly mastering the skills and subsequently aiding in the launch of Superior’s Steakhouse’s new venue where Raul swiftly ascended to the grill station’s helm and then the role of Kitchen Manager. By 2020, he embarked on a fresh venture with Hectar Muñoz at Pepito, exploring diverse cuisines—authentic Mexican, Japanese, South American, French, Italian, and Louisiana. In 2024, Raul made his return to Superior’s Steakhouse, eager to demonstrate his refined skills and mentor the team.

Chef Allison Ward

Fat Calf Brasserie

Chef Allison’s love for cooking began with traditional Italian Sunday dinners at her Bisnonna Nelly’s home, where she learned to use fresh ingredients. After graduating from the culinary program at Bossier Parish Community College (BPCC), she joined Chef John Salmon at the Hilton River Rock Grill and later helped open Abby Singer’s Bistro. Seeking new experiences, she moved to Portland, Oregon, to study Hawaiian cuisine under Chef Gerrick Adachi at Aiea Grill. She returned to Shreveport in 2009 and worked at Wine Country Bistro with Chefs Michael Brady and Anthony Felan. She also earned a Bachelor of Business Administration from LSUS. As Chef de Cuisine at Frank’s Pizza Napoletana, she gained significant experience and a strong social media following. In 2021, Allison reunited with Chef Anthony Felan at Fat Calf Brasserie.

Meet the Golden Shaker Competitiors

These three cocktail artists need your vote at Come & Get It to win a prize of $1,000 cash!

Dillon Hayes

Fatty Arbuckle’s Pub

Dillon is a seasoned bartender and mixologist with 22 years of experience spanning high-volume clubs, festivals, and various establishments in between. Hayes thrives in the dynamic environment behind the bar, demonstrating a passion for crafting exceptional artisanal cocktails with precision and joy. His enthusiasm for the industry is evident in his dedication to the meticulous process of cocktail creation and his commitment to executing menus flawlessly.

Eric Madrigal

The Chord

Eric discovered his niche in life at The Bar Chord in 2017. He realized he wasn’t just passionate about making exquisite cocktails that looked like Instagram pictures, but more so about creating an environment where people felt love and comfort. Eric loves making people feel at home. Life was hard, and sometimes an escape from reality is all people need. He wants to acknowledge his wife — who is the reason he succeeds every day.

Shalom Sahlie

Mae & Co

Having spent the last 15 years in the food and beverage industry, Shalom is excited to continue evolving with Mae & Co/Heron and the program being developed for South Shreveport. Crafting cocktails has been a passion of Sahlie’s for years, and they plan to bring something special to this year’s Golden Shaker shake-off.

Spencer Teekell

Ono Hawaiian Grill

Shreveport native Spencer Teekell has spent most his adult life behind a bar or on a stage. When he’s not playing in one of his many musical projects, this restaurant veteran can be found acting as the beverage director at Ono Hawaiian Grill as well as General Manager of Zuzul Coastal Cuisine. Musician, father, lover of all things bold and boozy – what’s not to like?

Ria Townsend

Bear’s on Fairfield

Ria has shaken up the scene at Bears since 2022. Known for her inventive cocktails and engaging personality, she’s quickly made a name for herself as a standout bartender with a passion for mixology and an eye for detail — blending classic techniques with modern twists to craft unique, memorable drinks. Ria’s dedication to her craft and ability to create a welcoming atmosphere makes her a strong competitor in the bartending world.

Meet the Celebrity Mentor Chefs

These are the mentors that will collaborate with this year’s Semi-Finalists!

Jordan Arcuri

After joining the Indigo Road Hospitality family as Executive Chef at Oak Steakhouse Nashville in fall 2023, Arcuri’s goal is to create a supportive and enriching space for the culinary team to grow while curating a menu that offers simple, yet delicious dishes, including ample vegetarian options, that bring guests together. As a female chef in a male-dominated industry, Arcuri is proud of her culinary career and experiences, and aims to lead a successful, innovative culinary program at Oak Nashville while also creating a space for other female chefs to succeed and flourish.

Dawn Burrell

Chef Dawn Burrell has traveled the world, representing USA in the sport of Track and Field. She is a 2000 Olympian and 2001 Indoor World Champion in the long jump. Burrell attended culinary school, followed by an influential stage experience with Chef Tom Aikens in London. Back stateside, she worked alongside Monica Pope at T’afia and Sparrow Cookshop and served as sous-chef at award-winning Uchi in Austin before being recruited to take the helm at modern Southern restaurant, Kulture, in Houston. where she was honored with a James Beard Award semi-finalist nomination in 2020. She participated in Top Chef Season 18 in 2021.

Regina Charboneau

Chef Regina Charboneau, has been named Queen of Biscuits from the New York Times to the Travel Channel and most recently the Hallmark Channel. Her knowledge of food goes way beyond biscuits. Regina is considered one of the premiere Southern Chefs in America. Born and raised in Natchez, Mississippi, the River runs through her veins. Chef Regina has worked as a camp cook in the bush of Alaska, created and owned restaurants in San Francisco, been chef de cuisine on a set of luxurious vintage railway cars, served as the culinary director of the American Queen Riverboat, and written three cookbooks.

Josh Harmon

2017 Eater Chef of the Year & CultureMap Tastemaker nominee, Chef Josh Harmon, was named one of the best chefs to look out for in the US by Zagat. He trained in NYC at some of the best restaurants in the country. After consulting around the country, Josh returned to Dallas, where he opened Birdie. Birdie recently received D Magazine’s Best New Restaurant award, the Top 10 Best Restaurants in Dallas by USA Today, and best fried chicken by Thrillist.

Anthony Jones

Chef Anthony Jones attended Johnson & Wales, receiving a degree in culinary arts. In 2023, Jones was selected for the Diaspora Kitchen Tour in Cameroon alongside other acclaimed Black chefs. In 2022, Jones won an episode of Food Network’s Chopped. Prior to joining Dirty Habit, Jones worked alongside Marcus Samuelsson at Red Rooster in Miami, winning a Michelin Bib Gourmand in 2019. Jones frequently participates in events benefiting organizations like Human Rights Campaign, DC Central Kitchen and No Kid Hungry

Michael Stites

A native of Corpus Christi, Chef Mike Stites gained valuable industry experience as a server in his younger years. He moved to Dallas in 2016 to pursue a career in the culinary world, starting on the line at Wolfgang Puck’s 560 while attending Le Cordon Bleu . He sharpened his skills in kitchens such as Stephan Pyles’ Flora Street Cafe and Roister in Chicago for The Alinea Group. He went on to become the Chef De Cuisine of Gemma and Carte Blanche, where he and his team achieved the only Forbes 5 star designation in Texas, before landing at Cry Wolf where he was nominated a Rising Star Chef in Dallas by Culturemap.

Meet the Mentor Judges

Who are the mentors that will select this year’s winners?

Tim Carman

Tim Carman is a James Beard Award-winning food writer and reporter for The Washington Post. His work has appeared in numerous editions of the “Best Food Writing” collection. He has also written for Imbibe magazine, American Scholar, and other publications. Before joining The Post in 2010, he served as food editor and columnist for Washington City Paper. He lives in Hyattsville, Md., with his wife, the writer M. Carrie Allan, and their little chihuahua mix, Hans Floofer.

Tiana Kennell

Tiana Kennell is the Food and Dining Reporter for the Asheville Citizen Times, part of the USA TODAY Network, in North Carolina. Her reporting covers everything from James Beard Foundation Award-winning restaurants to the Appalachian agricultural industry and food traditions. Formerly, she covered food and beverage, arts, culture, and entertainment as the Louisiana Flavor Reporter for The Shreveport Times. She enjoys running, reading, writing fiction, cooking (preferably with wine), and eating and drinking her way through destinations on her travels.

Get on the Society of the Golden Fork 2025 Wait List!

Get notified when Society of the Golden Fork tickets go on sale and you can help select the finalists for next year!