Things are heating up, so come and get it!

How You Can Select the Next Great Chef:

Society of the Golden Fork is a dinner series — Spring Session and Summer Session — consisting of six (6) chefs each.
Purchase a pass to one of the two Sessions. Your pass includes admission to all of the dinner events in the corresponding Session. Passes are non-transferable for individual dinners.
Society Members attend the dinners and score each of the chefs.
Based on the scores of Society members, two chefs each from the Spring and Summer Sessions will advance to the Food Prize Finals.
Each of the five Finalist Chefs each will be paired with a National Celebrity Chef. The chef teams will compete at Come and Get It! during Prize Fest in October.

FOOD PRIZE IS PROUDLY SPONSORED BY

Society of the Golden Fork: Summer Session #2

Chef Chris Hayes

Smoking Oyster Company

Friday, July 26

A Louisiana native, Chris was born in Shreveport and fell in love with cooking by watching his elders. Chris began his career at the age of 15, working as a dishwasher at a local pizza restaurant. After graduating from high school, Chris attended Grambling State University and earned a degree in Business and then earned his Culinary Arts degree from the Culinary Arts program at Louisiana Technical Community College.

In 2013, Chris took first place in the Oyster Jubilee. The hit Food Network television show, “Cooks vs. Cons” extended him an offer to appear on the show and. Chris accepted the invitation, and ultimately won the competition. In fall of 2017, Chris launched the Smoking Oyster Cateringany, and his new cookbook,
“Welcome to Good Food” is slated for release in January of 2018.

Chef Jessica Lewis

Noble Savage Shreveport

Sunday, August 4

Chef Jessica Lewis is a Bossier City native who started cooking at a young age with her Memaw, teaching her everything she knows — from up scale food to home made fill-your-belly plates! After graduating from Parkway High School, Lewis started at main stream restaurants and worked her way up, including a stint at Jimmy’s Seafood & Steak at Margaritaville Casino in Bossier City and mentoring with the late Chef Danny Beavers. In 2023, Lewis became the head chef for Noble Savage where she works to create new and exciting dishes for the long-standing institution.

Chef Hardette Harris

Wednesday, August 7

Frank’s Pizza Napoletana

Chef Harris is originally from Minden, Louisiana and was named by Louisiana Life Magazine as a “2017 Louisianian of the Year” and Country Roads Magazine’s 2017 Best Small Town Chefs. Shreveport-Bossier Convention and Tourism Bureau 2018 “Outstanding Attraction Professional of the Year”, 2019 Convention, Tourism Sales Award Department award and 2024 Nominee for Outstanding Culinary/Chef Professional. She had a recurring column called “Up North” in the beautiful Louisiana Kitchen & Culture magazine and has been a recipe contributor to LOLA Magazine.

Chef Hardette has been featured in countless magazines including a six page spread in Louisiana Cookin Magazine and was a 2024 semifinalist for a prestigious James Beard Award.

Chef Allison Ward

Fat Calf Brasserie

Saturday, August 10

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.

Chef Sione Maumalanga

Ono’s Hawaiian

Monday, August 12

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.

Society of the Golden Fork: Spring Session

Spring Session will take place between April 13 and May 29, 2025.

The location for Golden Fork dinners will be revealed to passholders via email before each event.

Chef Stu Dyson

Pitmaster, Magnolia Pit BBQ

Sunday, April 13

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 Italian 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 Julie Dupont

BPCC Culinary Arts Instructor

Thursday, May 8

Chef Julie Dupont, Culinary Arts Instructor at Bossier Parish Community College (BPCC), began her culinary journey in childhood. Born into a one-hundred-year-old fishing family, she was inspired by her heritage and worked in markets and on the river as a commercial fisher during her youth.

A trained Norwegian Pastry Chef, she blends Southern traditions with European technique, bringing a unique perspective to the kitchen. At BPCC, she is dedicated to training the next generation of culinary artists. Through hands-on teaching and mentorship, she helps shape the future of the industry.

Chef Melvin Nelson

Melvin Nelson Chef Services

Friday, May 16

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 the winner of the Food Prize 2024 Golden Fork and he is returning in 2025 to defend his title!

Chef Chelsey Girard

Mae & Co

Monday, May 19

Chelsea is the sous chef at Heron and Mae & Company, is a Shreveport native with a passion for creativity, connection, and culinary craft. After training in high school culinary programs and earning a degree in Hospitality Management and Tourism from Northwestern State University, she honed her skills in some of Shreveport’s most beloved kitchens.

With five years of experience, Chelsea values teamwork, adaptability, and joy in the kitchen. Influenced by her family’s tradition of gathering around the dinner table, she believes in food’s power to bring people together. On her days off, she enjoys fishing, hiking with her dogs, and tackling home improvement projects.

Chef Oscar Davis

Frank’s Pizza Nepoletana

Sunday, May 25

Homegrown from here in Shreveport, Chef Oscar has always had a love for the kitchen from licking icing from cake bowls to purposely getting into trouble just to be on cafeteria duty. After graduating from Louisiana Technical College Northwest campus, Chef O relocated to Detroit in 2005 where he began to work at The Whitney Mansion. After taking a year to study pastries alongside Chef Nicholas Orlandino, Oscar then moved on to MGM Grand Detroit working alongside Chef Wolfgang Puck. In 2016, he became partner in his own restaurant ventures Motor City Chop House and Suit and Tie Food Group. The pandemic brought him back home and assumed leadership of the kitchen at Frank’s Pizza Napoletana.

Chef Eric Wages

Second Act Supper Club

Thursday, May 29

With over 15 years of experience in kitchens across the country, Chef Eric Wages has built a diverse culinary background. From sizzling steaks at JD Steak House in Oklahoma to crafting bold flavors at Twisted Root, Bears, Southern Fork, and Wine Country, he’s honed his skills in various settings. Eric even brought his talents to Kansas City’s Guys Taco Shack. Now, as a catering sous chef for 2nd Act Supper Club and Fat Calf Brasserie, he’s still cooking up memorable experiences with his signature touch. Whether it’s fine dining or casual bites, Eric’s passion for great food always shines through. Eric is native to the Shreveport area. He likes to spend his free time with his pup Duke, who has been by his side for the last 17 years!

Get on the Summer Session Wait List

Get notified when Summer Session passes go on sale! If additional spots open for passes or to individual dinners, you will also be notified.