Cooking Demo Stage
Inspiration on the Plate, Strategy Behind the Scenes
Experience the artistry, innovation, and passion behind today’s culinary scene at the Cooking Demo Stage presented by Fortune Fish. Throughout the showcase, top chefs will share their techniques, inspirations, and insider tips through live demonstrations designed to spark ideas and elevate your menu.
In addition, our culinary college partners will present educational sessions highlighting what their students are mastering in the classroom and kitchen. These sessions will offer key operational takeaways for restaurateurs, from sharpening management practices to improving kitchen efficiency. Whether you're looking for creative inspiration or practical strategies to strengthen your business, the Cooking Demo Stage has something for everyone.
Saturday, August 2
Crafting Elevated Sushi with Chef Huy Pham
11:30 a.m.
Join Chef Huy Pham of the acclaimed Yakuza House as he demonstrates the art of sushi-making with a local twist. A first-generation Vietnamese American with over two decades of experience, Chef Pham blends the precision of Japanese technique with the vibrant flavors of Gulf seafood.
In this interactive demo, Chef Pham will showcase his approach to handrolls, dressed nigiri, and omakase-style dining, highlighting how local ingredients and traditional methods come together to create an unforgettable sushi experience. Whether you’re a sushi aficionado or new to the world of omakase, this session offers a behind-the-scenes look at what it means to craft truly elevated sushi in New Orleans.
Cooking Louisiana's Gulf Finfish with Chef Brian Landry
1 p.m.
Chef Brian Landry, a New Orleans native, passionate conservationist, and expert on Gulf seafood, will take the Fortune Fish Stage for a live cooking demonstration featuring 2–3 different Gulf finfish species. As Chef/Owner of QED Hospitality (Jack Rose, Bayou Bar, Hot Tin) and an advocate for sustainable seafood, Chef Landry will share techniques, recipes, and insights into preparing local fish while celebrating the richness of Louisiana’s waters. Attendees will leave inspired to explore Gulf seafood on their own menus, learning from one of the region’s most respected culinary voices.
Creole Roots, Modern Plates: Chef Meg Bickford's Celebration of Local Louisiana Flavors
3 p.m.
Join Chef Meg Bickford, Executive Chef of the legendary Commander’s Palace, for an unforgettable cooking demo showcasing the heart and soul of New Haute Creole cuisine. As the first woman to lead the kitchen at Commander’s, Chef Meg brings a fresh, dynamic approach to the rich traditions of Louisiana cooking.
In this hands-on demo, Chef Meg will share her passion for sourcing locally, diving into the “dirt to plate within 150 miles” philosophy that defines the Commander’s menu. With the abundance of farm-fresh ingredients and bayou gifts, Chef Meg will demonstrate how she brings modern flair to Louisiana’s storied foodways, honoring the past while forging new culinary pathways.
From the delicate balance of seasonings to the power of local terroir, Chef Meg will show how the flavors of Louisiana come together to create dishes that pay homage to the region’s legacy and promise a vibrant future. Don’t miss this opportunity to learn from one of the most respected chefs in the state and discover why “all our best meals are still ahead of us.”
Sunday, Aug. 3
Dry-Aged Seafood: Redefining Flavor with Chef Michael Nelson
11 a.m.
Experience how Chef Michael Nelson of New Orleans' celebrated GW Fins is pioneering a new frontier in seafood. In this innovative cooking demo, Chef Nelson will introduce the dry-aging technique he perfected for fish, creating dishes with the deep, rich umami traditionally reserved for dry-aged steaks.
Learn how meticulous control of temperature and humidity transforms pristine Gulf fish into tender, flavorful masterpieces like bluefin and swordfish "tomahawks." Chef Nelson will share insights into the science behind the method, why freshness isn't always best, and how dry aging brings out unexpected depth in seafood. Discover why this trailblazing technique has made GW Fins a must-visit destination for adventurous diners.
Oysters 101: A Taste of Louisiana with Chef Tony Rodrigue
1 p.m.
Join us for a special session featuring Chef Tony Rodrigue, Director of Food and Beverage for Acme Oyster House—Fortune Fish’s largest oyster client. Cliff Hall of Fortune Fish will emcee this lively and educational discussion as Tony shares insights into Louisiana oysters, including traditional and off-bottom varieties. Attendees will have the unique opportunity to sample different oysters and learn firsthand about their distinct flavor profiles, harvesting methods, and what makes Louisiana oysters some of the finest in the world.
