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, July 25
Chefs Edgar "Dook" Chase IV & Zoe Chase, Dooky Chase Restaurant
11:30 a.m. - 12:10 p.m.
Heading the Dooky Chase Restaurant kitchen is Leah’s grandson, Edgar “Dook” Chase IV, the third person in the restaurant’s 80-year history to serve as executive chef. Only his grandmother and great-grandmother preceded him. Dook has a master’s degree in business administration and was a successful accountant until he decided to focus on his passion for cooking. When he was about 15, he started working the front of the house, waiting and busing tables, but eventually he made it into the kitchen and learned by cooking at his grandmother’s side. In addition to that hands-on training, he also graduated from an intensive six-month culinary program at the Cordon Bleu in Paris.
The newest chef at Dooky Chase Restaurant is Leah’s great-granddaughter Zoe Chase. After graduation from the New Orleans Culinary & Hospitality Institute (NOCHI), she continued her training under Chef Nina Compton at Compere Lapin and Bywater American Bistro, and under Chef Meg Bickford at Commander’s Palace. Chef Zoe made her debut at Dooky Chase in February 2022 with a five-course inaugural dinner that she planned and prepared. This fifth generation of the Chase family is adding her flair to the Dooky Chase menu with vegan options and other specialties.
Miss Shirley Lee & Carling Lee Gannon, Miss Shirley's Chinese Restaurant
1:15 p.m.
For more than 50 years, Shirley Lee has been a beloved figure in Louisiana’s restaurant community. An immigrant from Hong Kong who arrived in the United States at age 15, Shirley and her husband, Tang, opened Royal China in Metairie when she was just 18 years old. Through hard work, exceptional hospitality and a genuine love for her guests, Shirley built the restaurant into a cherished institution and became known to generations of customers simply as “Miss Shirley.”
Her daughter, Carling Lee Gannon, grew up in the family business, learning firsthand the values of service, community and perseverance that defined Royal China. After building a successful career as a real estate attorney, Carling helped lead the next chapter of the family’s legacy by encouraging her parents to return to the restaurant industry after retirement and helping establish Miss Shirley’s Chinese Restaurant on Magazine Street in 2022.
Together, Shirley and Carling have created more than restaurants—they have built a community. Their commitment to hospitality, family and authentic Chinese cuisine has touched generations of Louisianans, making Miss Shirley’s a beloved gathering place and continuing a legacy that spans more than five decades.
Chef Chris Vazquez, Ralph's on the Park
3 p.m.
Executive Chef Christopher Vazquez, a seasoned culinary professional with over 20 years of experience, is the Executive Chef of Ralph’s on the Park. A longtime member of the Ralph Brennan Restaurant Group, Vazquez brings a wealth of expertise honed during 12 years in Los Angeles with Wolfgang Puck, where he played a pivotal role in launching Spago Beverly Hills and catering eight Academy Awards. His journey also includes serving as a personal chef to international celebrities before returning home to New Orleans to further his career with the Brennan family.
At Ralph’s on the Park, Vazquez’s dedication to Louisiana ingredients shines as he combines bold, deep flavors with modern techniques and creative presentations. His meticulous approach includes hand-crafting seasonings and sourcing 90% of ingredients within a 100-mile radius, ensuring every dish is rooted in quality and authenticity. Look for exciting new menu items like Wild Boar Osso Buco with Blue Corn Grits and Royal Red Shrimp with Unicorn Grits, as Vazquez continues to push the boundaries of Louisiana cuisine while honoring its traditions.
Sunday, July 26
National Runner-Up Presentation: Chalmette ProStart Live
Noon
Don’t miss the Chalmette High School ProStart Management Team as they take over the Fortune Fish Cooking Demo Stage to present Honua's Table, a Hawaiian-inspired restaurant centered on community, sustainability and authentic island flavors. This concept earned them the second place at the 2026 National ProStart Invitational in Baltimore. After winning the Louisiana ProStart Invitational in March and rising to second place over 40 other state teams in April, these talented students represent the future of Louisiana’s restaurant industry—live and in action.
Chef Tony Rodrigue, Acme Oyster House
1 p.m.
Tony Rodrigue’s love of cooking started at an early age, helping his mother and grandmother anytime he was allowed in the kitchen. Since first entering the industry in 2010, he has worked in every possible position inside the restaurant. After attending culinary school, he worked in the kitchens of Austin’s Steakhouse and Mizado’s before becoming the executive chef of Bayou Oaks Golf Course. In 2019, Tony joined the Acme Oyster House team as F&B Director and Corporate Chef. He is also on the boards of the Louisiana Restaurant Association and the LRA Education Foundation, as well as the LRA Greater New Orleans Chapter President.
Chef Wiley Wilkinson Lewis, Delacroix Restaurant
3 p.m.
Born and raised in Shreveport, Louisiana, Chef Wiley Wilkinson Lewis developed her love of cooking through family traditions, Louisiana’s rich food culture, and the influence of her grandfather, Chef Carl Wiley Jones, who taught her to cook at an early age. From holiday gatherings filled with homemade specialties to weekends spent hunting and fishing across the state, food has always been at the center of her life.
Wiley’s professional culinary journey began in 2012 with the Besh Restaurant Group at Restaurant Borgne and later included roles at August, Domenica, and the opening team of Willa Jean. Along the way, she gained experience in pastry, bartending, management, seafood sales, and food marketing, building a well-rounded career rooted in Louisiana hospitality.
Today, Wiley brings her passion, resilience, and deep connection to Louisiana’s culinary heritage to Delacroix, where she celebrates the flavors, stories, and traditions that have shaped her life and career. She believes food is storytelling—connecting people, preserving culture, and creating lasting memories around the table.
