Food Prize 2025 | 6 Local Chefs Compete October 15th & 18th!

Local Chefs Team Up with Celebrity Chefs!

Featuring World-Class Food Events.

Food Prize: Come & Get It Culinary Experience

Wednesday, October 15th from 6:00pm-10:00pm ($300)

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: Celebrity Chef BBQ

Friday, October 17th from 11:00am-2:00pm ($55)

700 Texas Street, Shreveport, Louisiana

Get some BBQ… Prize style. Three Celebrity Chefs — including Top Chef Winner Tristen Epps-Long — unite with four local chefs to create unique, down home BBQ mains, sides, and dessert just for you and 200 of your closest friends — from protein to fixins, we’ve got it all! Don’t miss the opportunity to savory the flavors of these celebrity chefs. Tickets are limited!

Food Prize: Battle for the Golden Fork

Bossier Parish Community College @The Quad

Tues, November 18 – 5:00p-7:00p

At this free and open-to-the-public event, the three finalists chefs, as selected at Come & Get It, will battle it out in the Quad at BPCC 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 11 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 15th. Three finalists will be selected at Come & Get It! to advance to the finals on Saturday, October 18th!

FOOD PRIZE IS PROUDLY SPONSORED BY

Meet the Winners

Best Chef: Dylan Teekell

Shreveport native Dylan Teekell grew up in restaurant kitchens—his parents owned Monsour’s, and he cut his teeth at Highland Table and Marilynn’s Place. In 2020 he co-founded Ghost Ramen, serving late-night Japanese comfort dishes with a Louisiana twist. Three years later he won his first Golden Fork at Food Prize for a menu rooted in those same hometown flavors. Today, at The Library on Fern, Teekell marries that background with an upscale Southern-inspired lineup that ranges from ramen to courtbouillon. For this year’s Food Prize, he plans to dig even deeper into his past to deliver a bold, boundary-pushing menu.

Best Mixologist: Shalom Sahlie

Prohibition Bar at Red River Billiards

With more than 10 years behind the bar and six years leading them, Shalom Sahlie has mixed it up everywhere from collaborations with Las Vegas celebrity chefs to South Bossier’s Prohibition Bar at Red River Billiards. Passionate about craft cocktails and always chasing new inspiration, Shalom also shakes things up with Cocktails with Shalom for private events. Expect bold flavors, fresh ideas, and plenty of personality in every pour!

Meet the Finalist Chefs

These three local chefs will compete at the Battle for the Golden Fork on November 18 @5:00p at Bossier Parish Community College!

Chef Jasmine Cherry

Noble Savage Shreveport

Born and raised in Houston, Texas, Jasmine brings bold Southern flavors and a deep-rooted passion for cooking wherever she goes. A proud graduate of the Art Institute of Houston, her love for food began early, side by side with her mom in the kitchen where she first discovered the joy of soulful Southern cuisine. Now based in Shreveport for over five years, Jasmine serves as the Chef at Nobel Savage, with over 15 years of industry experience. She is also the owner of Boujee Bites LLC, a boutique catering company that blends creativity with comfort.

Chef Chelsea Girard

Heron and Mae & Company

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 Dylan Teekell

Shreveport native Dylan Teekell grew up in restaurant kitchens—his parents owned Monsour’s, and he cut his teeth at Highland Table and Marilynn’s Place. In 2020 he co-founded Ghost Ramen, serving late-night Japanese comfort dishes with a Louisiana twist. Three years later he won his first Golden Fork at Food Prize for a menu rooted in those same hometown flavors. Today, at The Library on Fern, Teekell marries that background with an upscale Southern-inspired lineup that ranges from ramen to courtbouillon. For this year’s Food Prize, he plans to dig even deeper into his past to deliver a bold, boundary-pushing menu.

Meet the Semi-Finalist 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 Jasmine Cherry

Noble Savage Shreveport

Born and raised in Houston, Texas, Jasmine brings bold Southern flavors and a deep-rooted passion for cooking wherever she goes. A proud graduate of the Art Institute of Houston, her love for food began early, side by side with her mom in the kitchen where she first discovered the joy of soulful Southern cuisine. Now based in Shreveport for over five years, Jasmine serves as the Chef at Nobel Savage, with over 15 years of industry experience. She is also the owner of Boujee Bites LLC, a boutique catering company that blends creativity with comfort.

Chef Zachary Schmidt

Fat Calf Brasserie

A dedicated culinary professional with 15 years of experience, Zachary was born and raised in the vibrant New Orleans area. His journey in the food industry began at Robert’s Fresh Market, where he developed a strong foundation in food service. After relocating to Shreveport, Zachary launched his cooking career under the mentorship of Chef Anthony at Wine Country Bistro. Over the years, he refined his skills at several establishments, including The Oaks of Louisiana, Bella Fresca Bistro, and Superior Steakhouse. For the past three years, Zachary has excelled as Sous Chef at Fat Calf Brasserie, where he continues to showcase his passion for crafting exceptional cuisine.

Chef Dylan Teekell

The Library on Fern

Shreveport native Dylan Teekell grew up in restaurant kitchens—his parents owned Monsour’s, and he cut his teeth at Highland Table and Marilynn’s Place. In 2020 he co-founded Ghost Ramen, serving late-night Japanese comfort dishes with a Louisiana twist. Three years later he won his first Golden Fork at Food Prize for a menu rooted in those same hometown flavors. Today, at The Library on Fern, Teekell marries that background with an upscale Southern-inspired lineup that ranges from ramen to courtbouillon. For this year’s Food Prize, he plans to dig even deeper into his past to deliver a bold, boundary-pushing menu.

Chef Chelsea Girard

Heron and Mae & Company

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 Neapoletana

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

2nd Act Supper Club

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!

Meet the Golden Shaker Competitiors

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

Baylee Golden

Fatty Arbuckle’s Pub

Born and raised right here in Shreveport-Bossier, Baylee brings her warm smile and positive energy to every shift at Fatty Arbuckle’s Pub. She’s also slung drinks at Ki Mexico, Cypress by the Revenir, and Ono Hawaiian Grill, always ready to swap stories with new friends across the bar. A nature and animal lover, Baylee infuses her cocktails with fresh herbs and flowers, creating drinks as vibrant as her personality.

Ally Jenkins

Bear’s on Fairfield

Ally Jenkins is representing Bear’s in her first Golden Shaker at Prize Fest! Since March 2021, she’s been serving up cocktails and good vibes at this beloved neighborhood bar, where she’s known as the life of the party. With her infectious humor and welcoming spirit, Ally makes every guest feel like a regular. Now, she’s ready to bring that same energy to the competition stage and make her mark!

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.

Hannah Roundtree

Heron / Mae & Co.

Hannah Roundtree, a Shreveport-Bossier native, has been behind the bar since 2019, with experience at Noble Savage, The Pearl, Frank’s, and now Heron/Mae&Co. She loves crafting cocktails and has created several hit menus. This is her third Golden Shaker, but her first time competing! When she’s not mixing drinks, Hannah tends to her 40+ houseplants and three cats. She’s ready to wow with her creativity and flair!

Shalom Sahlie

Prohibition Bar at Red River Billiards

With more than 10 years behind the bar and six years leading them, Shalom Sahlie has mixed it up everywhere from collaborations with Las Vegas celebrity chefs to South Bossier’s Prohibition Bar at Red River Billiards. Passionate about craft cocktails and always chasing new inspiration, Shalom also shakes things up with Cocktails with Shalom for private events. Expect bold flavors, fresh ideas, and plenty of personality in every pour!

Kaleigh "K2" Smith

The Remington Suite Hotel

Kaleigh “K2” Smith has been shaking things up at The Remington Bars for four years, building a reputation for cocktails that don’t whisper—they shout. A WSET Level 3 sommelier and mom of two, she’s mastered the art of multitasking with style. Known for bold flavors and unforgettable sips, K2 is stepping into this competition to prove her drinks are every bit as memorable as her nickname.

Meet the Celebrity Mentor Chefs

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

Dawn Burrell

Chef Dawn Burrell, a 2000 Olympian and 2001 World Champion long jumper, discovered her passion for food while traveling the globe. After culinary school and training with Tom Aikens in London, she cooked with Monica Pope and served as sous chef at Uchi Austin before leading Kulture in Houston, earning a James Beard semifinalist nod in 2020. A Top Chef Season 18 alum, she has also launched community-driven projects with I’ll Have What She’s Having, addressing food insecurity and supporting restaurant workers. Dedicated to mentorship and healthy living, Chef Dawn blends global flavors with the soulful comfort food of her roots.

Paula Endara

Paula, originally from Quito, Ecuador, is a James Beard Foundation bootcamp alum with over 13 years in hospitality. Trained in avant-garde cuisine at the Basque Culinary Center in Spain, she has worked on projects from nomadic dining in Ecuador to founding Roots Restaurant in Arkansas. Now Executive Chef at The Manchester in Lexington, Kentucky, she oversees Granddam, showcasing culturally inspired Bluegrass cuisine, and Lost Palm, offering Latin-influenced share plates. Across her career, Chef Paula has championed identity, culture, sustainability, and community-driven food systems while leading award-winning culinary programs.

Katianna Hong

Katianna is chef and partner of Yangban, a Korean-American concept in Los Angeles’ Arts District, and a competitor on Top Chef Season 22. Born in Korea and raised in New York, she trained as a gymnast before pursuing cooking at the Culinary Institute of America. She worked under Josiah Citrin at Mélisse and later became the first female chef de cuisine at the Michelin three-star Restaurant at Meadowood. Honored as a Food & Wine Best New Chef in 2018, she and husband John Hong opened Yangban in 2021, blending personal heritage with modern neighborhood dining.

Lana Lagomarsini

Lana is a New York City–based chef with 15 years in the culinary industry and a competitor on Top Chef Season 22: Destination Canada. A graduate of Northeastern University and the Culinary Institute of America, she has cooked in acclaimed kitchens including Gramercy Tavern and Daniel, and apprenticed with Francis Mallmann in Patagonia. Honored with a Black Women in Food Award and inducted into Les Dames d’Escoffier in 2023, Lana explores the ties between Black foodways, the African diaspora, and American cuisine through her acclaimed pop-up series, The Supper Club from Nowhere.

Henry Lu

Bronx native Henry Lu began his culinary path in his parents’ Chinese restaurants before training at the French Culinary Institute. He worked in acclaimed New York kitchens, including Pearl & Ash and Llama Inn, both earning two stars from The New York Times. As executive chef with Four Happy Men Hospitality Group, his dishes were highlighted by Eater and Food & Wine. In 2020, he partnered with Top Chef alum Evelyn Garcia to open JŪN in Houston, a James Beard semifinalist for Best New Restaurant. Together, they also run byKIN and were 2025 James Beard semifinalists for Best Chef: Texas.

Zubair Mohajir

Born in Chennai and raised in Qatar before moving to Chicago, Chef Zubair Mohajir left a career in finance after 2008 to pursue cooking. He trained under Jean-Georges at The Pump Room, worked with Thomas Keller’s Bouchon team, and apprenticed at Gaggan in Bangkok. In 2017, he launched Wazwan as an underground pop-up blending South Asian flavors with inventive techniques. By 2021, Wazwan opened its first brick-and-mortar in Chicago’s Wicker Park, earning Mohajir James Beard and Jean Banchet nominations. His cooking reflects his immigrant journey, presenting South Asian cuisine through both heritage and modern storytelling.

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 2026 Wait List!

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