Juban's Creole Restaurant
HEAD COOK: Scott Varnedoe
COMPETITION: World Chef Challenge
I have been cooking Louisiana cuisine for nearly 25 years. Born in Pensacola, Florida, and raised in Baton Rouge, Louisiana, my early exposure to food and cooking came through my parents and brother - all accomplished cooks. Inspired to follow in my brother’s footsteps as a professional chef, I studied under Louisiana legend John Folse, and began my journey to become one of Louisiana's top chefs. During my time at White Oak Plantation, I traveled all over the country to cook for celebrities and prestigious politicians. My education from Folse allowed me to pursue more challenging culinary goals throughout various restaurants in Baton Rouge, which I accompanied with my entry into the competitive world of cooking. From there, I moved to New Orleans to put my talent up against some of the best chefs in the country and was featured as one of the top five chefs in New Orleans in Bon Appetit magazine during that time, alongside Chef John Besh. In more recent years, I have cooked four times at the historic James Beard House in New York City, and won numerous medals and awards in various culinary competitions, with one of the more special accolades being inducted into Best Chefs America. Currently, I am the executive chef at one of the oldest and most established restaurants in Baton Rouge and reside in St. Francisville with my wife and two teenagers. I am looking forward to my first time competing at the World Food Championships and meeting all the competitors.