COMPETITOR

The Louisiana Cheesecake Co.

HEAD COOK: Brandon Pitre

COMPETITION: World Dessert Championship

Chef Brandon Pitre was born and raised in Chackbay, Louisiana. Being a cajun, he spent most of his childhood running barefoot through the sugar cane fields and piroguing his way through the swamps. Like most cajun families, the general gathering place in the home is the kitchen. His passion for food was inherited from both of his grandmothers, who were known for their cajun fare. He is a member of the inaugural class of Chef John Folse Culinary Institiute at Nicholls State University in Thibodaux, Louisiana. After culinary school, he worked at various renowned French Quarter and New Orleans restaurants as well as years in motion picture catering. His mobile catering, Bay Area Catering, specialized in large gatherings such as company functions, weddings, crawfish boils, etc. He is currently the corporate chef for Gapp Foods in Houma, Louisiana, where he oversees operations of the restaurants and deli's as well as a wholesale confectionary manufacturing facility. This is where the products for The Louisiana Cheesecake Company and private label items for restaurants and supermarkets are produced. When he is not in the kitchen, he enjoys time with his family and dogs, playing golf, and hunting and fishing. In his 27 years of professional life, he feels as if he hasn't worked a single day. Blessed to the fullest, he truly relishes the opportunity to serve you.