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Chef Manny Augello

With a culinary viewpoint shaped by his Sicilian heritage, childhood crabbing trips to Shell Beach, a dad who was also a chef, and a family of farmers, Manny Augello focuses on fresh, local ingredients to craft each dish he prepares.

“I grew up in the restaurant business. My father was a chef his entire career and I learned to cook from him in family restaurants.” “I grew up in the restaurant business. My father was a chef his entire career and I learned to cook from him in family restaurants.” “I think we’re really lucky to have such a wide variety of seafood. On our shores there’s everything from fin fish to shellfish, crustaceans – everything you could possibly want.” “And it tastes better. Maybe it’s that muddy Mississippi water that goes into the Gulf but, man, there’s nothing like it. That flavor, you can’t beat it.” “My favorite Louisiana seafood to cook with are oysters and snapper. Oysters, because you can’t beat Louisiana oysters, and snapper’s so meaty and fleshy and succulent.” “In cooking Louisiana seafood, do very little to it. The flavor’s already there, you don’t have to try to alter it. Apply just enough heat and don’t mess with it.”

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  • about.

    Manny Augello is a chef based in Lafayette, LA that loves experimenting on recreating the old style of cooking with seasonal ingredients.

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