FOR IMMEDIATE RELEASE
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Emma Boone
Public Relations & Digital Content Manager
Visit Shreveport-Bossier
eboone@visitshreveportbossier.org
Shreveport-Bossier Cuisine Ambassador, Chef Hardette Harris,
Named 2025 “Chefs To Watch” By Louisiana Cookin’ Magazine
Shreveport-Bossier, LA – Chef Hardette Harris, has been awarded as one of Louisiana’s 2025 Chefs To Watch, a prestigious award gifted by Louisiana Cookin’ Magazine. As the Owner of Us Up North -Celebrating Louisiana Cuisine, and a James Beard Semi-Finalist for ‘Best Chef South’, Chef Harris continues to showcase the unique flavors and traditions of North Louisiana.
The Chefs To Watch award was introduced in 2022 to honor chefs who exemplify a deep passion for Louisiana’s culinary traditions, while also bringing a fresh, local flavor to the table, which makes Chef Hardette the perfect candidate for this honor.
“Being named one of Louisiana Cookin’s 2025 Chefs To Watch feels like a full-circle moment,” said Chef Hardette Harris. "When I created the Official Meal of North Louisiana in 2015, it was about honoring the generations of North Louisiana cooks who came before us and spotlighting our foodways. This recognition, along with becoming a 2024 James Beard Semi-Finalist and a 2017 Louisianian of the Year is another way to shine light on their legacy and on the beauty of our region’s food culture.”
Chef Hardette Harris is the creator of the Official Meal of North Louisiana, established by the Louisiana Legislature through House Concurrent Resolution No. 88 in 2015. This designation formally recognizes the traditional dishes and culinary heritage that define the northern region of the state. This achievement is why she is considered one of the strongest advocates for Shreveport-Bossier’s unique food culture.
Chef Harris was joined by four standout chefs from across Louisiana: Peter Nyugen of Banh Mi Boys (Metairie) with Chili Crisp Crab Bites, Andrew Caskey of Bad Wolf Barbecue (Ruston) with Smoked Brisket on Sweet Potato, Amanda Cusey of The Terrace (Lake Charles) with Sautéed Gulf Shrimp and Poblano Grits, and Rob Mistry of Gautreau’s (New Orleans) with Seared Rohan Duck Breast.
Chef Hardette Harris stood beside these respected Louisiana Chefs representing Shreveport-Bossier cooking Pot Likker with Cracklin’ Cornbread.
Click here for Chef Hardette Harris’s full bio & photos from the event.
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To learn more about restaurants in Shreveport-Bossier, visit www.VisitShreveportBossier.org/restaurants.
