CHARENTON — Cypress Bayou Casino Hotel CEO and General Manager Mike Howard announced last fall that Willie Gaspard was named as the casino’s executive chef. Gaspard served as executive sous chef since 2012 at the property, first joining the staff as roundsman in 2001 at Cafe Bayou, now Cafe Delphine, then moved on to banquet chef, restaurant chef and executive sous chef. The recent appointment came as a surprise when the head position suddenly became vacant, but the fit brings smiles from the Delcambre native.

Where did you learn how to cook, and train professionally?

I learned to cook from my grandfather, not my grandmother. She was a baker but not a cook. Mostly he cooked wild game and seafood, things we would hunt and fish to eat. He was in the U.S. Air Force stationed in Albuquerque and learned Tex-Mex. He made great chilli. Dad’s mother and father had 11 children, so they did big food. I’m one of 62 grandchildren. I was born in Abbeville, raised near New Iberia. After graduating from Delcambre High School, I attended the Culinary Arts Institute of Louisiana in Baton Rouge. While attending culinary school I worked as a cook at Juban’s Restaurant in Baton Rouge. After culinary school I returned home and worked at Rip Van Winkle gardens in Jefferson Island. In 1999 I was promoted to Executive Chef at Rip Van Winkle gardens and held that position until the restaurant closed in 2001. That’s when I joined the team at Cypress Bayou Casino.

What changes have you made since taking the top chef job?

I love working at Cypress Bayou because of the diversity of our food products and the talented team members we have on property. There have been a few changes, but not drastic. We’ve reduced the size menu at Loco, and presentation of the fajitas is different, fresher. There are some new items at Mr. Lester’s, a pork chop with Abita root beer glaze and a new topping for the duck, a balsamic thyme reduction sauce. We have a grilled seasonal vegetable and orzo pasta jambalaya as well.

How did you come up with that fantastic new dessert at Mr. Lester’s?

My grandmother used to make a chocolate blackberry cake for my birthday when I was young. So I asked the pastry chef to come up with one (and it is great!) I look forward to keeping our restaurant product offerings both fresh and fun.

Not everyone likes changes to a menu. What if they want something they’ve ordered and liked in the past? 

We’re all about customer service especially at Mr. Lester’s. There was an item on the menu 15 years ago that is still requested. If possible we still prepare them. If someone calls in advance, we can get almost anything.

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Earlier this month the new Cypress Bayou Casino Hotel’s Executive Chef, Willie Gaspard, announced Amanda Wildblood, a native of Basile, had been named as the casino’s sous chef. Sous is “second” in French. In her new position, Wildblood will work to develop new creative food concepts on property as well as assist in the oversight of the many kitchens on property. The chefs at Cypress Bayou will continue the tradition of culinary competitions. 

Your past experience has been as an award winning pastry chef. What are your new duties and why the change?

I handle all the business things when Willie is not available — anything he needs done. I came on board in December and I’m still learning the facility. I wanted to expand my career by getting other experience so I could one day be a food and beverage director or general manager of a restaurant. 

Where did you get your training?

I earned a Bachelor of Science in Culinary Arts at Nicholls State University from The John Folse Culinary Institute. Since 2014, I’ve served as the assistant pastry chef at Coushatta Casino Resort and worked as an adjunct instructor at Southwest Louisiana Community College. My desire to entertain and inspire others through the palate is what motivated me to become a chef.