Cypress Bayou Casino Hotel Welcomes Amanda Wildblood as Sous Chef

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Cypress Bayou Casino Hotel’s Executive Chef, Willie Gaspard, announced today that Amanda Wildblood, a native of Basile, Louisiana has been named as the casino’s Sous Chef.

Amanda Wildblood joins Cypress Bayou Casino Hotel as Sous Chef

Amanda Wildblood joins Cypress Bayou Casino Hotel as Sous Chef

My desire to entertain and inspire others through the palate is what motivated me to become a chef.

Cypress Bayou Casino Hotel’s Executive Chef, Willie Gaspard, announced today that Amanda Wildblood, a native of Basile, Louisiana has been named as the casino’s Sous Chef.

The Louisiana native brings nearly 20 years in the food industry with her to her new role. Wildblood spent her childhood in Basile, La. where she graduated from high school and developed a passion for feeding others. She earned a Bachelor of Science in Culinary Arts at Nicholls State University from The John Folse Culinary Institute. Since 2014, Wildblood served as the assistant pastry chef at Coushatta Casino Resort and worked as an adjunct instructor at South West Louisiana Community College.

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.

“My desire to entertain and inspire others through the palate is what motivated me to become a chef,” said Amanda Wildblood, sous chef at Cypress Bayou Casino Hotel. “I am excited to learn from the talented culinary staff in place at the property and am eager to teach some of the talents that I bring with me,” continued Wildblood.

Wildblood will assume her new role immediately.

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Richard Picard
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