Join the Chef's Roll community, click here to get linked into a world of opportunities.

Barilla Bayou to the Bay 2019 Finalists

The 2019 Barilla Bayou to the Bay contest was on fire over the last couple of weeks. 150 chefs from all over the country submitted dishes showing off their best take on Southern-inspired cooking that also incorporated Barilla pasta. These dishes all look straight up delicious in addition to having incredible levels of creativity, techniques, and flavor combinations.

Finally, after much deliberation from our judges, we’re excited to announce the Top 10 finalists for the contest. These 10 chefs will receive a signed copy of the Encyclopedia of Cajun & Creole Cuisine by John Folse and are in the running to win our Grand Prize — a career-elevating culinary trip with Barilla to Baton Rouge, LA and a custom Jende Industries knife roll.

Congratulations to these chefs, and thank you to ALL of the chefs who participated in the competition. Now stay tuned until Monday, May 13th, when we announce the winner!

Neel Sahni

ElevEat Culinary

“Bayou Pasta e Fagioli”

Joseph Martinez

Silo Elevated Cuisine

Blackened Sweet Prawn / “Dirty” Campanelle / Tasso Cream / Holy Trinity / Crispy Bucatini / Pickled Okra

Anne Hart

Provence Market Cafe

“Appalachian Spring Bucatini Bowl”

West Virginia Ramps / Spring Peas / Foraged Mushrooms / Scallions / Soft Egg / Gochujang Ham Broth

Christopher Randall

Aspen Glen Club

Creole Tomato Gravy / Gulf Shrimp / Sauce Gribiche made with pickled Ramps, Green Strawberries, and Fiddlehead Fern / Pea Shoots / Crab / Charred Ramps / Barilla Campanelle Pasta

Angel Villa

Pomona College

Roasted Pepper Bucatini / Andouille Sausage / Blackened Shrimp

Justin Simeon

Simmie’s Kitchen

“Bayou to Bay Fettuccine Etouffee”

Dennis Roach

Walt Disney World

Smoked Key Lime Florida Shrimp Scampi with Jalapeno Popper Cream / Funk Buddha Beer Braised Pork Belly / Citrus Cornbread Gremolata

Abigail Umansky

Private Chef

Cajun Torched “Shrimp” / Jambalaya Bucatini / Tomato Gel / Parsley Oil / Fried Corn Niblets / Alfalfa Sprouts

Cesar Estrada

The Westgate Hotel

Cajun Blackened Scallops / Bucatini Pasta / Crawfish Roe Beurre Blanc

Jason Voiselle

The Club at the Dunes

“Alligator Carbonara”