SLIDELL — Chef Karlos Knott of The Cajun Saucer in Arnaudville is the 2025 King of Louisiana Seafood beating 11 other chefs to win the 18th Annual Louisiana Seafood Cook-Off presented by the Louisiana Seafood Promotion and Marketing Board.
For the first time, the event took place on the Northshore in conjunction with the Tammany Taste of Summer event presented by Visit the Northshore. To win the crown, Knott prepared a dish he called “All Roads Lead to Arnaudville, consisting of a roman style pizza with butter poached Louisiana shrimp highlighting his creativity and the superior quality of the seafood that comes from Louisiana’s shorelines and vast waterways.
Knott, a former U.S. Army cavalry scout, stationed in Mannheim, Germany, developed a passion for well-crafted beer during his nearly six years in Europe with his wife, Stephanie, and son, Cory. This experience inspired him to start a brewery back home in Louisiana. In 2009, the family founded Bayou Teche Brewing in Arnaudville, crafting beers that harmonize with the cuisines and lifestyles of South Louisiana.
Following Louisiana’s legalization of restaurants within breweries in 2018, Karlos delved into the art of Neapolitan pizza-making in a wood-fired oven. This culinary journey led to the creation of Cajun Saucer, a unique blend of Italian-style pizza with Cajun and Creole flavors.
“I grew up in Cajun country so seafood is automatically special to me. But it reminds me of growing up because we’d have seafood on all special occasions. You can have meat every other day, but seafood just means special occasions to me,” said Chef Karlos Knott of the Cajun Saucer, the 2025 King of Louisiana Seafood. “It’s still hasn’t sunk in that I was able to win this competition with the amazing chefs here this evening. I found myself looking around to see who won and then suddenly I realized it was me! This is amazing!”
“Every year it gets bigger and the competition gets tougher. We have more and more chefs that want to participate and wear the crown as the King or Queen of Louisiana Seafood. This year’s competition was no different,” said Lieutenant Governor Billy Nungesser. “After seeing all the amazing dishes prepared tonight, I am looking forward to a Louisiana reclaiming the title King of American Seafood when we are represented by Chef Karlos Knott in New Orleans in August.”
The first duty for the 2025 King of Louisiana Seafood Chef Knott is to prepare to represent the state in the 21st Annual Great American Seafood Cook-Off in New Orleans on Saturday, August 2. Additionally, Chef Knott will serve as a Louisiana Ambassador for seafood for the next year promoting all the great dishes in our state that will Feed Your Soul.
Closely behind Chef Knott in second place was Chef Chase Raley of Parish Restaurant and Bar in Monroe. And, coming in third place was Chef Trenten Oliphant of Benteaux Cajun-Asian Fusion in Hammond.
Some of Louisiana’s most seasoned chefs and food lovers served as judges, scrutinizing every detail of each dish. Our 2025 Louisiana Seafood Cook-Off judges included: Chef Nealy Frentz, co-owner of Lola Restaurant in Covington; Damian Chapman, owner of Orlandeaux’s Cross Lake Café in Shreveport; Kim Chauvin, president and co-owner of David Chauvin’s Seafood Company; and James Fox-Smith, publisher of Country Roads magazine.
The competitors for the 2025 Louisiana Seafood Cook-Off included:
Karlos Knott, executive Chef, Cajun Saucer at Bayou Teche Brewery; Arnaudville;
Kaleb Scott, Executive chef, University Club of Baton Rouge; Baton Rouge;
Willie Gaspard, Jr., executive chef, Cypress Bayou Casino & Hotel; Charenton;
Michael Kelley, executive chef, Gallagher’s Grill; Covington;
Trenton Oliphant, executive chef/owner, Benteaux Cajun-Asian Fusion; Hammond;
Jaylen Cherry, head chef, The Depeaux; Independence;
Alexis Indest, executive chef, Whiskey and Vine; Lafayette;
Chase Raley, chef de cuisine, Parish Restaurant and Bar; Monroe;
Farrell Harrison, executive chef, Plates Restaurant & Bar; New Orleans;
Jared Heider, chef de cuisine, Juniors on Harrison; New Orleans;
Blake Jackson, executive chef/owner, Heron Seafood/Mae & Co.; Shreveport; and
Joseph Fontenot, executive chef, Creole Bagelry & Café; Slidell.
