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Who We Are

Who is the Baton Rouge Epicurean Society?

Culinary experience for a cause! Making Baton Rouge children healthy one Fête at a time. To enrich the culinary culture for the Capital Area Community while raising funds for childhood nutrition initiatives, educational programs and scholarships.

BRES is a 501(c)3 presented by the best culinary professionals in the capital area including chefs, restauranteurs, food suppliers and wine purveyors. 

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2020 Board of Directors

Jim Urdiales, President, Mestizo Restaurant

Jim Urdiales, owner of Mestizo Restaurant, is proud and excited to introduce his new location. Third generation restaurateur serving Mexy cuisine with a Louisiana flair. Proud to serve Baton Rouge for fifteen years as the premier Mexican restaurant with influences of my “Mestizo” heritage of Mexican and Cajun-French.

Featuring modern, Mexican cuisine in a festive atmosphere, Mestizo Restaurant is great for lunch, dinner, weekdays and weekends.

“Mestizo is a great date place and has a spectacular bar!”

Jim Urdiales

Don Bergeron, Board Member, Bergeron's City Market

Recognized as a premier, full-service gourmet caterer in Baton Rouge, Don Bergeron, Chef/Owner of Bergeron’s City Market, has been engaged in a relationship with food for over forty years.  Chef Don Bergeron has been the recipient of numerous awards including Chef of the Year by the American Culinary Federation as well as voted Best Caterer in 225 Magazine six years running.  Chef Don’s enterprises include a successful catering company, a gourmet retail food market as well as a cafeteria-style restaurant.  Don has been involved with the Baton Rouge Epicurean Society since 2009 and currently serves as active board member.

Don Bergeron

Jeremy Langlois, Board Member, Chef Folse & Co.

Chef Jeremy Langlois began his culinary career the day after his 16th birthday in May of 1995, when he joined the Chef John Folse’s White Oak Plantation Team.  Within 7 months, he was promoted to prep cook.  Langlois’ mentor, Chef Folse, saw the enthusiasm and the potential in the young protégé and gave him a full scholarship to the Chef John Folse Culinary Institute at Nicholls State University.
Moving to Lafitte’s Landing Restaurant at Viala Plantation in January 1998, Chef Langlois learned “a la carte” preparation and experienced the intensity of a kitchen.  In 2001 Chef Langlois was promoted to Executive Chef at the award winning Lafitte’s Landing Restaurant at Bittersweet Plantation at the young age of 22.  In fact, he was the youngest Executive Chef of any restaurant in DiRONA (Distinguished, Restaurants, of North America), an organization of 750 premiere restaurants in three countries.
As Executive Chef of Houmas House Plantation, Latil’s Landing Restaurant, named by Esquire Magazine as one of the top twenty best new restaurants in America. There he masterfully creates wonderful dishes in a style that he calls “Nouvelle Louisiane”. 

Chef Jeremy Langlois list of accolades include:
-Louisiana Cooking Magazine "Chef to Watch"
-Esquire Magazine: Latil's Landing "Best New Restaurant 2005"
-Louisiana Department of Tourism "Best Destination 2010"
-Invited to Cook at James Beard House
-Appeared on History Channels "You Don't Know Dixie" and Food Network's "Chopped"
-2014 Country Roads Magazine winner "Best Louisiana Small Town Chef
-2016  Crawfete Best in Show Winner
-2017  Crawfete Best in Show Winner

Lisa Boudreaux LeCoq, Board Member, The Gilded Artichoke Catering

Lisa Boudreaux LeCoq

John Wolff, Executive Comittee, Keogh Cox

John Wolff

Yvette Bonnano, Board Member, Cane Land Foods

Yvette Bonnano

2020 Board of Directors

Executive Commitee

Jim Urdiales, President
Mestizo Restaurant

Brian Dykes, Past President
Bin 77 Bistro and Side Bar

Jim Urdiales, President-Elect
Mestizo Restaurant

Stephen Hightower, Secretary
City Pork

Jeff Meyers, Treasurer
Sysco

Kelly Firesheets, Treasurer
Heartland

Gino Marino

Gino's Restaurant

John P. Wolff, III,

Keogh Cox


Board Members

Jim Albert, Wines Unlimited

Bruce Attinger, Walk-Ons

Billy Berger, B & B Stafftenders, B & B Event Rentals, Bergerverre

Don Bergeron, Bergeron's City Market

Lisa Boudreaux-Lecoq, The Gilded Artichoke Catering, thegildedartichoke.com

Bryan Calvert, Mystic Vines

Chip Chesteen, Chesteen & Associates LLC

Mickey Freiberg*, Capitol City Produce

Jeremy Langlois, Chef Folse & Co.

Angela Lowther-Walker, Republic National Distributing Company

Meghann Young, Juban's Restaurant, Inc.

Yvette Bonnano, Cane Land Foods, canelandfoods.com

Founders

Scott Callais*

Kevin Kimball*

Justin McDonald*

Jason Johnson

Dori Murvin*

Bret Smith

Tom Tanner

*Past Presidents