Born in Mississippi, Louis Evans was 16 when he moved to New Orleans in 1957. He started working at Sclafani’s salad station in Metairie.

Three years later, he became Sclafani’s executive chef, marking the first turning point in his illustrious culinary career.

He worked at Sclafani’s for 10 years. In 1969 he became head of relief at the Pontchartrain Hotel’s Caribbean Room. By 1972 he was the restaurant’s executive chef.

“During his 18 years of service with the Caribbean Chamber” Historic New Orleans Collection “Evans has earned a reputation as one of the country’s most creative, talented Creole chefs and is the first Black chef to be inducted into the Gold Toque Order of Honor,” he says.

Golden Toque means Golden Chief’s Hat, according to the order’s website. “The Badge of Honor is the highest recognition a chef can receive in America.”