Cordon Bleu Chef Philippe Parola grew up in France in
the 1960s when hunting, trapping, and fishing was the best way to put food on the table. As a young
Chef, he moved to the
United States in the early
1980s paving his way to
become internationally
recognized with his
innovative cooking techniques.
He was the first Chef, in the 1970s, to promote alligator in North American restaurants and has since put his primary focus on various invasive species including the Nutria in south Louisiana USA and the highly invasive Asian carp throughout the United States.
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