Bob Beard - Executive Saucier Chef
A native of New Orleans Louisiana, Bob Beard grew up in coastal Florida. As a teen, Beard began his culinary career in kitchens of Jacksonville area restaurants. He moved back to Louisiana, and began work in the busy kitchen of Prejean’s Restaurant. He spent 8 years as an apprentice under former Prejean’s Executive Chef, the late James Allan Graham.   

In 2003, Beard took a couple of years to pursue his own growth in management. He accepted an appointment as Food Production Chef of a local casino restaurant, and then accepted the position of Executive Chef of a Cajun restaurant in northern Alabama.