Born and raised in South Louisiana, Chef Johnnie Gale spent her formative years being influenced by both of her Grandmothers. Her summers were spent with her maternal Cajun Grandmother down the bayou, in Bell River, who taught her how to cook their old Seafood Cajun Dishes. When Johnnie was not on the bayou, she could be found with her paternal grandmother learning how to can fresh vegetables and cook country-style comfort food. Before she knew it, she not only had learned two distinct types of cooking and preparation, but she also the importance of using the freshest ingredients available.

Whether one of Johnnie’s grandmothers was pulling fresh crabs out of the traps or pulling fresh snap beans off the vine, Johnnie learned at an early age how to make the best use of Louisiana’s Treasures for her seafood and vegetables dishes.