Chef Ron's Gumbo Stop

08/18/2026

When the summer heat starts to climb,
A cold, creamy treat is sublime.
With chocolate on top,
You won’t want to stop—
Come enjoy it one spoonful at a time! 🍨

07/26/2026

07/24/2026

Louisiana comfort food done right. ⚜️

From our rich, dark roux seafood gumbo topped with crispy fried oysters to our Shrimp Creole, grilled fish, and fresh grilled shrimp salads, every plate is made with the same attention to quality that’s made Chef Ron’s a local favorite.

If you’re hungry for authentic Louisiana flavor, we’ve got a table waiting.

📍Chef Ron’s Gumbo Stop – Metairie

SupportLocal NewOrleansFood

07/24/2026

I’ll be there looking for you!

‼️Attention‼️ We will be closed July 25th & 26th to attend the Pastry World Cup & Bocuse d’Or👩‍🍳

Interested in the event? Follow along during the event by visiting Coupe du Monde Pâtisserie instagram page for more info.

07/16/2026

07/16/2026

Food competition at NACUFS

07/10/2026

You should visit this place. Actually you should take your out-of-town guest to visit Saint Rock market. You can slam a shot, slam some coffee or slam some oysters. But mostly have some sushi, delicious

07/08/2026

Come for a visit, or get it to go like these folks did.

07/01/2026

Day 3 at the ACF National Convention – Inspiration Beyond the Plate

Day three at the ACF National Convention reminded me that our profession is about so much more than food.

The morning began with the “Never Too Late” panel featuring Christopher Miller, Michael Craft, and John Zane. One quote, in particular, stayed with me:

“The grace and beauty we bring to our restaurant isn’t what’s on the plate—it’s ourselves.”

That message hit home. Listening to Christopher, Michael, and John share their personal journeys reminded me that when life makes you feel isolated or like you’re facing challenges alone, you’re not. There is always someone who has walked a similar road, understands your struggles, and can offer hope and encouragement. As I continue my own journey as a chef, their stories reminded me that we’re all stronger when we’re willing to share our experiences and support one another.

The session also introduced many of us to The Burnt Chef Project and its “Man Up, Speak Up” campaign. Mental health is something our industry has often struggled to talk about, and it was encouraging to see such an important conversation taking center stage.

After an inspiring morning, I spent most of the day exploring the convention showroom floor. There was no shortage of innovation and creativity.

One vendor introduced me to buzz buttons—those fascinating little flowers that create a tingling, numbing sensation in your mouth and completely change the way you experience flavor. They were unlike anything I’d ever tasted.

Another display that really caught my attention was an edible art canvas made from hummus and fresh vegetables. As both a chef and an artist, my imagination immediately started working. It made me think, why not combine the idea of a wine-and-paint class with food? Imagine guests creating edible canvases together, then sitting down to enjoy their creations. Experiences like that remind me that food can nourish creativity just as much as it nourishes people.

Every convention leaves me with fresh ideas, renewed inspiration, and an even greater appreciation for the incredible people who make up our culinary community.

I couldn’t wait to see what tomorrow (today) would bring. 👨‍🍳