As the daughter of a passionate farmer, Chef Pamala Chelette grew up on a small farm in Northern Louisiana. When she wasn’t bottle feeding cattle, collecting fresh eggs or tending the family garden, Pamala’s attention turned to the wisdom of her family matriarch of Grandmothers and Mother to provide her with a farm to table perspective on food.
Pamala’s culinary style draws inspiration from her heritage, her training and her embrace of the American South, coupled with the best ingredients farm to table as to offer.
Chef Chelette’s innovative approach to farm to table cuisine as earned her a “class-act” reputation across the Southern states of America. Pamala moved from Louisiana to Florida in 1987 and studied at theThe Art Institute of Fort LAuderdale, where she blossomed into the food scene as a brilliant forward thinking Chef.
When she is not in her kitchen, Chef Chelette spends the rest of her time enjoying her passion for an outdoor lifestyle with her family and loved ones.
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