Dinner for six prepared in the winner's home by Chef Ryan Hughes. Food not included.

Winner will receive a voucher worth $35 towards produce at Trader Joe's.

Chef Ryan Hughes
Chef Ryan Hughes was born in Ohio with a long line of Midwestern farming in his roots. Starting as an apprentice at the famous La Maisonette in Cincinnati Ohio, Chef Hughes learned Classical French techniques and discipline from the then longest running Mobile Five Star restaurant in the U.S. From there his desire to further his craft led Chef Hughes to the South where he graduated Johnson & Wales University in Charleston, S.C. while also working as pastry Chef for Louis Osteen, a culinary visionary that Hughes calls "the Paul Prudhomme of Low Country cooking." When Hughes came to New Orleans 20 years ago, he landed at Brennan's, where he learned Creole ways from chefs that had come up through the ranks for decades. Hughes continued his education in Southern cooking under Chef Susan Spicer's Bayona and opening Emeril Lagasse's Delmonico. From there earning national accolades as Executive Chef at one of the South's most famous French bistros, Café Degas.

Chef Ryan Hughes' dedication to exploring and celebrating the rich culinary history of the South has resulted in his creation of Purloo, a critically acclaimed long running "popup" restaurant which led to the brick-and-mortar restaurant to be located in Southern Food and Beverage Museum. Along with his weekly involvement as the "Culinary Consultant" on NPR radio show Louisiana Eats! w/ Poppy Tooker, Chef Hughes continues to explore into the culinary recesses of the South. Taking his knowledge and charisma of Southern traditions around the globe, cooking for dignitaries and food festivals from Russia to Italy.

For Hughes, a fun day off has often meant an excursion to Cajun country where he likes to fill empty coolers with tasso, boudin and other goodies from the region's meat markets. Take Hughes to your family home, and he'll happily spend an hour discussing recipes with your Mom, said one former colleague. "Learning from home cooks and farmers has enriched not only my professional career but my personal life as a way to understand how food connects us to the past and helps create relationships for our future." Ryan has continued his commitment to the culinary arts by his work on behalf of charities and other purpose-driven organizations across the globe.