Chef Jake

JAKE DUPLANTIS
Executive Chef
Lone Star Park at Grand Prairie

Jake Duplantis was appointed executive chef at Lone Star Park at Grand Prairie in March 1998. Duplantis previously served as Lone Star Park's suite chef prior to his promotion.

Duplantis, whose specialties include Cajun cuisine, first worked in the early 1970's as the morning chef at the famous Brennan's Restaurant in New Orleans for three years. The next two years he served as a production chef at the equally famous Commander's Palace. In addition, Duplantis worked as a chef at the Millionaire's Club in the Superdome in New Orleans and the Metaire Country Club, also in New Orleans.

Duplantis began working in the racetrack food industry in 1983 when he served as the executive chef at Louisiana Downs Racetrack in Bossier City, Louisiana, a position he held for seven years. From 1986 through 1989, Duplantis hosted his own cooking TV show on Channel 3 KTBS and a Saturday morning radio talk show in which he discussed his cooking techniques and recipes.

In 1987, Duplantis was a member on the American Culinary Federation Committee Board for the National Convention. He also holds the distinction of winning 21 gold medals in cooking competitions over a span of three years, 1987 through 1989, and was voted 1989 Chef of the Year in Louisiana. In 1990, he was appointed as the executive chef at Oaklawn Park in Hot Springs, Arkansas, where he served for eight years before coming to Lone Star Park at Grand Prairie.

Throughout the year, he is featured in Dallas media including a regular TV segment on FOX4 Good Day Dallas and also on WFAA (ABC) Good Morning Texas.

Duplantis, a native of New Orleans, Louisiana, graduated with the culinary degree as a chef from the Delagato College in New Orleans in 1967. As executive chef at Lone Star Park at Grand Prairie, Duplantis says his main goal is to, "make sure the customers enjoy eating as much as they enjoy wagering."

Recipes:

Giblet Gravy

Bayou Shrimp Salad

Million Dollar Ribs

Barbeque Shrimp

St. Patrick's Day Favorite, Corned Beef & Cabbage

Pepper Steak with Portobello Mushrooms

Texas Loin Back Barbeque Ribs

Mandarin Orange Chicken

Fresh Easter Ham

Mexican Summer Salad

Pan Seared Chicken