Chef Jeff Svendson was born and raised in the heart of Cajun Country, Lafayette, La. Jeff spent much of his youth hunting and fishing near his families rice and crawfish farm in the Atchafalaya Basin. From an early age Jeff learned the ins and outs of Cajun cuisine from his family cook outs. To this day, the highlight of Jeff’s annual calendar is the family pig roast or Boucherie. Just like most families from Acadiana, food is a way of life not just a passion. Jeff went on to attend the Chef John Folse Culinary Institute at Nichols State in Thibodaux Louisiana where he learned the foundation for his career as a chef. While at the Institute, Jeff developed a passion for sauces and the local seafood bounty that Louisiana has to offer. Jeff feels his food can best be described as rooted in Cajun flavors melded with Asian inspiration. You can find Chef Jeff helming the kitchen of the recently opened, Antlers Tradition. Antlers is the newest fine dining, Prime Steakhouse in the heart of the energy corridor of Broussard, just outside of Lafayette, La.