Sac-a-Lait, New Orleans
Born and raised in the small farmers town of Batchelor, Louisiana. Chef Cody Carroll was always making time to be in the kitchen. His passion for cooking stood out at a young age, while preparing Louisiana game, waterfowl, and fish at his family’s hunting and fishing camps. It was here where his cooking talents really started to flourish. At the age of 18, Cody left the farm to attend Louisiana State University. He graduated from LSU in 2007 with his degree in Business; he then enrolled at the Louisiana Culinary Institute to acquire his degree in Culinary Arts. It was here that he met his future wife and business partner, Chef Samantha Carroll. They both graduated culinary school in January 2010 and just three months later, turned a former drive-thru convenience store in New Roads into a rustic South Louisiana style restaurant. Opening their first restaurant at the early age of 25 and 19, Hot Tails Restaurant focuses on a mix of Cajun and Creole cuisine with a new interpretation. Their dishes have been referred to as “Hardcore South Louisiana”. In 2013 Chef Cody and Samantha competed in the Louisiana Seafood Cook-off, thus winning and earning the crowning title of “King and Queen of Louisiana Seafood”. After winning the crown they set sights on opening a second restaurant. In March of 2015 Chef Cody and Samantha opened their second restaurant, Sac-a-lait, in an old Cotton Mill in the Warehouse District of New Orleans. Sac-a-lait Restaurant focuses on deriving inspiration from hunting, farming, and fishing in South Louisiana. Bringing in fresh ingredients daily from all local Louisiana sources and boasting a menu that includes alligator, turtle, venison, quail and fresh Louisiana fish. Cody and Samantha with their extensive background in true Louisiana flavors makes Hot Tails and Sac-a-lait a very unique dining experience. Maintaining their precision and finesse in every dish, while capturing the fun and rustic atmosphere that we all love in Louisiana!