Lyle Broussard
Executive Chef, Jack Daniels® Bar & Grill at L'Auberge

As chef at the iconic Jack Daniel’s® Bar & Grill at L’Auberge Casino Resort Lake Charles, Chef Lyle Broussard is legendary for his Cajun and creole flavors and his passion for Southwest Louisiana culture and cuisine, dating back to time spent perched next to his grandmother’s stovetop where he developed a passion for food. He brought those skills to L’Auberge, located in Louisiana; a 26-story luxury resort with approximately 1,000 rooms and suites, championship golf course, full service spa, extensive meeting space, expansive casino and eight dynamic restaurants (www.mylauberge.com ).

Chef Broussard began his career at L’Auberge in 2005 as a Sous Chef and was promoted to Room Chef in 2008. He oversees all culinary operations and menu development for the popular restaurant and bar known for bold BBQ selections, off-the-grill entrees made with Jack’s own sauces and glazes and savory specials cooked up with a taste of his authentic Louisiana roots.

Prior to joining L’Auberge, Chef Broussard worked at Mazen’s Mediterranean Restaurant in Lake Charles, as a Sous Chef at Island Terrace at Harrah’s Lake Charles and as a Sous Chef at Legend’s Steakhouse at Paragon in Marksville, LA.

Chef Lyle keeps busy representing L’Auberge and creole cuisine. In 2016 he was featured in the Louisiana Travel Guide, taped an episode of Flip My Food with celebrity chef Jeff Henderson, contributed to a SWLA Convention & Visitor’s Bureau tourism video featuring Cajun fusion cuisine and celebrated a first place win as Lagniappe Magazine tapped his Pimento Cheeseburger as ‘2016 Best Burger’ in the region. 2015 found him on the cover of Acadiana Profile Magazine named among the Best Chefs 2015, featured in a documentary of African American chefs highlighting their creole roots produced by Dillard University and he represented the Louisiana Culinary Trails initiative at the Texas Monthly Restaurant Take-Over in Austin, Texas. He was also one of 10 chefs chosen to compete in the Louisiana Seafood Cook-off in New Orleans where his Pan Roasted Gulf Grouper earned him a solid second place win. Prior to the competition, all competing chefs also battled in a social media take-over of the Louisiana Seafood Board Instagram page and Chef Lyle dominated the competition, donating his 30-pounds of Louisiana shrimp prize to the Abraham’s Tent food pantry in Lake Charles.

During his tenure at L’Auberge, he earned his Certified Chef de Cuisine through the famed Culinary Institute of America. Other accomplishments include cooking for NBC News personality Al Roker and The Today Show during their visit to Southwest Louisiana; being featured on The History Channel’s new show, All You Can Eat, featuring his “Big A** Burger”; and being chosen by Thrive Magazine in 2014 as one of 13 Thriving 30 Something’s in a feature about up and coming young professionals. Chef Broussard recently hosted and crafted the menu for a Spirits Paired Dinner featuring dishes in collaboration with a local distillery in an ongoing effort to spotlight Louisiana cuisine.

Chef Broussard’s culinary creations, most notably gumbo and BBQ, routinely earn him top medals at competitions across the state and region, including five 1st place trophies and one 2nd place trophy in recent years for a variety of cooking competitions. In 2014 he was chosen to represent Louisiana at the Hoffman Media Restaurant Take-Over in Birmingham, Alabama.  His signature appetizer Smoked Kobe Brisket Sliders with Pickled Onion & Jalapeno Slaw earned the top prize at the St. Landry Chamber of Commerce Soiree Royale Chef’s Competition. In addition, the American Culinary Federation (ACFNO) honored him at the 2014 Best Chefs of Louisiana event where he prepared Root Beer Pork Tenderloin.   

In May of 2015 Chef Lyle was honored by Assistant Tourism Secretary Kyle Edmiston and the SWLA Convention and Visitor’s Bureau with a Partner in Tourism award for his efforts representing Louisiana cuisine and culture. He is an active member of the community, often lending his time to L’Auberge Cares community initiatives. Those projects include mentoring culinary students from local high schools, training chefs from Ft. Polk for competition, promoting farm to table healthy eating as part of the American Heart Association Teaching Garden and co-founding the Southwest Louisiana American Culinary Federation. Chef Lyle was chosen as a member of 2015 Leadership SWLA, a program coordinated by the SWLA Economic Development Alliance.

In his spare time, Chef Lyle enjoys spending time with his family and partner Trish and also cooking with his brothers. He is the owner of four dogs and enjoys training his five Tennessee Walking Horses.

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