Dominic Scott

Chuck Harris

In a career spanning from sous chef at the Beaumont Country Club to chef de cuisine with L’auberge Hotel and Casino at Jack Daniels Bar and Grill, Chuck has won numerous awards.

He serves on Lamar University’s Culinary Board and is a member of the Texas Chef’s Association the Sabine Area Restaurant Association. He
loves to share his passion for cooking and food.

Chuck’s Accolades

  • Chef of the Year, Golden Triangle Chefs Association

  • Best Restaurant

  • Best Banquet Facility