Executive Chef Joey Amann’s passion for cooking began at a very young age.  Joey began working in the restaurant industry at 15 years old and gained invaluable experience.  He followed his passion for cooking and in 2003 Joey graduated from the University of Southern Mississippi for Restaurant and Hospitality Management and Culinary Arts.  Joey has worked in several restaurants along the Gulf Coast ranging from bar & grill style restaurants to fine dining restaurants.  Joey joined the Silver Slipper Culinary Team as a Sous Chef in 2007 and has recently been promoted to Executive Chef.

Chad Johnson joined the Silver Slipper’s Culinary Team as Chef de Cuisine in July 2024. Chad is a seasoned culinary expert and hospitality leader with a dynamic career spanning over two decades including graduating from the Culinary Institute of America in 2002. Known for his exceptional ability to drive restaurant growth and maintain high standards of quality, Chad has excelled in various roles, including Executive Chef and General Manager, across renowned establishments throughout the Mississippi Gulf Coast, New Orleans, and California.

Sous Chef Martin Navarro was born in Mexico and raised in San Fernando, CA.  Martin’s culinary career began when he was just 20 years old, cooking in a taco truck in California.  In 2000, Martin moved to San Antonio, TX where he was a cook at HMS in the San Antonio International Airport.  A few years later, Martin moved to Las Vegas, NV where he was a cook for one year. In 2006, Martin moved to the Mississippi Gulf Coast and joined our Culinary Team as a cook and is now a Sous Chef.

Sous Chef Brandi Wyman, originally hailing from Picayune, MS, and nurtured in Pearlington, MS, relocated to Bay St. Louis around the age of 12. Commencing her culinary journey in 2016, Brandi assumed the role of a lead cook in Palm Court at Silver Slipper Casino. Over the ensuing years, her dedication and expertise led her to the position of lead cook at the Oyster Bar within the same establishment, where she acquired a diverse set of culinary skills. Presently, as the Sous Chef at Palm Court, Brandi continues to exhibit a passion for her craft. Engaged in the ongoing pursuit of culinary excellence, she remains committed to acquiring new skills that contribute to the advancement of her culinary career.

Sous Chef Fayekella Allen, a native of Humphreys County, Mississippi, was nurtured amidst the cultural richness of the Delta. Commencing her culinary journey at the age of 17, while pursuing her high school education, Fayekella honed her skills at a convenience store. During her nearly two-year tenure, she adeptly crafted short orders and skillfully managed a buffet line. In 2013, Fayekella embarked on a pivotal relocation to the Gulf Coast, marking the commencement of a transformative chapter in her career. Shortly thereafter, she embraced a new professional trajectory, solidifying her position as an indispensable member of the culinary team at Silver Slipper Casino.