Dining
Meet your chefs
Three restaurants, one kitchen brigade — Gulf Coast cooks who have come up through these rooms and know what a table on the beach should taste like.
One team, three rooms
The same culinary team cooks for all three restaurants on the property — Blue Bayou Bar & Grill on the water, Jubilee Buffet feeding a full room at once, and Palm Court Café running from morning coffee to a late plate. That is unusual, and it shows up on the plate: the Gulf shrimp on the buffet line and the shrimp on the Blue Bayou menu come through the same hands and the same standards.
Several of the chefs below started at Silver Slipper as line cooks and worked their way up through the kitchens. Others arrived with fine-dining and hotel experience from New Orleans, the wider Gulf Coast, Las Vegas and California. Together they set the specials calendar — Prime & Wine nights at Blue Bayou, the Crab Feast and Surf & Turf at Jubilee, the holiday menus that regulars book weeks ahead.
The culinary team
Joey Amann
Executive Chef
Executive Chef Joey Amann's passion for cooking began at a very young age. Joey started working in the restaurant industry at 15 and gained invaluable experience before graduating from the University of Southern Mississippi in 2003 in Restaurant and Hospitality Management and Culinary Arts. He has worked in several restaurants along the Gulf Coast, from bar and grill kitchens to fine dining rooms, joined the Silver Slipper culinary team as a Sous Chef in 2007 and was promoted to Executive Chef.
Chad Johnson
Chef de Cuisine
Chad Johnson joined the Silver Slipper culinary team as Chef de Cuisine in July 2024. A seasoned culinary expert and hospitality leader with a career spanning more than two decades, Chad graduated from the Culinary Institute of America in 2002. Known for driving restaurant growth while holding a high standard of quality, he has worked as Executive Chef and General Manager across established kitchens on the Mississippi Gulf Coast, in New Orleans and in California.
Martin Navarro
Sous Chef
Sous Chef Martin Navarro was born in Mexico and raised in San Fernando, California. His culinary career began at 20, cooking in a taco truck. In 2000 he moved to San Antonio, Texas, cooking at the San Antonio International Airport, then spent a year cooking in Las Vegas. Martin moved to the Mississippi Gulf Coast in 2006 and joined the Silver Slipper culinary team as a cook, and is now a Sous Chef.
Brandi Wyman
Palm Court Sous Chef
Sous Chef Brandi Wyman, originally from Picayune, Mississippi and raised in Pearlington, moved to Bay St. Louis around the age of 12. She began her culinary career in 2016 as a lead cook in Palm Court at Silver Slipper, later becoming lead cook at the Oyster Bar, where she built a broad set of kitchen skills. She is now Sous Chef at Palm Court Café and continues to add to her craft.
Faye Allen
Buffet Sous Chef
Sous Chef Fayekella Allen, a native of Humphreys County, Mississippi, grew up in the Delta. She started cooking at 17 while still in high school, working short orders and running a buffet line for nearly two years. In 2013 she moved to the Gulf Coast and joined the Silver Slipper culinary team, where she is now Sous Chef at Jubilee Buffet.
See what they are cooking at Blue Bayou Bar & Grill, Jubilee Buffet and Palm Court Café.
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