While growing up in rural Missouri, one of Chef Cody Wallace’s first memories was picking blackberries off the bush, and fishing with his older brother. His Mom worked as a short order cook, and his grandparents worked at their farm, where they still reside today.
Wallace started his culinary career from the bottom, he began as a dishwasher at age 15 for a local restaurant in East Texas. At age 19, he got his big break into fine dining at Superior Steakhouse, a chophouse serving classic cuts & fine wines in Shreveport, LA. Starting as a prep cook, he learned the basics of French cuisine under the supervision of Chef Josh Wilkinson, and John Montelepre III. While working full-time at Superior Steakhouse, Wallace attended a local culinary school. After completing culinary school, he became the Sous Chef at Fado in Austin TX where he spent the next year.
After moving back to Shreveport, LA his path once again crossed with his mentors, Chef Josh Wilkinson and Chef John Montelepre III at a new concept they were developing, 2 Johns Steak and Seafood, a local fine dining restaurant voted top 100 Steakhouse in the country by OpenTable. Following his time at 2 Johns Streak and Seafood, Wallace became
room chef at DJ's Steakhouse at DiamondJack's Casino and Resort under the supervision of Gunter Kilian.
With the birth of his daughter, family brought him to Calhoun, LA, a suburb of Monroe, LA where he worked as Executive Chef at Warehouse No. 1, a famous small town steak and seafood restaurant, consistently voted #1 by Delta Style Magazine in nearly all categories 5 years running.
Serving as Executive Chef at Hotel Vue, Wallace will be responsible for managing all aspects of the culinary department while promoting southern hospitality and maintaining the highest quality food standards.