Chef Anthony Felan is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s best restaurants, as well as his childhood memories of working in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. After years with Wine Country, Anthony’s drive for something of his own and his passion for farm-to-table led to his first business endeavor-- Fat Calf Boucherie - a stationary food trailer at Red River Brewing Company, serving gastro-pub style fare utilizing locally raised meats. His popular food trailer concept evolved quickly from a 10-item menu, parked outside the building, to a move of the 40ft. trailer inside the brewery and an expansion to a full menu of shareable and small plates, burgers, and sandwiches. That stepping stone has enabled Anthony to finally fulfill his dream to have his own brick and mortar. In August 2019, Fat Calf Boucherie will close its doors at Red River Brewing as it relocates and evolves in to Fat Calf Brasserie-- an informal neighborhood restaurant in the Highland community of Shreveport. At Fat Calf Brasserie you can expect the same farm-fresh and slow food concept with a French influence that Chef Anthony has been long known for in Northwest Louisiana.
In addition to their restaurant, Anthony and his wife, Amanda, have a side project, 2nd Act Supper Club, where they host underground dinners in various historic locations around downtown Shreveport. The supper club has developed quite a following, typically selling out the 70-80 available seats within 24 hours. These dinners are where Anthony really gets to let his creative juices flow, often pushing diners to try things out of their comfort zone.