Ellis Delahousay is raking in the accolades. It’s no surprise, really. He showed well as a track and field athlete at Mercer County High School, from which he graduated in 2009. He went on to study culinary arts at Sullivan University and, while a student, cooked for the Alltech board of directors during the World Equestrian Games.
He created a dish that reflected his culinary point of view as well as his roots in Kentucky and New Orleans, from where he hails. Delahousay says he’s considered himself a cook since he was 14. Food mattered to him and provided pleasure and enjoyment.
“As a kid, instead of cartoons, I put the Food Network on,” Delahousay says.
Delahousay describes his culinary style as “fusion” and “unique to me,” with strong leanings toward French and European techniques and flavors.
He signed up for a 13-month program through Sullivan University that offered chefs coming out of school a place to work overseas in a “stable, fun environment.” His first stop was Germany, where he worked as a contractor for the United States Army. He was located at a resort in the German Alps where Army personnel stay for vacation time before going on tour. Currently, he is in Dunlavin, County Wicklow, Ireland, working as a chef at Rathsallagh House Hotel.