SHREVEPORT-BOSSIER, La. — Chef Niema DiGrazia of Abby Singer’s Bistro will represent Shreveport-Bossier among 11 Louisiana chefs at “Taste Louisiana,” a culinary event in New York City on Oct. 28, 2025. The showcase, presented in partnership with Visit Shreveport-Bossier, the Louisiana Travel Association, and the Louisiana Office of Tourism, aims to highlight the state’s diverse culinary talent and signature flavors.
DiGrazia, who has earned recognition for her Afro Fusion cuisine, said the opportunity is a chance to bring North Louisiana’s food culture to a national audience. “I am deeply honored to represent the vibrant and growing Shreveport Bossier culinary scene on a national stage,” DiGrazia said. “This opportunity allows me to share the bold and soulful flavors of Afro Fusion cuisine, seamlessly blended with the distinctive flavors of North Louisiana.”
The event will feature dishes from several of Louisiana’s top chefs, including multi–James Beard Award winner Alon Shaya of New Orleans and Michelin-recognized chef Peter Cooke of Lafayette. Attendees will also enjoy cocktails made with local spirits and live performances by Grammy-winning “Zydecajun” artist Wayne Toups and Louisiana country singer David St. Romain.
“We are so excited to bring all of the bright flavors and vibrant culture of Louisiana to New York City at this year’s Taste Louisiana event,” said Chris Landry, Louisiana Travel Association president and CEO. “With 11 amazing chefs, award-winning musicians, and classic Louisiana hospitality, this is going to be a night to remember.”
As head chef at Abby Singer’s Bistro, DiGrazia combines West African, Caribbean, and New American influences into her menus. She was named one of Louisiana Cookin’ magazine’s “Chefs to Watch” in 2022 and has appeared on national television, winning an episode of Food Network’s Beat Bobby Flay and competing on Chef Grudge Match.
DiGrazia is also recognized for her mentorship and advocacy within the culinary community. As she joins her peers in New York, she will highlight both Louisiana’s food traditions and the innovation that defines the state’s next generation of chefs.