SHREVEPORT, La. – Chef Blake Jackson, who operates Mae & Co. and Heron in Shreveport’s Provenance community, represented Shreveport-Bossier at Louisiana Cookin’ magazine’s 2026 Chefs to Watch dinner Oct. 8 in Covington.
Jackson served smoked oysters at the event at The Greenwood, joining five other chefs from across Louisiana for a celebration of the state’s culinary traditions.
The recognition highlights Jackson’s progression from catering and desserts to operating two neighboring restaurants with distinct approaches to Louisiana cuisine.
After earning a foreign policy degree from the University of Mississippi and working for the U.S. Senate, Jackson returned to Shreveport and launched Drake Catering in 2011. He later opened Whisk Dessert Bar, developing a following for contemporary interpretations of classic desserts.
In 2024, Jackson opened Mae & Co. and Heron side by side in Provenance, creating complementary dining concepts he describes as “highbrow meets lowbrow.”
Mae & Co. is named for Mary “Mae Mae” Reliford, the grandmother who helped inspire his interest in cooking. The restaurant combines an oyster bar with fried chicken and Southern snacks, including crabmeat queso with house-made pretzels and pimento cheese with Parmesan beignets.
Heron offers a more refined setting, with frequently changing menus combining Louisiana ingredients and global cooking techniques. Dishes include crawfish boil gnocchi and seared Gulf redfish.
The Chefs to Watch selection adds to Jackson’s other culinary honors. Visit Shreveport-Bossier named him its 2026 Outstanding Culinary Professional. He also has won the Louisiana Food Prize and represented Shreveport in the Louisiana Seafood Cook-Off.