Biography of Chef Maureen A. Marshall-Little Maureen Little is a native of South Louisiana. She has a degree in Culinary Arts with over ten years of professional experience. In addition, Maureen has been seasoned with a great tradition of Creole and Cajun cooking by watching her father, mother and grandmother create their wonderful dishes. The influence is tastefully evident. Her primary training has been in French, Creole and Italian cuisine. As is the legacy of all great culinary artists, Maureen has followed in the footsteps of several great Southern Louisiana Chefs, having worked at some of the most prestigious restaurants in Louisiana such as Louis the XVI, Le Parvenu, and Bravo Italian Kitchen. In addition to her restaurant experience she has trained with top Pastry Chef Nicholas Lodge, the former Chef to Buckingham Palace. Maureen Little has recently returned from a visit to French Guyana where she taught Creole cooking and participated in the Festival of Spices. She was the only chef representing the United States of America. Her mother traveled with her as an interpreter and her father as her Assistant Chef. She is certified by the National Restaurant Association in Safety and Sanitation, Nutrition, Hotel Restaurant Management, Purchasing, Hospitality and Supervision, Nutrition and Food Cost. She is a national member of the American Culinary Federation and the International Cake Exploration Societe'.