ambassadors
Share your passion for #lococookers by Becoming a LoCo Brand ambassador!
Buck Commander
Buck Commander
The quest to harvest the ever elusive whitetail trophy is much more than a hobby, it's a lifestyle. That's why the Buck Commander guys have forged such a bond over the years through their passion for being in the woods, having a great time, and knocking down the big bucks. With a group of guys that consists of Adam LaRoche, Jason Aldean, Luke Bryan, Ryan Langerhans, Tombo Martin, Tyler Farr, and Willie Robertson you know two things are going happen: many deer will fall and there will never be a dull moment. Buck Commander thrives off of the energy these guys produce through their endless antics, fierce competitiveness and their ability to entertain. This high-octane bunch will not only have you rolling with laughter, you'll see them in all aspects of their lives from their day jobs on stage or on the field, to being a family man at home. At the end of the day, we all crave the next opportunity to get to hunting camp and enjoy time with family and friends... but we all really want to bag the braggin’ buck!
Kinion Bankston
Southern Boyz
Southern Boyz Outdoors is a group of outdoor enthusiasts from Southeast Lousiana that document their adventures to bring you their way of life in Louisiana. The “Southern Boyz” demonstrate many of the fun and enjoyable outdoor activities Southern Louisiana has to offer. Kinion Bankston of Southern Boyz Outdoors has become one of the most popular social media personalities by simply being himself. Sharing his experiences and the day-to-day life in Hammond, Louisiana has resonated with millions of outdoor enthusiasts across the country. To say they’re outdoor enthusiasts would be putting it mildly, Kinion and Tanya Bankston are a dynamic duo that make hunting, fishing, and wrestling gators from the Bayou look easy. Their videos of hog wrestling, bow hunting, and how to make a shrimp or crawfish boil, have gathered a wide following.
Matt Pittman
Founder of Meat Church BBQ
Matt is the Pitmaster and the Founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen.
Meat Church is one of the most popular BBQ brands on the market. What started as a seasoning company ,born out of an opportunity on the hit TV show "BBQ Pitmasters," has now turned into a global lifestyle BBQ brand. The unique brand offers some of the most popular BBQ seasonings, apparel, collaborative pop ups, recipe development & live fire cooking instruction around the world.
Big Moe Cason
Pitmaster
Pitmaster Chef, Big Moe Cason is a BBQ Pitmaster and Veteran of the U.S. Navy. He served on the USS Peleliu and the USS Missouri – an Iowa class Battleship nicknamed “Big Mo”, now a museum ship decommissioned at Pearl Harbor. Moe is passionate about BBQ because what initially was a hobby, very quickly turned into a way of life. He is a self-taught Pitmaster and his passion for cooking was passed down from grandmother, Margaret and mother, Mary Cason.
Moe established his one-man competition BBQ team in 2006 competing across the country all while working a full-time job in Des Moines, Iowa. He retired from his city municipal job in 2017 to pursue his dream of bringing BBQ to the world. Moe served as a Contestant, Judge, and Star on Destination America’s BBQ Pitmaster’s, BBQ Pit Wars, and SMOKED. He was also a Guest judge on Food Network’s Bobby Flay and Michael Simon’s BBQ Brawl and Chopped: Grill Masters proving that Moe Cason is a true BBQ Pitmaster recognized by those around him. Moe also just completed and aired a pilot show, BBQ Beat Down, on the Food Network and is currently Reynolds Wrap’s 2019 Chief Grilling Officer beating out 26,000 applicants. He also shares his knowledge by holding BBQ pitmaster classes all over the world – United States, Germany, Sweden, Australia, New Zealand, and soon to be Brazil. His expertise, professionalism, and cooking skills rank him as one of the best pit masters on the scene today!Pitmaster Chef, Big Moe Cason is a BBQ Pitmaster and Veteran of the U.S. Navy. He served on the USS Peleliu and the USS Missouri – an Iowa class Battleship nicknamed “Big Mo”, now a museum ship decommissioned at Pearl Harbor. Moe is passionate about BBQ because what initially was a hobby, very quickly turned into a way of life. He is a self-taught Pitmaster and his passion for cooking was passed down from grandmother, Margaret and mother, Mary Cason.
Moe established his one-man competition BBQ team in 2006 competing across the country all while working a full-time job in Des Moines, Iowa. He retired from his city municipal job in 2017 to pursue his dream of bringing BBQ to the world. Moe served as a Contestant, Judge, and Star on Destination America’s BBQ Pitmaster’s, BBQ Pit Wars, and SMOKED. He was also a Guest judge on Food Network’s Bobby Flay and Michael Simon’s BBQ Brawl and Chopped: Grill Masters proving that Moe Cason is a true BBQ Pitmaster recognized by those around him. Moe also just completed and aired a pilot show, BBQ Beat Down, on the Food Network and is currently Reynolds Wrap’s 2019 Chief Grilling Officer beating out 26,000 applicants. He also shares his knowledge by holding BBQ pitmaster classes all over the world – United States, Germany, Sweden, Australia, New Zealand, and soon to be Brazil. His expertise, professionalism, and cooking skills rank him as one of the best pit masters on the scene today!
Chef Jean-Paul Bourgeois
Chef
Chef Jean-Paul Bourgeois’ career in the kitchen began a long time ago boiling
crawfish, crabs and shrimp at a local seafood shack in his hometown of
Thibodaux, Louisiana. For the past 15 years, Jean-Paul has served as a chef in
a number of different restaurants in San Francisco, St. Thomas and New York
City.
Today, Jean-Paul works in various forms of food media in New York and around
America. His love for cooking food for others is only surpassed by his passion to
be an example and teach folks how they too can cook for themselves and bring
their family and friends around the dinner table.
Today, most people know Jean-Paul as a lover of all food and fond of folks that
cook great meals around the world. However, the outdoorsman in him is, in many
ways, the heart and soul of who he is. Living in NYC, Jean-Paul often catches
himself daydreaming about walking the woods hunting squirrel, or freezing his
butt off in a duck blind in hopes to shoot a limit of birds. He makes yearly
pilgrimages back home and around the United States to “feed” that wild side
within him.
But there’s also a part of Jean-Paul that not everyone is familiar with: the more
technical, fine dining side. After attending The Chef John Folse Culinary Institute
at Nicholls State University, Jean-Paul went to school all over the world, cooking
in restaurants in France, California, Atlanta and St. Thomas USVI, among
others. Every one of these places has influenced the food he cooks each and
every day.
Chef Jean-Paul’s roots are in the south, but his goal is to tell the story of
southern food through its foodways in New York and beyond. That little stopand-
go joint in Thibodaux is long gone, but his love for all things boiled in spicy
broth is alive and well. He’s made it his personal mission to represent southern
cooking by encouraging all who connect with him to #EatLikeASoutherner .
Stephen Russell
BamaBass – YouTube
My wife, Liz, and I have been fishing together for 16 years and have always shared a love for the outdoors. We travel around the South from lake to lake looking for our next big bass. We film our outdoor adventures so that others can share our great experiences on the lake. Over the years we have narrowed down the types of lures and presentations that will get those big bass to bite. Our new adventure is to sell the exact lures we use on our fishing trips and include our tips and tricks to get the most from your baits. We have always been big believers in catch and release. We encourage others to participate as well so those trophy bass will be around for the next generation.
Aleshea Carrieré
Founder GlitznGrits Lifestyle Blog
Aleshea Carrieré is a graduate of Stephen F. Austin State University, where she double majored in Political Science and History. Coupling her love of Texas with the outdoors, she runs the blog GlitznGrits, where she showcases Texas and how anyone can enjoy outdoor adventures
Glitz: The people, places, stories and things that make up my South. Grits: The food.
Sean Wen & Andrew Ho
Pinch Boil House
Sean Wen and Andrew Ho became college buds during their undergraduate time at University of Texas at Austin. Both Wen and Ho, Houston natives and first-generation Americans born to immigrant parents, began hosting crawfish boils for their friends. They found a niche creating delicious boils drawn from their Southeast Asian culture and Houston upbringing, but decided to focus on other career paths after they graduated. Ho later moved to Thailand and Vietnam for three years and worked at a popular and acclaimed Vietnamese barbecue restaurant, Quan Ut Ut. Wen left to pursue a career in finance at Goldman Sachs and then later joined Venture for America, a fellowship program that connects graduates with startups in cities with emerging entrepreneurial ecosystems.
In 2016, Wen and Ho reconnected to turn their previous culinary ambitions into a reality, moved to San Antonio and began to build a brand around their crawfish boils. Originally, Pinch was formed as pop-up crawfish boils to support the idea of creating a fun environment for families and communities to enjoy food deeply rooted in Asian culture. Today, and after 2.5 years of pop-ups, Wen and Ho have expanded their initial idea to a physical restaurant -- Pinch Boil House -- where the mission still remains the same. The acclaimed restaurant features Southeast Asian-inspired seafood, street food & beer.
Louisiana Crawfish Co.
Family Owned and Operated Farm
Since 1985 our family owned and operated farm and business continues to grow at unbelievable rates well beyond our expectations. Last season we reached a tremendous milestone and shipped over 2 million pounds of crawfish! We exclusively manage our family farm for live crawfish production. Through the years, our loyal customer base has continued to increase and sales have far exceeded farm production. In addition to our family's farm we now contract with several premier farms throughout the state and fishermen in the Atchafalaya Basin to fulfill volume needs. We are the only company to offer four different grade sizes: Jumbo, Select, Field Run, and Bait size. We catch, grade, wash and chill daily to insure the freshest quality available.
WHAT WE ARE LOOKING FOR?
Locally or nationally, we would love for communities everywhere to share the LoCo experience. That’s why, as an ambassador for LoCo, your job is to promote the LoCo brand and products to the people around you. Our goal is for your platform to share LoCo with anyone and everyone, inviting them to take a seat at your table! Whether it’s grandparents, aunts, uncles, neighbors or friends, we believe you have the chance to create community through our LoCo products.
Cultivating great experiences is part of our DNA, which is why we focus on functionality and usability when developing our products, hoping to make your experience as good as it should be.
So feel free to pull up a chair and go #LOCO with us.
Check out the link below to find out how to become a brand ambassador for LoCo Cookers!
Become a LoCo Brand Ambassador!