Chef Cody Carroll was born and raised on his family’s farm in the small South Louisiana town of Batchelor, just west of Baton Rouge. He hunted and fished from an early age at his family’s camps around the state, learning how to prepare and cook dishes from his sportsman exploits. Raised in a home where everyone cooked, Cody developed a passion for cooking and honed his skills at the Louisiana Culinary Institute, where he also met wife and business partner Samantha Carroll.
Chef Samantha Carroll grew up in the community of Gonzales, located between Baton Rouge and New Orleans in South Louisiana. Her love of cooking stems from waking up on weekend mornings to the distinct scent of a roux being started for Gumbo in her family’s kitchen, and to this day she swears there is no better smell.
Together, Sam and Cody opened Hot Tails in the rural retreat town of New Roads, just west of Baton Rouge. The restaurant originally began as an outlet for the crawfish raised at their farm just down the road, but has evolved to include a full menu of their versions of Louisiana classic dishes and elevated comfort food. Since opening the restaurant, they’ve traveled around the state, nation and world to showcase Louisiana cooking traditions and ingredients, most notably winning the title of King and Queen of Louisiana Seafood in 2013.
In 2015, the couple welcomed two babies—their daughter Malley and their new fine-dining restaurant Sac-a-Lait, housed in the New Orleans Warehouse District. Sac-a-Lait is a distillation of the couple’s dreams of using native Louisiana ingredients in fine-dining style dishes, making their mark on the New Orleans dining scene.