Owner-Chef, Michael Liuzza

At 13 years old my culinary journey began. Coincidentally enough, it also started in this very location that Buddies sits in today. In 2001, it was know as Chookie’s Oyster Bar. There I did nothing more than peel shrimp for hours at a time! I stayed working in a family restaurant throughout high school. In 2007, I graduated from Louisiana Culinary Institute. While attending school, I worked at Mike Anderson’s, Salvador’s Italian Restaurant, and The Caboose Two, where my love for great quality meats and butchering grew! In September 2007, I was hired as the first Executive Chef of Buddies Bar & Grill. Several years later I set out on a new journey to help open a couple other restaurants and catering venues. That path lead me back to Buddies to become the Catering Chef. I later became the Executive Chef again. In 2015, I was lucky enough to marry the woman of my dreams, Brittany Lyon! In August 2018, my wife and I took the big step into becoming the owners of Buddies! We now have 3 beautiful daughters Everly Sage, Rainey Nicole, and Annley Jaymes.

Executive Chef, Matt Hauck

I was lucky to be born in Louisiana, where the food is amazing. I have a wonderful, supportive wife, Chelsea Rodriguez and two beautiful daughters, Aiden and Moxy whom I reside in Loranger, Louisiana with. Having a Cajun mother, I was exposed to great chefs like Prudhomme and Folse. It wasn’t until I turned 17 that I became overjoyed with a love for food and the passion to create new and exciting dishes. The year was 1999 and I can recall Chef Tommy Masaracchia, at Tope la. I decided to attend Louisiana Culinary Institute in Baton Rouge. While attending Culinary School I worked at Stroube’s Chop House. My culinary journey landed me right back in the peaceful town of Hammond. I was ready to put what I’d learned to good use. I was invited to the Southeastern Chef’s Evening in 2013 where I received the “Taster’s Choice Award” for multiple Tapas dishes. I continued to study modern cuisine and different cultures until I was comfortable hosting my own private dinners. From molecular gastronomy to Cajun-Asian fusion, I accept the challenges from any style of cooking. I love everything about food, even the parts I hate, like shucking oysters! At the age of 40, I’m still happy to be a food artist and continue to educate myself on the ever-changing culinary world.