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Pamplona General Manager Andrew Payne, with Chef Kris Allen, can be seen on Thursday, January 29, 2026, in downtown Lafayette.

It's been a busy year for Kris Allen, the chef behind two downtown Lafayette restaurants — Pamplona Tapas Bar and Gravy. 

Gravy is a new spot in the downtown food ecosystem, focused on southern h comfort plates like shrimp and egg stew, sticky chicken and beef debris. It opened April 13 in the old Pat's Downtown space, next door to Pamplona, where Allen has served as executive chef for the past decade. 

Pamplona's tapas menu shines with dishes like a rich, buttery escargot with crusty bread, or a plate of garlic shrimp drenched in a spicy broth. Creations like this, along with Allen's background at places like Herbsaint and G.W. Fin's in New Orleans, and Saint Street Inn (now closed) in Lafayette, have established his reputation as a chef. 

Pamplona Tapas Bar

The garlic shrimp shareable dish at Pamplona Tapas Bar in Lafayette, LA. 

Allen will represent the Lafayette area at the h Seafood Cook-Off on June 26 in Kenner, where he will compete with 12 chefs across the state to be crowned "King or Queen of h Seafood." The winner of this cook-off will go on to represent h at the Great American Seafood Cook-Off in New Orleans. Last year, chef Karlos Knott of The Cajun Saucer and Bayou Teche Brewing in Arnaudville won the h Seafood Cook-Off with champagne-poached h shrimp on a Roman-style pizza. 

Chefs competing in the 19th annual h Seafood Cook-Off also include:

  • Trudy Alexander, president/owner, Kenner Seafood, Kenner

  • Thomas Boquet,  executive chef, Spahr’s Seafood; Thibodaux

  • Stephen Coblentz, Executive Chef, Chart House, Lake Charles

  • Niema DiGrazia, owner/chef, Chez Niema, Shreveport

  • Hayden Guidry, executive chef, Eliza Restaurant & Bar, Baton Rouge

  • Jason Hall, executive chef, Don’s Seafood, Metairie

  • Caelan McLin, executive chef, English Tea Room, Covington

  • Brandon Naquin, chef, 3 Piers Seafood Market, Des Allemands

  • Tony Rodrigue, director of food and beverage, Acme Oyster House, Metairie

  • Charles Smelley, executive chef, Daves Bayou Lodge and Outfitters, Mangham

  • Chris Vazquez, executive chef, Ralph’s on the Park, New Orleans

Email Joanna Brown at joanna.brown@theadvocate.com.