Chef Greg Scott has a rich family history, both as a native of Lexington and in cooking great food. His first cooking lessons were as a little boy while visiting his Granny Broussard in Louisiana. Now, some 50 years and an entire career later, Greg is back in Kentucky, sharing his Creole recipes with us.
Broussard’s Delta Kitchen is a little bit casual, a little bit fancy and a way funky joint in Downtown, Georgetown, Kentucky. We serve the best foods of the Mississippi Delta – from Memphis down to The Big Easy.
From the Sazeracs and Hurricanes to the Crawfish Etoufee and Blackened Redfish, we are as authentic as you’ll find in these parts. Our seafood is flown in from The Gulf several times weekly and we use as much local meat and produce as we can find.
Come sit a spell and enjoy fine Southern Hospitality and the best dinner and cocktails you’ll find anywhere!
I hope you like what we’ve created here.
Greg Scott, Chef & Owner
A word from Greg
Howdy. I’m Greg Scott, Chef and Owner of Broussard’s. I started cooking at an early age at my Granny, Verna Broussard’s knee. Granny was a proud Grand Dame from St. Bernard Parish on the shores of Lake Borgne, about 50 miles east of New Orleans.
At Granny’s house there were always people coming to eat and drink on the weekends. I spent almost every summer with her and learned to appreciate the ways and customs and most importantly the food of the local Creoles.
Many a summer was spent fishing, crabbing and cooking with Granny. She taught me how to make a roux, how to clean a fish and how to waltz like a native. Many years later I attended The Culinary Institute of America in Hyde Park, New York and served my apprenticeship at the Greenbriar Resort in White Sulphur Springs, West Virginia. It was there that I was referred by one of my mentors to the Executive Chef at the Boca Raton Hotel and Resort in Florida.
That began my career with Ritz Carlton International, where I worked for 22 years with stops in several great American cities, including Chicago, Washington D.C. and finally New Orleans, where I once again fell in love with Creole cooking.
After retiring to my home town of Lexington, I opened a small soda fountain/pizza joint, called Sims Pizzeria, in Wilmore. That was fun for a few years, but I decided if I was gonna work again, I needed a bigger place. After looking around at all the surrounding small towns I settled on Georgetown – a small town that’s growing quickly but which had only two really good independent restaurants at the time. The only other option on Friday nights was to drive to Lexington.
There’s a really good vibe to this small town that made it feel like home right away. After calling in every favor I could, we started work on the building. Five months later we opened to a great reception. I hope you like what we’ve created here and that you feel like you’re surrounded by friends.
Drop Us a Line
Don’t be shy. Let us know if you have any questions!