For us to help, we need help.

From wildfires in Hawaii to hurricanes across America, and every crisis in between, Southern Smoke Foundation is there for food and beverage workers. We keep families safe in their homes. We keep the lights on for thousands. We keep the industry moving.

But for us to grant emergency relief funds to our applicants, we need funding, too.

Help us help someone today.

Small Icon Times Yellow Small Icon Times Yellow
Chef Image
New Orleans, LA /

Blake Aguillard and Trey Smith met while working at Restaurant August under Chef Michael Gulotta then moved to Europe and spent over a year working, living and traveling. Soon they reunited with Gulotta as his opening sous chefs at Mopho Restaurant. Aguillard ultimately became chef de cuisine of Mopho, and Smith became the opening chef de cuisine of Maypop, Gulotta’s second restaurant. Later, Aguillard moved to San Francisco to do a stint at Saison, a Michelin 3-star restaurant, and settled in New Orleans, opening the intimate tasting-menu restaurant Saint-Germain in 2018 with Drew Delaughter. Smith would soon join him. Saint-Germain was named one of GQ’s 2020 Best New Restaurants in America, and Aguillard and Smith were selected for Food & Wine’s 2021 class of Best New Chefs.