The menu at ranges from down home Louisiana fare to sophisticated cuisine. In addition to the extensive menu offerings, your event menu can be personalized to reflect your specific tastes.

Chef Kelly has over twenty years’ experience in the culinary industry. He is a graduate of Culinary Arts Institute of Louisiana and Scottsdale Culinary Institute’s Patisserie Program. Chef Kelly has worked in every level of the culinary industry, bringing his talent and expertise to The Venues. Chef Kelly began his professional career as the assistant head chef at Squire Creek Country Club. Chef Kelly moved to Shreveport in 2007 to assume the role of kitchen manager for Superior Steakhouse and was quickly promoted to Executive Chef. Chef Kelly then began his new culinary adventure catering events full time for The Venues and Dick Grieder in 2009. Chef Kelly has created an impeccable reputation from his clients for being accommodating, and his delicious cuisine speaks for itself. Patrons of The Venues come from all over Louisiana and surrounding states. Having hosted more than seven-hundred events, Chef Kelly and his staff are experts in the event business. 

Chef Helen Rimmer stands as a culinary luminary with a remarkable career spanning over 55 years. Her culinary journey is a testament to passion, expertise, and an unwavering commitment to the art of cooking.

Helen’s culinary prowess truly came to the forefront during her 15-year tenure with The Venues, where she honed her skills and showcased her talent alongside industry veteran Bill Kelly. This collaboration proved to be a pivotal chapter in her career, as she contributed significantly to the success and reputation of The Venues. Her presence elevates our culinary offerings, and her dedication to excellence is a source of inspiration for the entire team.