Chef Jim Richard is originally from Lafayette, Louisiana, where he grew up around family owned restaurants and catering led by his Grand Father, Leon Mayers, that dates back to the late 30's. Jim's fathers side of his family is credited with starting the Frog import and export business in Rayne, Louisiana, known as the Frog Capital of the world. He is a graduate of the Culinary Institute of America -New York Class of '88. After traveling in the industry he moved to New Orleans where he became Sous Chef at Commander's Palace and Palace Cafe in the early 90's. He then moved to Florida where he was executive Chef at Flamingo Cafe. Chef Richard Started Word of Mouth Restaurant group and Blue Mountain Catering company in 1998 in South Walton County, Florida. He then opened The Lake Place Restaurant in 2002 and partnered with Chef Brannon Janca and Chef Todd Misner to create a dynamic culinary team to open the popular Stinky’s Fish Camp. Locals and vacationers from all over the South know Chef Richard and his reputation in the industry for his passion of food, wine and service. Chef Jim and his teams newest venture brings him back home to Louisiana with New Orleans native Chef Tommy Finch to open “TRENASSE”, a new store front restaurant in the newly renovated Intercontinental Hotel on St. Charles Avenue.
Chef Brannon Janca
Corporate Chef/ Partner
Chef Brannon Janca is from the coast of Mississippi. Brannon went to school at Mississippi State and then attended The Culinary Institute of New Orleans. Brannon opened The Lake Place Restaurant and Stinky’s Fish Camp with Chef Jim Richard. He is now Chef/Partner of Stinky’s Fish Camp in Santa Rosa Beach, FL. Stinky’s has been featured in Southern Living, USA Today, and National Geographic just to name a few and most recently on Food TV with Emeril Lagasse. Brannon is known for revolutionizing creative casual dining and also for relaying the passion of food from cooking at a young age with his family.
Director of Operations
Stan Meadows grew up in the tobacco fields of western Kentucky. On his 17th birthday he joined the United States Marine Corps; excelled as an aircraft mechanic, eventually as a navigator, and was honorably discharged on his 21st birthday. After serving his country, he owned Hot Shots Sports Bar & Grill in Saint Louis, Missouri for seven years. This background led to another 20 years gaining extensive knowledge and experience with mom-and-pop operations through executive positions in the hospitality industry. Stan started the first day Stinky’s Fish Camp opened for business as a server and bartender. One year later he advanced to general manager of Salty Dog Saloon. Quickly demonstrating his awesome management skills earned another promotion to general manager of Stinky’s Fish Camp. 2012 saw Meadows climb to Director of Operations for Word of Mouth Restaurant Group. Stan enjoys rock-n-roll and resides in Santa Rosa Beach, Florida with his dog, L.W.
Chef Todd Misener
Chef Todd Misener took his first restaurant job as a prep cook in a small family restaurant at the age of fourteen. Working in multiple restaurants throughout high school, he discovered his passion for fine food and creativity at a young age. He was accepted to the Culinary Institute of America and graduated with awards in 1989. He immediately accepted a job with the late Master Chef, Jack Shoop in New Jersey to continue honing his love for the craft of cooking.
Chef Todd spent the next 17 years working side by side with Chef Shoop studying a variety of ethnic cuisines and styles of cooking including Italian, German, Asian and foods of the Mediterranean but focusing on the French classics. His Career has taken him to New York, New Jersey, Atlanta, Boca Raton, Tallahassee, and to the panhandle of Florida, where he has planted his feet since 2004.
Chef Todd partnered with Chefs Jim Richard and Brannon Janca in 2007 to open Stinky’s Fish Camp in Santa Rosa Beach, Florida. He also currently is the chef and director for Blue Mountain Catering Company. Chef Todd spends his spare time with his lady and their five wonderful children. Todd is a lifelong student of fine cuisine and pursuit of excellence.