Meet the Team
David Sorrells
Chef-Owner-Oyster Farmer
David Sorrells is the visionary behind Salt Revival Oyster Co., driven by a passion for celebrating Louisiana's pristine waters and sustainable seafood practices. Based in Cameron, LA, near Lake Charles, David’s journey to this point is marked by a rich culinary history and a deep commitment to quality.
David's culinary career began with the Brennan family in Houston, TX, where he honed his skills at Brennan’s of Houston. His quest for knowledge then led him to be part of the opening team at Commander’s Palace in Las Vegas, where he immersed himself in a world of culinary possibilities. During his time in Las Vegas, David eagerly sought out additional learning opportunities, including stages at Julian Serrano’s Picasso and with Chef Alessandro Stratta, and a brief stint at Le Cirque in the Bellagio.
The next chapter in David’s career took him to the prestigious French Laundry in Yountville, CA, where he worked under the direction of Thomas Keller. The experience at this three-Michelin-starred restaurant, alongside Chef de Cuisine Eric Ziebold, profoundly shaped his culinary perspective, instilling in him a deep respect for food and invaluable skills.
Upon returning to Texas, David continued to refine his expertise at Le Reve in San Antonio and The Houstonian Hotel and Spa, among other establishments. After marrying his love, he and his family relocated to Lake Charles, Louisiana. Despite the challenges of adapting to a new region, David embraced the local food culture and opportunities. This led him to establish Salt Revival Oyster Co., a testament to his dedication to showcasing Louisiana’s coastal bounty and his commitment to sustainable seafood practices.
Ben Herrera
Owner-Restauranteur
Ben Herrera, a seasoned restaurateur and entrepreneur with a deep-rooted passion for cooking, has been involved in the restaurant industry since his early years. Growing up in a family with a passion for cooking, Ben's culinary journey began with cooking with his grandmother, aunt and mother. He started as a dishwasher in a small local diner, but quickly rose to the position of a cook at 15 when another unexpectedly quit.
After gaining experience in various restaurants during high school, Ben attended the Emily Griffith School of Opportunity in Denver to further his culinary training. He then completed an apprenticeship at the Westin Hotel, earning his executive chef credentials through the ACF. Over the years, Ben worked with different cuisines and establishments, from small eateries to corporate restaurants, resorts and hotels.
In 2001, Ben opened his first restaurant, DeAngelo's Pizzeria Co. in Lake Charles, Louisiana. It quickly became a staple in SWLA. After a fire destroyed the building in 2008, he rebuilt and rebranded it as 121 Artisan Bistro along with expanding the menu, where it continued to be the go to eatery. Despite facing challenges like the impact of COVID-19 and hurricanes, Ben's dedication to his staff and community allowed him to overcome obstacles and keep his businesses thriving and even expanding during those hard times.
He opened The James 710 located on Dr. Michael DeBakey Drive. The James offered a modern American menu with a fusion of Louisiana flavors and diverse culinary influences. Alongside The James, Ben also took over Restaurant Calla, a renowned restaurant in SWLA originally opened by Chef David Sorrells in 2012, ensuring its legacy continued.
Beyond his restaurants, Ben remains committed to supporting local businesses and promoting the growth of the Southwest Louisiana community. He has several other companies of his own as well as investing in and the creation of several tech start up companies in LA. His passion for cooking, entrepreneurial spirit, and love for his family drive him to invest in new ventures and continue to give back to the community that has supported him.
