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Behind the Chef

Here at Isle of Capri Casino® Hotel Boonville, we take pride in creating a fantastic dining experience for every guest. Read on to learn about a few of our outstanding team of culinary professionals who deliver on that promise every day.


Erin Douglas

Sous Chef
Farmer's Pick Buffet
Boonville, Missouri


Born in Calgary, Alberta, Canada, Chef Erin Douglas started her culinary career at a very young age while learning to cook French cuisine with her grandmother, a chef who was professionally trained in France. With this solid foundation, Chef Erin embarked on a career that has taken her across the United States. From Hot Springs, Arkansas, where she focused on cooking wild game, to Nashville, Tennessee, where she worked as a private chef and in catering, then finally into the casino hospitality world. Chef Erin brings a wide variety of experience and skill to the Isle of Capri Boonville culinary team. We asked Chef Erin a few fun questions about her favorite food related things....

If there was only one thing that you could cook (or eat), what would it be?

I really do not have one thing that I love to eat. I do love fish! All fish! And if you have an amazing sauce that pairs wonderfully with the fish I will always be happy.

What is your favorite kitchen utensil/gadget and why?

My knife, because it is the most important tool in the kitchen.

Do you have a recipe that you would like to share?

Cajun Cream Sauce

  • 2 cans of roasted red peppers diced
  • 1 purple onion diced
  • 1 head of celery diced
  • ¼ cup of minced garlic
  • ½ cup of blackening seasoning
  • 2oz white wine
  • 1oz clarified butter
  • 2qt heavy cream

Heat pan and sauté peppers, onion, celery, and garlic. Deglaze the pan with wine. Add the blackening seasoning and cream. Reduce until au sec.
This is great over chicken but especially delicious over Fried Green Tomatoes.

Download recipe here.

What is your favorite menu item at the Farmer's Pick Buffet?

The smoked strip loin tips!

Who is your favorite celebrity chef?

Anthony Bourdain

What is your favorite dance move?

The Hustle!

What meal did you grow up on that you still make today?

Eggplant and cannellini bean soup with crusty bread.

Naydeen Sienko

Pastry Chef
Farmer's Pick Buffet
Boonville, Missouri


As anyone familiar with the culinary world knows, there are those who cook and those who bake. And those that bake often find their passion for baking early in life. Chef Naydeen Sienko is a perfect example of someone who grew up watching her mother in the kitchen and turned that fascination with the magic of baking into a career. Once she became the bakery lead for the Isle, she decided that she wanted to further hone her skills and entered Sullivan University where she earned her A.O.S. degree in Baking and Pastry Arts. After graduating, Chef Naydeen went on to become the executive pastry chef for a Four Diamond hotel, and then returned the Isle as a pastry chef, where she creates the amazing pastries and desserts for the Farmer's Pick Buffet.

If there was only one thing that you could cook (or eat), what would it be?

Sushi - all kinds!

What is your favorite kitchen utensil/gadget and why?

A mixer. It allows me to make everything from meringue to bread with ease.

What is your favorite menu item at Farraddays' Bistro?

Carrot cake

Who is your favorite celebrity chef?

Martha Stewart

What is your favorite dance move?

The Lawnmower

What meal did you grow up on that you still make today?

Every fall my mother would pull out my great grandmother's recipe for pumpkin bread. It's been a tradition to bake this bread. I now make this bread on my own every single year for the colder months.

Martin Casey

Sous Chef
Tradewinds Marketplace
Boonville, Missouri


Chef Martin always enjoyed a passion for food, but only began to pursue it as a profession recently. A 2011 graduate of Lecole Culinaire St. Louis, Martin worked his way up from prep to line to supervisor and now is a Sous Chef at the Isle here in Boonville. While trained in the Classical French style, he has had experience with multiple culinary disciplines, all of which have influenced his style and helped him grow. As Bruce Lee said, “In the end, be beholden to no one style, if it works use it.”

If you could cook/eat only one thing what would it be and why?

Beef, with a side of beef. And more beef. A small salad…topped with beef.

What is your favorite kitchen gadget and why?

A good old fashioned chef’s knife. With a proper one, there is hardly any job in the kitchen (food wise) that you can’t use one for. Plus, it can be used to fend off hungry bears, if the situation arises.

What is your favorite menu item at Tradewinds?

Philly Cheesesteak Sandwich with fries. Beef, remember.

Who is your favorite celebrity chef?

There are several that I follow, but my favorite would be Auguste Escoffier, the father of modern French cooking and brigade system still used in kitchens today.

What is your favorite dance move?

Whatever grabs the attention of the ladies…though I do enjoy the tango.

What meal did you grow up on that you still make today?

Not really a meal, but my mother always made great pound cake. A simple recipe (pound of eggs, pound of sugar, pound of butter, pound of flour) but can be enjoyed in so many things. Or just by itself.

Christy Day

Sous Chef
Farmer's Pick Buffet
Boonville, Missouri


Cooking is a very gratifying job; it doesn’t feel like a job to me because it lets me be creative. After being out of the industry for a few years I decided that I wanted to get back into it because I missed the passion the creativity and most of all making people happy by the wonderful creation of the culinary industry. It all started with learning to cook from my mom which started my large volume cooking with having a big family. Then with having children of my own I tried to instill my love for cooking in my children by having them in the kitchen with me. With coming to the Isle I have been given the opportunity to attend the Culinary Academy in Columbia which has helped excel my career even more.

If there was only one thing that you could cook (or eat), what would it be?

Lasagna – why? More color Lasagna is easy to make and tastes wonderful plus it pretty much has all items from each food groups.

What is your favorite kitchen utensil/gadget and why?

The steamer is my favorite kitchen gadget because I can cook just about anything in it in no time.

Do you have a recipe that you would like to include on the website?

Alfredo Sauce ¼ c butter, 1 c heavy cream, 1 clove garlic minced, 1 ½ c Parmesan cheese grated, ¼ c parsley (fresh) Melt butter in a medium sauce pan over med low heat. Add cream and simmer 5 minutes, add garlic and cheese and whisk quickly heating through. Stir in parsley and serve over noodles. By adding chicken you can make this into Chicken Alfredo.

What is your favorite menu item at your respective outlet?

Fried chicken. It has so much flavor it is crispy and yet still moist on the inside

Who is your favorite celebrity chef?

Marc Murphy. He has accomplished so much in his own restaurants as well as being on chopped as a judge. He is also dyslexic which I am sure makes his job as a chef much harder.

What is your favorite dance move?

The bus driver

What meal did you grow up on that you still make today?

Always knew when it was Friday nights and that dad was coming home we always had Tacos, Nachos or as my dad called them “Poncho Villas”.

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