NATCHEZ — It’s the cheesecake — not the jackpots — that will have guests lining up for the newest attraction at the Isle of Capri riverboat casino in Natchez.

The buffet, and the food itself, has undergone a complete transformation. Tony Scudiero, Isle of Capri Casino’s vice president and general manager, said he is excited for the word to spread about the new buffet.

Approximately 60 community and business leaders visited the buffet to cut the ribbon and enjoy an all-you-can-eat hot lunch Thursday.

Scudiero said the restaurant will utilize local farmers markets for the freshest produce grown in the area.

“We’ll be going over the purchase of fresh produce for the week and incorporating them into dishes here at the property,” Scudiero said.

Executive chef Andrew Haile said guests to the buffet can expect the same traditional, down home, Southern food made with the local produce.

“Farm fresh is what we’re shooting for,” Haile said.

Scudiero said the chef brings plenty of experience from local restaurants like Pearl Street Pasta and The Vue.

“He studied with some very good chefs here,” Scudiero said.

Haile said as a chef, buffets are a new venture for him, but he is learning what works, especially with help from the veteran cooks in the Isle’s kitchen.

“So many foods don’t maintain their integrity (at a buffet),” Haile said. “But I learn every time I walk through the doors of the boat.”

Haile said he would like to see lunch business expand to the local workforce — not just gamers.

“We want to increase that weekly lunch business Monday through Thursday,” Haile said.

Scudiero agreed.

“It’s all about the food,” he said. “You don’t have to be a gambler to enjoy the buffet. Even if you don’t play, it’s another whole experience for the City of Natchez to enjoy.”

Scudiero extended an invitation to the community to check out the new champagne bunch, from 10 a.m. to 2 p.m. Sundays.

“We will have a live band to give it some atmosphere,” Scudiero said. “And in the future, (we’ve discussed) having a portable pasta station. You want meat sauce or alfredo sauce? They will fix it for you.”

Scudiero said the restaurant was overdue for a renovation — and he is happy that a local contractor took on the project.

“We really needed it,” Scudiero said. “Nothing has been done to the buffet in over 10 years.”

Scudiero said a local contracting business, Live Oak, executed the demolition and construction. The project was on track to be completed earlier, but the boat was closed for 42 days during the Mississippi River flood of 2011, which set the grand opening back.

“Live Oak worked against overwhelming obstacles with mother nature,” Scudiero said. “It was so nice to pick up the phone and know that they were there.”

Scudiero said with exception of the lighting fixtures, everything in the remodeled buffet is new.

“We replaced the carpet, chairs, tables, windows and wallpaper,” Scudiero said. “The tropical stuff is gone and the countertops are granite. It has a whole different feel to it.”

On Thursday, buffet guests dug into salmon filets, fried chicken, crawfish etouffee, seafood chowder, fresh vegetables, salads and a plethora of desserts.

“This is a big deal for us,” Scudiero said. “We want to use as much fresh (food) as we can.”

Scudiero said the renovation and tasty new menu wouldn’t have been possible without employees at the Isle of Capri.

“I have a fantastic team — we all work together,” Scudiero said. “We are very proud that this buffet can be an asset to Natchez.”