Chefs For Louisiana Cookery

2010-01-21T15:12:00.000-08:00

NOTE: Thank you to all who attended! We're quite proud to announce that we raised over $50,000 for the James Beard Foundation. Half of which, will be used to fund a scholarship for Louisiana students studying the culinary arts. Please remember to support our local restaurants! Bon Appetit!

Louisiana’s Top Chefs and Finest Ingredients boil down to create the most delicious culinary event of the year.

March 21^st, 2010

3-7pm at Kingsley House*, 1600 Constance Ave.

Over 25 of the State’s most celebrated chefs will join forces to raise funds for the James Beard Foundation – America’s leading culinary non profit. Chefs are teaming up with the people who grow, fish, harvest and produce the ingredients that make our cuisine famous. The result is a menu that’s a testament to Louisiana and its quality native ingredients.

All chefs participating in this event have either cooked at the James Beard House in New York or have been recognized through their awards program.

The event will include a silent auction benefiting the James Beard Foundation as well as a general store with proceeds going to the Kingsley House.

*The Kingsley House is the oldest settlement house in the South and helps more than 7,000 people annually through nationally accredited and state certified community building programs.

Casual attire

For more info the full press release can be found here.

Press Release

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For more information contact:

Wesley Noble - 504.274.1811

noblew@dbcno.com

LOUISIANA CHEFS UNITE FOR JAMES BEARD FOUNDATION

Culinary Event of the Year “Chefs for Louisiana Cookery” Celebrates the State’s Bounty

New Orleans—Sunday, March 21^st, 2010, the state’s most celebrated chefs will come together at Kingsley House for a fundraiser benefiting the James Beard Foundation. Chefs have teamed up with each other and local farmers and fishermen to create a menu that is a true testament to the quality ingredients native to Louisiana.

Oysters, strawberries, crabmeat, shrimp, sweet potatoes, French bread, Tabasco hot sauce, Cajun caviar and rice are just a few of the ingredients that will take main stage with chefs including Donald Link, John Besh, Darin Nesbit and Frank Brigtsen. Sure to be a delicious event, it will also be educational. Various purveyors will be on hand to teach guests about their industries, including Tabasco’s Master Cooper, Hamilton Polk, who will demonstrate barrel making; and Popcorn rice farmer, Jimmy Hoppe will illustrate the process of growing his crops.

The Chefs for Louisiana Cookery event is in part a celebration of the announcement for nominees of the 2010 James Beard Awards, which will occur in New Orleans on March 22, 2010. The James Beard awards are the culinary industry’s equivalent to the Oscars and are celebrated in May in New York City. Last year was the first time the award nominees were announced outside New York, and the chosen location was Chicago. Since 1986, the James Beard foundation has been on the forefront of America’s culinary revolution, and remains North America’s only historical culinary center. The 2006 Foundation Awards were a tribute to the culinary legacy of New Orleans, and proceeds raised from those ticket sales were donated to help rebuild small, classic New Orleans restaurants.

Chefs participating in this event have either cooked at the James Beard House in New York or have been recognized through their awards program. The majority of chefs are based in New Orleans, but other regions of the state will be represented, including Lafayette’s own Holly Goetting from Charley G’s Seafood. In addition to delicious Louisiana food, the event will feature live music and wine, beer and cocktails from Republic Beverage.

The event will run from 3-7pm at Kingsley House, 1600 Constance Street. Kingsley House (www.kingsleyhouse.org), a United Way Community Impact Partner, nationally renowned as the oldest Settlement House in the South, has served more than half a million people since it was founded in 1896. Today, the organization helps more than 7,000 people annually throughout Southeast Louisiana in a wide variety of nationally accredited and state certified community building programs.

Tickets in advance are $100 for regular admission and $150 for VIP ($75 and $125 for members of the James Beard Foundation). Tickets are available through www.jamesbeard.org/nola. More information can be found at www.louisianacookery.com.

Participating Chefs and Restaurants:

Mark Quitney – 5 Fifty 5
Andrea Apuzzo – Andrea’s
Haley Bittermann – Bacco
Susan Spicer – Bayona
Darin Nesbit – Bourbon House/Palace Café & Dickie Brennan’s Steakhouse
Frank Brigtsen – Brigtsen’s, Charles Seafood
Holly Goetting – Charley G’s Seafood
Tory McPhail – Commander’s Palace
Emmanuel Loubier – Dante’s Kitchen
David Slater/Chris Wilson – Emeril’s
Greg & Mary Sonnier – Gabrielle at the Uptowner
Brian Landry – Galatoire’s
Donald Link – Herbsaint/Cochon/Butcher
Jacques Leonardi – Jacque Imo’s
Chuck Subra – La Cote Brasserie
Michael Farrell – Le Meritage
Justin Devillier – Le Petite Grocery
Michelle McRaney – Mr. B’s Bistro
Matt Murphy – M Bistro
Kristen Essig – Nola Bean
Richard Hughes – Pelican Club
John Besh – Restaurant August
Adolfo Garcia – Rio Mar, La Boca & A Mano
Scott Boswell – Stella, Stanley
Tariq Hanna – Sucre

Entertainment

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The event will feature two acts who define New Orleans music.

3:30-5pm Alex McMurray

5:30-7pm John "Papa" Gros

John "Papa" Gros of Papa Grows Funk.

Born in New Orleans and raised in Baton Rouge, Gros studied French horn and jazz piano at Loyola University. In 1996, he joined George Porter Jr.’s band, Runnin’ Pardners where he honed his New Orleans piano and organ skills, paying great homage to Dr. John and Art Neville. In 2000, John founded the all-star funk conglomerate, Papa Grows Funk.

Alex McMurray

In a town full of great musicians, Alex McMurray is regarded as one of the best singers, guitarists and, above all, songwriters. He is also a wit, a bulldog, and, as co-producer (with his wife Kourtney) of Chaz Fest, a pillar of his community.

Alex McMurray is currently a soloist, a member of at least one duo, one trio, one quartet and a large nautical men’s chorus (six albums among these configurations), and he is a regular guest guitarist in several other bands. He has toured extensively, building a wide fan base outside New Orleans. He is a regular performer at

the New Orleans Jazz and Heritage Festival.

Ticket Information

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Ticket Prices:

James Beard Foundation Members: $75

General Public: $100

VIP Admission: $150
For more information on VIP access click here!

Tickets can be purchased directly from the James Beard Foundation webpage. Please click HERE to buy tickets. Tickets purchased at the door are and additional $25.

Chefs

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Participating Chefs:

Mark Quitney - 5 Fifty 5
Mark Quitney was named Executive Chef the New Orleans Marriott and 5 Fifty 5 in December 2007. Quitney is a 30-year culinary veteran, which includes over 17 years with Marriott. More

Andrea Apuzzo - Andrea's
Presently, Andrea's New Orleans Italian restaurant is growing strong and Chef Andrea is investing a lot of his time in the community by participating in charitable functions, cooking demonstrations and personal service at his establishment. More

Haley Bitterman - Bacco
In 1993, Haley was made Executive Chef at BACCO, the first woman to wear the top toque in a Brennan Family (of Commander's Palace Fame) Kitchen. "Haley's combined talent, personality, and genuine love of food preparation and foodservice have all contributed to her success at BACCO and beyond", says Ralph Brennan. More

Susan Spicer - Bayona
Susan has been guest chef at the James Beard House, on Cunard's "Sea Goddess", the Oriental Hotel in Bangkok, on local and national television and for countless charity events in New Orleans and around the country. More

Darin Nesbit - Bourbon House & Palace Cafe
A formally trained chef with years of experience in New Orleans' best restaurants, Chef Darin Nesbit runs the kitchens at Dickie Brennan's Bourbon House and Palace Café. More

Frank Brigtsen - Brigtsen's
Frank Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing Creole/Acadian cooking. More

Holly Goetting - Charley G's Seafood
Since 2001, Holly has worked at Charley G's Seafood Grill in Lafayette, La. starting as a cook in the kitchen, she worked her way up to the position of sous chef in 2002 and to executive chef in 2003. More

Tory McPhail - Commander's Palace

Emmanuel Loubier - Dante's Kitchen

David Slater - Emeril's
With a love of New Orleans food, people and culture, and a true passion for the local bounty available here, he continues to inspire locals and visitors daily with Chef Emeril’s signature “new New Orleans” cuisine. More

Chris Wilson - Emeril's
Since 2005, Wilson has served as Culinary Director at Emeril’s Homebase. He oversees all of the culinary operations of Emeril Lagasse’s three restaurants in New Orleans, and Emeril’s Gulf Coast Fish House in Gulfport, MS. More

Greg Sonnier - Gabrielle at the Uptowner

Mary Sonnier - Gabrielle at the Uptowner

Brian Landry - Galatoire's
As Executive Chef of both Galatoire’s Restaurant in the French Quarter and Galatoire’s Bistro in Baton Rouge, Chef Brian Landry oversees the daily preservation and preparation of the restaurant’s traditional French-Creole dishes. More

Donald Link - Herbsaint & Cochon
In 2007 the world-renowned culinary organization The James Beard Foundation named Chef Link the: Best Chef: South (Link’s second nomination for Best Chef: South) and Cochon was nominated as Best New Restaurant: Cochon-- co/owned by Stephen Stryjewski. More

Jacqes Leonardi - Jaques Imo's
In a town that celebrates almost anything, no greater celebration is held than the tribute to Creole/Soul food and warm Southern Hospitality that Jacques Leonardi and the staff at Jacques-Imo's Cafe provides on a daily basis. More

Chuck Subra - LaCote Brasserie
Executive Chef Chuck Subra Jr., is a native Louisianan infusing New Orleans cuisine with global influence. More

Michael Farrell - Le Meritage
Executive Chef Michael Farrell brings national acclaim (DiRöNA, WineSpectator, and Zagat, to name a few) and his distinctive New American cuisine to the spectacular new New Orleans restaurant Le Meritage at the Maison Dupuy in the French Quarter, opening March 6, 2009. More

Justin Devillier - Le Petite Grocery

Michelle McRaney - Mr. B's Bistro
Michelle, as one of the few female executive chefs in New Orleans, is an active member of The International Association of Women Chefs and Restaurateurs and The James Beard Foundation. More

Matt Murphy - M Bistro
Executive Chef Matt Murphy began his career with The Ritz-Carlton, New Orleans in 2002 when he joined the hotel as the Chef de Cuisine and then four years later he transitioned to the position of Executive Sous Chef. More

Kristen Essig - Nola Bean
NOLA Bean is now Kristen's sole project where she can concentrate on the needs of her New Orleans families with her catering, personal chef services, GOODIES! delivery, in-home cooking lessons and demonstrations throughout the city. More

Richard Hughes - Pelican Club

John Besh - Restaurant August
Besh has set the benchmark for fine dining in New Orleans — with four successful restaurants — Restaurant August, Besh Steak, Lüke and La Provence. More

Adolfo Garcia - Rio Mar, La Boca & A Mano
Accolades include Garcia being named Best Chef by New Orleans Magazine for both RioMar and La Boca. More

Scott Boswell - Stella & Stanley
This Louisiana native and chef/owner of New Orleans’ hottest restaurant, Stella! has a vision of bringing his globally-inspired flavors to markets where they are fully appreciated. More

Tariq Hanna - Sucre
Tariq has participated in several cooking competitions on the Food Network including the National Bread and Pastry Championship, Chocolate Fantasy Competition, and Gingerbread Mansions Competition. More

Master Cooper Hamilton Polk

2010-01-21T09:49:00.000-08:00

One of only a handful of Master Coopers in the U.S.,
Hamilton Polk personally rebuilds and inspects each
and every white oak barrel used in the pepper aging
process to make TABASCO^® brand Pepper Sauce.
TABASCO^® brand Pepper Sauce is the only pepper sauce
made from red peppers which have been aged for up to
three years – longer than many fine wines.

The result of this hands-on craftsmanship, unmatched care
and time-honored tradition is the unmistakable quality,
unique taste and piquant spice of TABASCO^®. It takes a
master touch to make the world’s most popular pepper
sauce – the ultimate flavor enhancer revered
equally by ordinary consumers and savvy culinary
professionals alike.

Come and take part in this extraordinary opportunity and witness Hamilton's unique talent as he demonstrates the art of barrel making at the “Chefs for Louisiana Cookery” fundraiser!

General Store

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Featured chefs will be contributing cookbooks, baked goods, spices, and other specialty items, for guests to purchase at the General Store. All proceeds from the General Store will go to benefit the Kingsley House, the South's oldest settlement house.

Examples of the delicious items available to-go include:

Pralines* and Glazed Pecans – Southern Candymakers * Voted "Best in the U.S.A." by Bon Appetit Magazine

White Chocolate Brownies – Mr. B’s Bistro

Sweet Potato Pies – La Cote Brasserie

Praline Bread Pudding – Galatoire’s

Pere Roux Cakes – John Besh

Red Velvet Cupcakes with Cream Cheese Frosting – Bacco

King Cakes and Pralines – Five Fifty Five

Partners

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Sponsors:

Tabasco
(Meet Master Cooper, Hamilton Polk)
Culinary Concierge
Republic Beverage
Louisiana Seafood and Promotions Board
Louisiana Cookin'
Freeman

Participating Partners:
Abita Beer
Old New Orleans Rum
Louisiana Seafood Exchange
Community Coffee
Ryal's Dairy
P&J Oysters
Pontchartrain Blue Crab
Cajun Country Rice
Jazzmen Rice
John Burke - Louisiana Caviar
Craig Borges - New Orleans Fish House
Jeff Durand and Jimmy Hoppe - Louisiana Rice Promotion Board
Jim Bermer
Maras Farm
Shrimper Ricky Power
Smith Creamery
Hoppe Farms
Guillory's Popcorn Rice

Participating Restaurants:

5 Fifty 5
A Mano
Andrea's
Bacco
Bayona
Besh Restaurant Group
Bourbon House
Brigtsen's
Cafe Adelaide
Charley G's Seafood
Cochon
Commander's Palace
Dante's Kitchen
Delmonico
Dickie Brennan's Steakhouse
Emeril's
Gabrielle at the Uptowner
Galatoire's
Herbsaint
Jacques-Imo's
La Boca
La Cote Brasserie
Le Meritage
Le Petite Grocery
M Bistro
Mr. B's Bistro
NOLA
Nola Beans
Palace Cafe
Pelican Club
Rio Mar
Stanley
Stella!
Sucre

Silent Auction

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The event will include a silent auction. Below is a list of just some of the great items up for grabs. Make sure you make your way to the auction table to get your bid in!

In addition to the silent auction there will also be one very special live auction item. Famed New Orleans artist Frenchy will be on hand to create what is sure to be an incredible work of art. If you want to take home an original Frenchy painting of the chefs in action make sure you don't miss the live auction!

Silent Auction Items

Dinner for Four at Herbsaint
Intimate fine dining experience from Chef Gason Yen Nelson for six (6) in the privacy of the purchaser's own home a $850 value.
Dinner for Two at Brigtsen’s
Dinner for 2 @ August, Luke, Domenica & La Provence
(4) Passes to the Zurich Classic
Four course dinner paired with sommelier selected wines for 8 people at Ralph’s on the Park
Oyster Happy Hour for 6 at Bourbon House – oysters and libations
Five course Chefs table with wine for 6 people at La Cote Brasserie
Dinner for Two at Dante’s Kitchen
(2) $50 gift cards for Stanley Restaurant
(2) Stretched Canvas Photographs by award-winning photographer, David Gallent – 1 of an Oyster Boat and 1 of Austin Leslie
(2) Executive Chef Coats signed by all participating chefs – Donated from Custom Apparel
Zojrushi Rice Cooker
One of a kind 8”x10” frame donated by Elegant Fabric Frames (Cindy Caruso & Marlene Frisella, Designers)
Crawfish Pot with Crab Boil and Seasoning from Zatarain's
Gift Basket from Tabasco

Tory McPhail

2010-01-01T19:00:00.000-08:00

Coming soon.

Chuck Subra

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Executive Chef Chuck Subra Jr., is a native Louisianan infusing New Orleans cuisine with global influence. His passion for the design of creative Cajun cuisine makes his restaurant La Cote Brasserie a unique New Orleans dining experience.

Innovation is a common theme among Chef Chuck’s preparations. His rich appreciation of the abundant seafood available in Louisiana and the Gulf of Mexico is coupled with local as well as international flavors. Signature dishes range from the Gulf Coast to the coast of Asia, including Glazed Salmon with Tobasco ® & Steen ®’s cane syrup over roasted mirliton with Louisiana shrimp nage, and a whole fish preparation with glass noodle and nuoc mam.

Tariq Hanna

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To say chocolate is in his blood is not far from the truth. Growing up in Nigeria, Tariq Hanna’s family lived a mere stone’s throw away from the national cocoa processing plant where aromas of roasting cocoa beans always filled the air.

Upon graduation from boarding school in England, Tariq moved to the United States to attend Lawrence Technical University in Detroit in hopes of becoming the next great architect. In an unforeseen move, Tariq soon found himself enrolled in culinary school at Oakland Community College. It was here that he realized his true potential. While focusing on finding a job in hot food, Tariq dabbled in pastries on the side, soon discovering his talent and love for the art.

In 1993, Tariq opened his own family-operated pastry and catering shop, The Northville Gourmet, at the age of 24. The Northville Gourmet was a labor of love, exploring all facets of cooking and baking he learned from not only his extensive work background, but also from his mother. In the second year of business, Tariq was awarded “Best Bakery” and “Best Dessert” in Detroit by Metro Times readers.

After six years of successful self-employment, Tariq was offered the opportunity of a lifetime as the first casino pastry chef in Detroit. In December 1999, MotorCity Casino opened in Detroit to rave reviews for its foodservice. This gave Tariq the chance to truly develop his distinct style and approach to what by now was his obsession. It was here that Tariq immersed himself in all things pastry, from taking and teaching classes to performing in competitions on a local and national level, by now getting national attention.

During his tenure at MotorCity, Tariq participated in several cooking competitions on the Food Network including the National Bread and Pastry Championship, Chocolate Fantasy Competition, and Gingerbread Mansions Competition. In 2004, he was the first ever Central Region Pastry Chef of the Year and Runner-up National Pastry Chef of the Year by the American Culinary Federation.

After seven years at MotorCity Casino, Tariq joined forces with New Orleans native restaurateur and entrepreneur Joel Dondis. Sucré was a vision of Joel’s for three years and as it came to life both Tariq and Joel began work to make the dream a reality. Sucré is a pastry experience unlike any the city has ever seen. As this great city goes through a modern day renaissance, Sucré hopes to pave the way for a new style of great Louisiana desserts.

Scott Boswell

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Scott Boswell’s star is rising with an élan elegance that is all his own. The Louisiana native and chef/owner of New Orleans’ hottest restaurant, Stella! has a vision of bringing his globally-inspired flavors to markets where they are fully appreciated.

“My international experience has allowed me to create a style that captures the elegance of French, the simplicity of Italian combined with Asian flavors and bold Creole accents,” Boswell explains his unique approach. “My travels and explorations have added important layers to my culinary repertoire.”

A graduate of the Culinary Institute of America at Hyde Park, Boswell initiated his career with Chef Kevin Graham at the Windsor Court in New Orleans before embarking on a best-of-Europe search where he credits Chef Pascal Morel in Salon de Provence, France with his foundational techniques. His work in the kitchen of Enoteca Pinchiorri in Florence solidified his reverence sophisticated cuisine. Here is where he started work with Masahiko Kobe, now known as “Iron Chef Italian.”

He returned to the US with the opportunity to create world-class cuisine at a Montana resort. This Big Sky experience added a new element to his culinary palate and he felt it was time to take flight on his own by returning to New Orleans and opening Stella! in 2001.

Boswell’s relationship with Masahiko Kobe eventually brought him to Tokyo in 2003, working at Kobe’s Restaurant Massa. Tokyo became a pivotal experience, bringing out a passion for honest and distinct flavors that sparkled with fresh clarity. Tokyo continues to be a draw and source of inspiration for Boswell. A turn in the kitchen of La Rochelle allowed Boswell to work with “Iron Chef French” Hiroyuki Sakai in 2004 and international top chefs including “Iron Chef Chinese” Chin Kenichi.

Additionally, his pursuit of culinary excellence has lead him to learn alongside many acclaimed U.S. chefs. Chef Jean-Georges in the Trump International Tower hosted Boswell as a guest in his kitchen in 2006. “Iron Chef Japanese” and current “Iron Chef America” Masaharu Morimoto and Chef Eric Ziebold graciously did the same in 2007. Seeing his career in stages, Boswell considers all these educational experiences evolutionary to his cuisine. He most recently worked in Chicago with Chef Grant Achatz of Alinea and Chef Charlie Trotter. It is the combined sage of his mentors that inspires him like the brilliance of guiding stars.

Boswell believes in the stars or what he calls his culinary destiny. He endeavors to reach beyond the senses to create a culinary performance in everything he does. Scott Boswell is all about “food that shouts with a uniquely global voice."

Adolfo Garcia

2010-01-01T15:58:00.000-08:00

Growing up in New Orleans, Adolfo Garcia was keenly aware of both the city’s culinary reputation as well as dishes his ancestors enjoyed. His family is Panamanian and they loved to travel and explore other cultures. He studied history at the University of Texas, and chose to pursue his passion for gastronomy. Garcia graduated from the prestigious Culinary Institute of America. After stages in high-end London, Madrid, and NYC restaurants, he returned to New Orleans eight years later inspired to cook from an historical perspective. He was ready to introduce traditional dishes, albeit ones wholly new to the city.

“Other New Orleans restaurants serve seafood, of course, but no one else does it from a Latin perspective,” Garcia says. “What we do can’t be found in a cookbook. It’s not in a magazine either. RioMar is totally unique.” The restaurant seamlessly blends a strong Spanish influence within its Latin American menu.

Quality is paramount. Garcia credits his commitment to serving the best, freshest seafood for achieving RioMar’s high reputation in the competitive New Orleans dining scene since the restaurant first opened in 2000 with business partner Nick Bazan.

Leading up to RioMar, Garcia had been the mastermind behind the well-loved Criollo and was named Best New Chef by New Orleans Magazine. He’d led the kitchen of Lucky Cheng’s, the infamous French Quarter locale where fusion Chinese was dished out by drag queens. (Garcia, thankfully, always stayed in his chef’s whites.)

Garcia and Bazan followed RioMar’s success in 2006 by opening La Boca, an Argentine Steakhouse (a homage to Bazan’s ancestry and some of Garcia’s favorite flavors). It was again an immediate hit with critics and guests.

Accolades include Garcia being named Best Chef by New Orleans Magazine for both RioMar and La Boca. Hispanic Magazine named Garcia as one of the Top 8 Latin Chefs in the Country. The New Orleans Times-Picayune has also included RioMar in its Top Ten Best Restaurants list. When the James Beard House highlighted Latin American Chefs, Garcia was selected alongside the likes of Aaron Sanchez and Douglas Rodriguez to showcase their cuisine.

With RioMar and La Boca firmly established, Garcia was ready pursue his next dream. He’d long-wanted to offer traditional central and southern Italian cuisine: dishes unaltered by other cultures. Along with his young Chef-Partner Joshua Smith, Garcia opened a Mano in October of 2009, which means by hand. House cured salumi, hand-crafted pastas and long simmered dishes highlight the menu in a warm and welcoming trattoria. With a Mano, Garcia has introduced another Latin cuisine and its dining customs to the city.

John Besh

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Acclaimed chef John Besh grew up in Southern Louisiana, learning at an early age the essentials of Louisiana’s rich culinary traditions. Besh has set the benchmark for fine dining in New Orleans — with four successful restaurants — Restaurant August, Besh Steak, Lüke and La Provence. He won the James Beard Award for Best Chef of the Southeast in 2006.

Besh’s appreciation for local ingredients and local cuisine has only increased since Hurricane Katrina as he considers these essential to the survival of the people and cultural heritage of New Orleans. Showing the spirit of New Orleans in the wake of a disaster, Restaurant August was one of the first restaurants to reopen. Besh has been actively involved in efforts locally and nationally to raise funds for hurricane victims.

Richard Hughes

2010-01-01T15:56:00.000-08:00

Coming soon.

Kristen Essig

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Chef Kristen Essig was born and raised in Florida. From an early age working in the kitchen with her mother and grandmother a passion for good food and cooking developed. Kristen began working in kitchens in her home town of Seminole, Florida and after graduating from high school she went directly to Johnson & Wales University in Charleston, South Carolina. She graduated from the Johnson & Wales Culinary School in 1998, Suma Cum Laude. While in culinary school Kristen worked for honorable chefs, Chef Frank Lee of Slightly North of Broad and Chef Louis Osteen of Louis’ Charleston Grill.

Kristen has called New Orleans, Louisiana her home for the past 8 years after being introduced to New Orleans by Chef Emeril Lagasse in 1999, after a chance meeting at a “Salute To Southern Chefs” Benefit. Kristen worked for the famous Chef’s flagship restaurant Emeril’s for her first year in New Orleans.

After leaving Emeril’s, Kristen went on to work with Chef and Mentor Anne Kearney. Kristen worked with Chef Kearney for 5 years at the famed New Orleans Restaurant, Peristyle. Kristen has had the privilege of working with many chefs in the New Orleans area including Chef Susan Spicer of Bayona Restaurant, Chef Corbin Evans of Lulu’s, and Chef Greg Sonnier of Gabrielle.

Kristen went on to work with local farmers and purveyors at the Crescent City Farmers Market as market manager. Kristen developed close bonds and formed lasting relationships with her vendors and supports them as often as she can, utilizing their local produce and goods in her cooking.

In 2003 Kristen went on to become the executive chef for a local New Orleans cooking school where she developed many classes focused on “easy entertaining”, as well as running the school's catering operation and creating many signature menus that she has brought with her to NOLA Bean.

In 2005 Kristen was nominated by Louisiana magazine, Louisiana Cookin, as one of the five “Chefs to Watch” in Louisiana. She has most recently taken part in a James Beard dinner with the four other 2005 chef nominees in July of 2006.

NOLA Bean is now Kristen's sole project where she can concentrate on the needs of her New Orleans families with her catering, personal chef services, GOODIES! delivery, in-home cooking lessons and demonstrations throughout the city.

Gus Martin

2010-01-01T15:54:00.000-08:00

Gus Martin leads the kitchen at Muriel’s Jackson Square with the breadth of knowledge and depth of experience that can only come from a 25-year culinary veteran. Born and raised in New Orleans, Martin spent his childhood watching his mother and grandmother cook authentic Creole and Cajun food in their home kitchens, which instilled in him a passion for local food. He began his culinary career at the young age of 14 in the kitchen of Commander’s Palace under the watchful eye of Chef Paul Prudhomme. After high school Gus completed six years of service in the United States Army, and then came home to return to his first love of cooking. At Mr. B’s Bistro, Gus quickly moved up the ranks to Sous Chef before moving to Commander’s Palace to serve as Executive Sous Chef under the late Chef Jamie Shannon. With new leaderships skills in hand Gus was promoted to Chef de Cuisine at Palace Café, and then named Executive Chef. Gus also held Executive Chef positions at Dickie Brennan’s Steakhouse, and Ralph Brennan’s Ralph’s on the Park.

Matt Murphy

2010-01-01T15:53:00.000-08:00

Executive Chef Matt Murphy began his career with The Ritz-Carlton, New Orleans in 2002 when he joined the hotel as the Chef de Cuisine and then four years later he transitioned to the position of Executive Sous Chef. Prior to his tenure at the hotel, Murphy worked at Commander’s Palace as a Sous Chef to legendary Chef Jamie Shannon, an icon in the industry. It was under Shannon that Murphy learned to create classic New Orleans fare. A native of Ireland, Murphy began cooking in his grandfather’s restaurants and his father’s pastry shop at an early age. Upon graduating from culinary school, he worked in London, Ireland, China, Thailand, Hong Kong and Hawaii before ending up in New Orleans. Murphy has worked with some of the country’s leading chefs including Dennis Lenihan, Marco Pierre White, Patrick Guilbaud, Paul Flynn, Michael Martin and Daniel Boulud. His recipes have been published in both trade and consumer food publications and he has appeared on The Today Show, PBS, E! and the Travel Channel.

With the new position of Executive Chef of The Ritz-Carlton, New Orleans, he now is overseeing all culinary operations for the hotel’s signature restaurant, M Bistro as well as the Garde Mange, Banquet, In-Room Dining and Pastry kitchens.

Michelle McRaney

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Distinctly different, Executive Chef Michelle McRaney not only successfully commands Mr. B's, but also her own household. Michelle is a successful female executive chef and loving mother to Ethan and wife to Jerry. According to Lisa LeBlanc Berry, "Those who make it to executive chef positions must be able to keep a food budget and hire personnel and have the stamina and confidence to succeed in a business long dominated by men."

Originally from Dunedin, Florida, Chef Michelle grew up in Fort Lauderdale, Florida and Charlottesville, Virginia. She attended Commonwealth University and graduated with a degree in Business Administration. Michelle left Virginia for New Orleans, and after a brief stint in banking, decided to try her hand at her first love- Cooking! Some of Michelle's earliest memories are of sitting on a step-stool in her mother's kitchen, and it was here that Michelle's passion for food was inspired.

During her externship at Delgado Cooking School, Michelle became acquainted with Mr. B's Bistro and Cindy and Ralph Brennan. They were so impressed "with her solid culinary foundation" that they immediately offered her a job at Mr. B's. Michelle started at an entry level position in the pantry and worked her way up to Sous Chef within a year. Experience in hand, Michelle then left Mr. B's to experience different parts of the country. While traveling, she worked at The Rattlesnake Club in Denver, Colorado; Cafe Max in Pompano Beach, Florida and The Hamilton House in Grants Pass, Oregon.

In 1992 Michelle returned to New Orleans to open and work in Emeril Lagasse's NOLA as a Sous Chef. It wasn't long before she returned home to Mr. B's. It has been said that her success can be credited to "her innovative ideas, her low-key demeanor and those meticulous organizational skills."

In February of 1995 she easily moved from her position as Chef of Operations to that of Executive Chef. Since that time, Mr. B's has reached new culinary heights while maintaining its current standard of excellence under Michelle's direction.

Michelle, as one of the few female executive chefs in New Orleans, is an active member of The International Association of Women Chefs and Restaurateurs and The James Beard Foundation. Stop by and visit Chef Michelle at Mr. B's where we have been serving delicious and innovative regional Creole cuisine for two decades.

Justin Devillier

2010-01-01T15:50:00.000-08:00

Coming soon.

Michael Farrell

2010-01-01T15:49:00.000-08:00

Executive Chef Michael Farrell brings national acclaim (DiRöNA, WineSpectator, and Zagat, to name a few) and his distinctive New American cuisine to the spectacular new New Orleans restaurant Le Meritage at the Maison Dupuy in the French Quarter, opening March 6, 2009.

Formerly Owner/Executive Chef of Nantucket’s renowned Summer House Restaurant, Michael’s passion for all things southern drew him back to his culinary roots to be a part of Maison Dupuy’s renaissance. His seasonally-changing menus focus on the region’s best available organic and locally harvested ingredients.

Utilizing the very best that our region has to offer, such as Louisiana raised game and Gulf seafood, Farrell has created dishes such as Speckled Gulf Trout with Fava Bean Succotash and Fried Green Tomatoes, Shrimp and Cream Grits with Cajun Tasso and Red-Eye Gravy… “Diners’ tastes and interests are changing and evolving. We plan to give them a fresh, modern experience,” notes Morty Valldejuli, General Manager of the Maison Dupuy.

Previously at the helm of several distinguished establishments including Castle Pines Country Club, Beano’s Cabin, and Saddle Ridge in Beaver Creek Colorado, Chef Farrell’s culinary style, which he describes as “Wine Inspired Cuisine,” will join a strong wine-pairing program headed by Sommelier Walter Bertot. Chef Farrell’s arrival to New Orleans brings unique, upscale fare to this wine centered restaurant with an elegant, yet relaxed, French Quarter dining setting.

Says Farrell, “It is the realization of a dream for my family to have this opportunity. I married a girl from New Orleans and we have long sought the opportunity to move back and raise our family here. I am proud to now call myself a New Orleanian.”

Jacqes Leonardi

2010-01-01T15:48:00.000-08:00

Raised on a farm in upstate New York by a French mother and an Italian father, Jacques was exposed early to the cuisine of both nationalities and the use of fresh seasonal ingredients.

A graduate of the Coast Guard Academy, Jacques fell in love with New Orleans and all it had to offer while stationed in the city. In 1990, he started working at minimum wage for Chef Paul Prudhomme of K-Paul's Louisiana Kitchen while continuing his tenure as a Coast Guard officer. It was at K-Paul's where he learned the basics of "Nawlins" style cooking and laid the groundwork for his own dream: Jacques-Imo's Cafe.

In 1996, he purchased the building at 8324 Oak Street in the Riverbend/Carrollton area of Uptown New Orleans. With a little help from the legendary Chef Austin Leslie (formerly of Chez Helene), a little creativity with the food dishes, and a lot of hard work, Jacques now operates one of New Orleans most popular restaurants.

Locals and tourists wait up to two hours nightly for a table. The reservation book (for parties of five or more) fills up weeks in advance, and Jacques strolls around his domain talking animatedly to guests and sharing his generosity with both food and drink. In a town that celebrates almost anything, no greater celebration is held than the tribute to Creole/Soul food and warm Southern Hospitality that Jacques Leonardi and the staff at Jacques-Imo's Cafe provides on a daily basis.

Donald Link

2010-01-01T15:47:00.000-08:00

Inspired by his Grandfather, Donald Link began cooking at a very young age. He was working in the kitchen at age 15 washing dishes and soon began cooking. After years of experience working in Louisiana restaurants, Donald moved to San Francisco in 1993. After working one year at the wildly popular Cha Cha Cha, Link attended the California Culinary Academy. During this time Donald cooked at many San Francisco restaurants, including the eccentric Flying Saucer, the newly opened Scala’s Bistro, Cole Valley’s Zazie, and at the Elite Café.

In 1995, Chef Link pursued his externship at Susan Spicer’s Bayona in New Orleans and continued on to become sous chef. In 1997, he returned to San Francisco to work with Loretta Keller at Bizou and to open Jardinière with Traci Des Jardin. On the West coast he again refined his style with a more acute appreciation of raw ingredients and a more delicate approach to technique with an emphasis on lightening sauces. This led to an Executive Chef opportunity at the Elite Café in San Francisco’s Fillmore District where he received rave reviews-- being hailed as “the premiere chef doing Creole food in the Bay area;” appearing on local cooking shows and participating in many charity events around Northern California.

Chef Link returned to New Orleans in 2000 to open Herbsaint Restaurant in the Warehouse District--where his non-compromising eye for quality ingredients and local produce underscore his stylish dishes – rich with flavor, while remaining light. Out of these basic principles, innovative yet simple preparations have led to some of the most original and favored dishes in the city at Herbsaint-- whose menu is peppered with house-made staples such as pastas and cured meats from its’ small kitchen. Chef Link learned about acute attention to detail of preparation from his childhood and expanded these ideas with a tireless energy for sourcing and producing ingredients. These ideas and a lot of sweat have converged at Herbsaint to what he can now consider a personal style of cooking. Also reflected on the menu at Herbsaint is the bounty of near and far with rabbits and suckling pigs from nearby southern Mississippi, locally caught wild shrimp and regular shipments of fresh seafood from the West and East coasts.

In the Spring of 2006, following six months of delays due to Hurricane Katrina, Chef Link opened Cochon. Opening Cochon has been a lifelong dream for Chef Link, who grew up in Louisiana’s Cajun Country beside his grandparents in their home. Keeping true to these roots, Link will keep Cochon an authentic Cajun and Southern style restaurant featuring the foods and cooking techniques he grew up preparing and eating. This commitment is evident in the dishes on the restaurant’s menu such as Spoon Bread with Okra and Tomatoes; Smoked Duck Breast with Marinated Green Beans and entrées from the wood burning oven like Rabbit and Dumplings; Louisiana Cochon du Lait with Turnips and Cracklings; and his signature Catfish Sauce Piquant. In addition to the genuine Louisiana menu at Cochon, Chef Link and co-owner Chef Stephen Stryjewski will oversee an in-house “Boucherie,” including house-made Boudin, Andouille, and Smoked Bacon.

In 2007 the world-renowned culinary organization The James Beard Foundation named Chef Link the: Best Chef: South (Link’s second nomination for Best Chef: South) and Cochon was nominated as Best New Restaurant: Cochon-- co/owned by Stephen Stryjewski. The James Beard Foundation award and nomination culminates a string of awards and accolades Chef Link has received since opening Herbsaint Restaurant in 2000 including but not limited to being listed as one of the “top ten” restaurants in New Orleans by the Times-Picayune; featured in the “America's Top 50 Restaurants” Gourmet Magazine in 2006; numerous accolades from the New York Times; and bestowed the honor by New Orleans Magazine for “Best Chef of 2002.”

Brian Landry

2010-01-01T15:46:00.000-08:00

As Executive Chef of both Galatoire’s Restaurant in the French Quarter and Galatoire’s Bistro in Baton Rouge, Chef Brian Landry oversees the daily preservation and preparation of the restaurant’s traditional French-Creole dishes.

After earning a biology and philosophy degree from the University of Alabama, Brian Landry changed his mind about attending medical school and returned to his first love: the kitchen.

Working in the restaurant business since he was 15 years old, the New Orleans native could not deny his passion for preparing fine cuisine. Landry earned an associates degree in the culinary arts from the famed Johnson and Wales University. While attending school, he worked at the renowned Charleston Grill.

Other legendary chefs Landry has trained with include Rene Bajeux of Rene’s Bistro, Kevin Vizard of Vizard’s and Gerard Maras at Ralph’s on the Park.

Landry regularly has the opportunity to break away from tradition to flex his creative muscle through specialty menus he creates for premier wine dinners, seasonal lunches, private parties and other special events. Whether it’s Avocado Vichyssoise served in the hot summer months, or Autumn Squash Bisque with Crumbled Goat Cheese in the fall, Landry’s dishes showcase the regions’ bounty of seasonal foods.

In the midst of running two kitchens, and caring for two kids at home, Landry still finds the time for community service.

Landry continues to speak to students at his alma mater, Jesuit High School, about the opportunities in culinary careers. In addition, he has shared his culinary techniques through numerous cooking demonstrations at farmers markets across Baton Rouge and New Orleans.

In the summer of 2008, Landry’s culinary skills earned him the title, “King of Louisiana Seafood,” by the Louisiana Seafood Promotion & Marketing Board. He went on to represent Louisiana in the Great American Seafood Cook-off, taking second place in the competition for his Shrimp and Andouille Cassoulet. After the judges made their choices, voters online sampled recipes and awarded Landry’s dish with “The People’s Choice Recipe Winner.” As part of his title, Landry donated his time, as well as, autographed copies of Galatoire’s cookbooks to the Louisiana Public Broadcasting Winter Fest Pledge Drive.

Most recently, Landry was named as a 2009 “Chef to Watch” award winner by Louisiana Cookin magazine, as well as New Orleans City Business’ Best Executive Chef as part of its 2009 Culinary Connoisseurs competition.

Mary Sonnier

2010-01-01T15:45:00.000-08:00

Coming soon.

Greg Sonnier

2010-01-01T15:44:00.000-08:00

Coming soon.

Chris Wilson

2010-01-01T15:43:00.000-08:00

Chris Wilson graduated from the Culinary Institute of America in 1992. Wilson began his culinary career studying under Chef Victor Gielisse at Actuelle in Dallas, as well as working at the Westpark Winery in upstate New York and the Marriot Marquis in Manhattan.

Wilson joined Emeril’s Restaurant in New Orleans in 1993 and two years later was promoted to Sous Chef at Emeril's New Orleans Fish House in Las Vegas. He returned to New Orleans in 1999 to oversee operations as Chef de Cuisine for Emeril’s New Orleans.

Since 2005, Wilson has served as Culinary Director at Emeril’s Homebase. He oversees all of the culinary operations of Emeril Lagasse’s three restaurants in New Orleans, and Emeril’s Gulf Coast Fish House in Gulfport, MS.

David Slater

2010-01-01T15:42:00.000-08:00

David Slater spent his youth exploring one of the most cosmopolitan and multicultural cities in the world – Toronto, Canada. Food rituals shared by his grandparents would make up the foundation for his lifelong culinary interests. Their Russian and Romanian heritage; the blending of several cultural traditions, would heavily influence his personal style of cooking.

After graduating from the Florida Culinary Institute in West Palm Beach, Florida in 1998, David arrived in New Orleans, working in the prestigious kitchens of The Windsor Court Hotel and Restaurant Cuvée.

In 2001, David joined the Emeril’s family at Emeril’s Orlando, working alongside Emeril’s Culinary Director Bernard Carmouche. In 2003, he was part of the opening team at Emeril’s Atlanta, before returning to Emeril’s New Orleans in 2005 as a Sous Chef.

Forced to evacuate to New York due to Hurricane Katrina, David worked in a number of popular Manhattan restaurants for a few months, until the restoration and reopening of Emeril’s New Orleans in December 2005. David became the Executive Sous Chef under Chef de Cuisine Christopher Lynch in 2007, and assumed full command of the kitchen at Emeril Lagasse’s flagship restaurant in January 2008.

With a love of New Orleans food, people and culture, and a true passion for the local bounty available here, he continues to inspire locals and visitors daily with Chef Emeril’s signature “new New Orleans” cuisine.

Emmanuel Loubier

2010-01-01T15:41:00.000-08:00

Coming soon.

Holly Goetting

2010-01-01T15:40:00.000-08:00

Holly is a native daughter of Lafayette, Louisiana, with parents of German and Cajun heritage. When she was only ten years old, she fell in love with cooking and dining, and (although she doesn't remember saying so) she declared her wishes to be a chef.

After working in the kitchens of Lafayette restaurants while attending the University of Louisiana at Lafayette, Holly made the decision to pursue a culinary career and began her studies at the John Folse Culinary Institute at Nicholls State University in Thibodaux, La. As a component of her culinary curriculum there, she chose to work at Goose Cove Resort on Penobscot Bay in Maine for an externship. After her graduation from Nicholls in 2000, Holly worked briefly in Vail, Colorado, at the Mirabelle Restaurant where she was introduced to classical French cooking and culinary techniques.

Since 2001, Holly has worked at Charley G's Seafood Grill in Lafayette, La. starting as a cook in the kitchen, she worked her way up to the position of sous chef in 2002 and to executive chef in 2003. In 2005 Holly received the “Chefs to Watch” award from Louisiana Cookin Magazine, which gave her the opportunity to cook at the James Beard House in New York City. In 2007 Holly won best of show at Palates & Pate, a fundraiser for the Acadiana Outreach Center and in 2008 Holly was named Best Chef by the Times of Acadiana. In her position as chef at Charley G's, Holly enjoys most the freedom of creativity and self-expression of working with fresh ingredients. The monthly wine dinner is high on her list of favorite activities at the restaurant. When she is away from the kitchen she generously gives her time to various charity organizations in and around Lafayette.

Although her travels have taught her different culinary customs, she appreciates the special flavors and tastes of Louisiana—especially Lafayette and Acadiana.

Frank Brigtsen

2010-01-01T15:39:00.000-08:00

Frank Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing Creole/Acadian cooking. Co-owner of Brigtsen's Restaurant with his wife, Marna, Frank has applied an inventive personal touch to seven years of training in classic Louisiana cooking under internationally acclaimed Chef Paul Prudhomme. Patrons praise his ability to ingeniously incorporate local ingredients into his unique menu, which changes daily.

Frank utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of Louisiana cuisine. Gene Bourg, writing as restaurant critic for The Times-Picayune, described Frank's interpretation of Creole/Acadian food as a "reaffirmation that Louisiana cooking is America's most durable and satisfying. Brigtsen's is now the place against which all other restaurants serving South Louisiana cuisine have to be measured."

The reception he has received in the culinary community confirms Bourg's assessment. In 1988, Food & Wine named Frank "ONE OF AMERICA'S TOP TEN NEW CHEFS." In 1994, Frank was chosen "CHEF OF THE YEAR" in New Orleans magazine's annual poll of local chefs and restaurateurs. He also received the James Beard Award for "AMERICAN EXPRESS BEST CHEF: SOUTHEAST" in 1998.

Critics have been equally quick to heap praise on Brigtsen's Restaurant. Gene Bourg, writing as restaurant critic for The Times-Picayune, gave Brigtsen's a "Five-Bean" (Superior) rating in both of his reviews. New Orleans restaurant critic Tom Fitzmorris rates Brigtsen's 94/100. Restaurant diners voted Brigtsen's "TOP CAJUN RESTAURANT" in the 2000 Zagat survey.

Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986.

Frank supports numerous charitable endeavors, including Share Our Strength's Taste of the Nation and the Chefs' Charity for St. Michael's School. He is a member of the American Culinary Federation.

Darin Nesbit

2010-01-01T15:38:00.000-08:00

A formally trained chef with years of experience in New Orleans' best restaurants, Chef Darin Nesbit runs the kitchens at Dickie Brennan's Bourbon House and Palace Café.

His first professional experience came at Commander's Palace under the tutelage of then Executive Chef Jamie Shannon. During his tenure, he was a key member of the culinary team that led Commander's Palace to be named Outstanding Restaurant in America from the James Beard Foundation.

In 1997, Darin joined Dickie Brennan at Palace Cafe. His focus on food presentation, his keen understanding of culinary technique, and his zeal for flavorful Creole cooking make Darin Nesbit an instrumental asset. Hurricane Katrina presented a completely uncharted environment to run a restaurant. Darin's success in rebuilding his team, and strong commitment to supporting his sister restaurants, made him the natural choice to oversee the Bourbon House kitchen. In August of 2007, Dickie Brennan asked Darin to assume the position as Executive Chef of Bourbon House, in addition to his role at Palace Café.

His most meaningful accomplishment, however, is likely his mentoring skills which attract serious culinary students from around the world. Under Darin's direction, the best local produce is used to create seasonal, contemporary and classic Creole dishes with great depth of flavor. All stocks, soups and sauces are housemade. Ducks are dry-aged and bacon is cured in-house. Specialty breads and desserts are all made from scratch.

Thankfully, Darin is willing to share his secrets with others. He has been a featured chef at the revered James Beard House, the world renowned Cal-A-Vie Spa in Vista, CA, The Grand Hotel in Point Clear, AL, and has appeared on the Today Show. Chef Darin frequently conducts culinary demonstrations for audiences ranging from ten to more than one hundred. He is comfortable on camera, and in person, sharing his love of cooking.

Susan Spicer

2010-01-01T15:37:00.000-08:00

Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month "stage" with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro "Savoir Faire" in the St. Charles Hotel as chef de cuisine. In 1985, she traveled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel's "Henri" (consultant chef, Marc Haeberlin of l'Auberge de l'Ill).

In 1986, she left to open the tiny "Bistro at Maison deVille" in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened "Bayona" in a beautiful, 200-year-old Creole cottage in the French quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications from Food & Wine, Gourmet, Food Arts, and Bon Appetit to Travel & Leisure, Restaurant Business, Gault et Millau's Best of New Orleans and many more.

Susan has been guest chef at the James Beard House, on Cunard's "Sea Goddess", the Oriental Hotel in Bangkok, on local and national television and for countless charity events in New Orleans and around the country. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants & Institutions magazine's 1996 Ivy Award winners and received "5 Beans", the highest rating, from the New Orleans "Times Picayune." Most recently, Bayona was voted #1 Restaurant in New Orleans in a poll of 29,000 readers of Gourmet magazine.

Haley Bitterman

2010-01-01T15:36:00.000-08:00

A 1990 graduate of the Culinary Arts Academy of Cincinnati, an affiliate of the Culinary Institute of America, Haley first crossed paths with Ralph Brennan during a pre-graduation externship at Ralph Brennan's Mr. B's Bistro. She returned to Mr. B's after graduation to train under former longtime Executive Chef Gerard Maras, a local pioneer in incorporating regional ingredients into innovative culinary creations. Quality and farm freshness dominated Chef Gerard's menu and appreciation for superior, fresh ingredients remains firmly entrenched in Haley's cooking.

In 1993, Haley was made Executive Chef at BACCO, the first woman to wear the top toque in a Brennan Family (of Commander's Palace Fame) Kitchen. "Haley's combined talent, personality, and genuine love of food preparation and foodservice have all contributed to her success at BACCO and beyond", says Ralph Brennan.

In 2000, Haley was given the title of Corporate Executive Chef. While still maintaining her BACCO Executive Chef responsibilities, Haley also worked with Red Fish Grill and took an active role in launching and supervising the culinary operations at Jazz Kitchen, Ralph Brennan's restaurant at the Disneyland Resort® in Southern California (2001) and Ralph's on the Park in Mid City New Orleans (2003). In June of 2005, Haley took on the role of Director of Operations for the Ralph Brennan Restaurant Group in addition to her Corporate Executive Chef responsibilities.

While Haley was at BACCO, the restaurant earned several local awards including the title of "Best Italian Restaurant" by Where New Orleans (three years in a row), New Orleans Magazine (1995) and Gambit Weekly (1994). Haley's Roasted Shrimp and Pasta Salad luncheon entree was honored as "Best Pasta Salad", and BACCO restaurant has been honored for "Best Ambiance" in New Orleans. Zagat Restaurant Survey named BACCO one of New Orleans' Best Italian and Most Romantic restaurants. BACCO earned a 4 'Bean' rating from the Times Picayune and was selected by Southern Living Magazine as one of its annual 'Top Ten Tastes' and 'Best Lovely Lunch'.

Haley's culinary talent has been featured in John Schoup's Great Chefs of The New Guard television series and was featured in the accompanying cookbook. She contributed her Chicken Cacciatore recipe to the New York Times #1 Best-selling Book SugarBusters! (Random House 1998) and has done live cooking demonstrations throughout the southeast. In February 1999, Haley presided over a Venetian Carnivale Dinner at the James Beard House in Manhattan.

The Louisiana State Office of Tourism selected Haley to represent Louisiana Cooking at editorial luncheons at The Southern Progress Corporation, the parent company of Southern Living, Cooking Light, Southern Accents and Coastal Living and at The Meredith Corporation, parent company of Better Homes & Gardens, Midwest Living, Mature Outing, and Northwest Airlines World Traveler. Haley also represented Louisiana at a dinner at the United States Ambassador to Canada's residence in Ottawa; at the Mont-Tremblent International Blues Festival; and at the Montreal International Jazz Festival. And the Montreal Highlights Festival, which features chefs from around the world cooking indigenous recipes.

Andrea Apuzzo

2010-01-01T15:35:00.000-08:00

Andrea Apuzzo, Chef-Proprietor of Andrea's Restaurant in Metairie, Louisiana (in the New Orleans metro area) was born and raised on the Isle of Capri, Italy. Chef Andrea began his formal culinary education while working in a bakery in his home town of Anacapri at the early age of seven. At fourteen, he left Capri to travel to Germany, Switzerland, England and South America to further his culinary training in some of the best hotels in Europe and abroad.

After working 35 years in kitchens all over the world under some of the finest, most respected chefs, Chef Andrea moved to Bermuda in 1973 to work at the Southampton Princess Hotel and later in the Hamilton Princess Hotel. In 1975, he came to the United States as Executive Sous-Chef of the Omni International Hotel in Atlanta, Georgia. And in 1977 he moved to New Orleans as Executive Chef of the Royal Orleans Hotel; a position he held until January, 1985 when he left to open Andrea's, his life-long dream.

During the course of his culinary work experience, Chef Andrea has prepared culinary dishes for such notables as Queen Elizabeth, Princess Ann, President and Mrs. Jimmy Carter, Senator Ted Kennedy, Clint Eastwood, Omar Shariff, Sophia Loren, Senator Jack Kemp, Lee Meriwether and Tommy Lasorda.
In 1990, Chef Andrea published his first cookbook, "La Cucina di Andrea's," which contains over 300 recipes from his select collection. In 1994, Chef Andrea published his second book, "Andrea's Light Cookbook," which contains recipes that are low fat, low cholesterol and low calorie dishes and are approved by the American Heart Association and the American Diabetes Association.

Chef Andrea belongs to many prestigious organizations such as The Confrerie de la Chaine des Rotisseurs, International Wine & Food Society, Vatel Club, Les Toque Blanches, GRI (Gruppo Ristoranti Italiani), James Beard Foundation and the Certified Executive Chef Association, to name just a few.

Presently, Andrea's New Orleans Italian restaurant is growing strong and Chef Andrea is investing a lot of his time in the community by participating in charitable functions, cooking demonstrations and personal service at his establishment. Chef Andrea has received the Wine Spectator of Excellence Award and the DiRona Excellence Award, and many more.

Mark Quitney

2010-01-01T15:33:00.000-08:00

Mark Quitney was named Executive Chef at the New Orleans Marriott and 5 Fifty 5 in December 2007. Quitney is a 30-year culinary veteran, which includes over 17 years with Marriott. Chef Quitney’s appointment follows his tenure as Executive Chef at Marco Island Marriott Beach Resort in Florida where he designed four new restaurant concepts, including the first new restaurant at the resort in 20 years. He has also served as Executive Chef at the Atlanta Marriott Marquis, Evergreen Conference Resort, Château Élan Winery and Resort, all located in Georgia, and the Marriott Grand Hotel in Alabama. In addition to helming the kitchen at 5 Fifty 5, Chef Quitney oversees all food and beverage operations at the New Orleans Marriott, including the hotel’s private events and banquets, in-room dining, the concierge lounge and the chic lobby lounge, 55 Fahrenheit.

VIP Package

2010-01-01T11:37:00.000-08:00

In addition to all the amazing food and entertainment of the event, A VIP ticket will gain you access to the VIP Lounge.

The VIP lounge will feature a High-End Champagne Bar, visits from the Celebrity Chefs and VIP hor d'oeuvres from Chefs Mike Fennelly of Mike's East West and Gason Nelson, personal chef to Saints running back Reggie Bush.

Click Here to Buy Your VIP Ticket!

VIP Menu

Chef Mike Fennelly

Seared Gulf Puppy Drum with Thai Papaya Salad, garnished with Peanuts,

Mint and Ponzu Mayo

Chef Gason Nelson

Crab and Avocado Bruschetta topped with Caviar

Chef Mike Fennelly

Mike Fennelly first gained national attention for his cooking skills in the 1980s, when he was executive chef at Santacafé in Santa Fe, N.M. In 1989 he left New Mexico for New Orleans to join businesswoman Vicky Bayley in developing Mike’s on the Avenue.

  During Fennelly’s tenure at Mike’s on the Avenue the restaurant garnered a “superior” rating of five beans from The Times-Picayune, a New Orleans daily, and Food & Wine magazine named him to its annual list of America’s Top Ten Young Chefs.

  By the time Mike’s on the Avenue closed in 1999, Fennelly had moved to San Francisco, where he headed the kitchen at the restaurant Mecca. In 2002 he relocated to the island of Hawaii and became executive chef at Kaikodo, a top-rated restaurant in Hilo on the island’s eastern coast.

  In late 2009 Fennelly and Bayley agreed to resume their partnership to create Mike’s East-West in the same location where Mike’s on the Avenue had operated.

  Much of Fennelly’s very contemporary culinary style is inspired by Asian techniques and ingredients. Typical dishes are his open-faced pork-debris sliders with Okinawa barbecue sauce; shrimp-and-spinach dumpling ; crawfish spring rolls with chile-lime sauce, and sizzling skirt steak with oyster sauce.

  An accomplished artist and designer, Fennelly designed the interiors of Mike’s East-West and Twist, its adjacent bar, as well as the servers’ uniforms. He also created the paintings that hang along the dining-room walls.

Chef Gason Yen Nelson

Chef Gason Yen Nelson won the James Beard scholarship two consecutive years during his time as a culinary student at Delgado Community College. This New Orleans favorite among culinarians got his start in Europe as a U.S. Army cook and has since done everything from cooking in renowned New Orleans restaurants to being a personal chef to world class athletes and entertainers. With over 20 years of culinary experience, Chef Gason has the expertise and creativity to deliver a first class dining experience. His company, Full of Flavor, is one of the culinary scenes most exciting personal/private chef services. Chef Gason is currently writing his first cookbook. He is also the private chef to New Orleans Saints running back Reggie Bush.