Alphabetical Listings ~ 22 ~
Alex Patout - New Iberia - After moving to New Orleans, he became enamored with the Creole cooking legacy that ruled the city for centuries. "Both Cajun and Creole cooking incorporate a lot of slow-cooked 'pot' food."
Adolfo Garcia - New Orleans - I am a New Orleanian with Latin American roots. I view RioMar, La Boca, a Mano and Gusto as essentially New Orleans restaurants. We prefer local ingredients. With us, you can sense the generous hospitable spirit which uniquely characterizes our home.
Andrea Apuzzo - Metairie - 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.
Ben Hammond - New Orleans - Ben joined Cochon in 200. Ben was promoted to Sous-Chef in in 2007 and took on the Chef de Cuisine position he’s holding today in 2010.
Don Bergeron - Baton Rouge - Chef Don Bergeron Enterprises has become one of Baton Rouge's premier, full-service, gourmet caterers, as well as a worldwide ambassador for Louisiana cooking. Chef Bergeron's South Louisiana culinary roots combined with his international experience is a gift he presents to his customers through every beautifully planned meal or event.
Donald Link - New Orleans - 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.
Duke LoCicero - New Orleans - By combining fresh ingredients with American, French, Italian, Creole styles, and other international flavors, all of which contributed to the success of the Summit. Chef Duke creates "New World Italian Cuisine" which he presents in a unique artistic style.
Emeril Lagasse - New Orleans - The world of culinary professionals, critics, gourmets and foodies applauded enthusiastically for one of New Orleans' brightest star chefs. Read reviews, etc.
Frank Brigtsen - New Orleans - Frank Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing Creole/Acadian cooking. Frank utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of Louisiana cuisine.
Frank Davis - New Orleans - our own beloved "Strictly N'Awlins Kitchen" in now on line for us all to enjoy. You can get his cook books, fishing lines and much, much more.
John Besh - New Orleans - John Besh's family of restaurants reflects his many culinary interests and fascinations – and his dedication to promoting the foodways of southern Louisiana. James Beard award-winning August highlights the finest of dining with the flair of local ingredients. Besh Steak is John's playful spin on a traditional American steakhouse. La Provence is a return to John's personal history with a new landmark: a farm that produces both livestock and produce for the restaurants. Lüke is an homage to the old brasseries of French and German origin that once reigned in New Orleans. American Sector, in The National World War II Museum, salutes the Greatest Generation with updated dishes from its golden age. Domenica celebrates the influence of Italian immigrants in New Orleans, serving authentic cuisine from the Italian countryside. They all bear the unique John Besh signature.
John Folse - Donaldsonville - get info on his restaurant in Donaldsonville, his catering service in Baton Rouge, his on line store with a full selection of specialty items fresh or frozen from Louisiana. You can also find info on his PBS "A Taste of Louisiana". \
John Harris - New Orleans - In December of 2000, John fell in love with the intimate space at 3637 Magazine Street that would become his own distinctive offering Lilette. After being open for only a few months, Lilette garnered four beans from the Times-Picayune food critic Brett Anderson. In September 2001, John was named "Chef of the Year" by New Orleans Magazine and has also received mentions in Southern Living and Bon Appetit.
Justin Wilson - Sit back and enjoy spending some time with our own Cajun cook and humorist. You can stop by his on-line store and pick up a few of his books or catch one of his receipes.
Lazone Randolph - New Orleans - Now that Chef Lazone has taken over the to reigns of Brennan’s kitchen he says he feels a special sense of pride in his position.
Paul Prudhomme - New Orleans - Learn the secrets of this New Orleans Chef's Magic Seasonings. Come browse his recipes and shop his newest catalog. An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient.
Scott Boswell - New Orleans - He serves polished European fare with Asian accents and bold Creole flavors.
Stephen Stryjewski - New Orleans - During the next four years he established a great working relationship with Herbsaint's owner and chef, Donald Link. Together they conceived Cochon, a Cajun style southern restaurant in New Orleans' Warehouse District that features regional cuisine, local ingredients and homemade products in a small plate format.
Sue Zemanick - New Orleans - Chef Sue Zemanick works her magic at Gautreau's of New Orleans. Her dishes are often described as Modern American; A mix of French & American with the occasional dash of New Orleans flavors.
Susan Spicer - New Orleans - Flavors of the world with a New Orleans accent. A Chef Susan Spicer restaurant located in New Orleans Lakeview a comfortable, neighborhood place with friendly, professional service, a variety of great food and unique but moderately priced wines, beers and spirits.
Tom Fitzmorris - New Orleans - New Orleans Local food critic, Tom Fitzmorris is the publisher of The New Orleans Menu. In addition to his writing, Tom is the host of a daily radio talk show devoted exclusively to food and drink.
Tony Chachere - New Orleans - an "Ole Master" of Cajun cooking. His superb cooking ability, excellent sportsmanship and colorful life have made him a legend in the Gulf South. His peers honored him in 1995 as the first inductee into Louisiana's Chef Hall of Fame.