Alphabetical Listings ~ 28 ~
Chef 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."
Chef 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.
Chef Anne Kearney - New Orleans - Chef Anne creates her great eats at Rue Dumaine Restaurant located in New Orleans. You can subscribe to her menues for updates.
Chef 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.
Chef 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.
Chef 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.
Chef 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.
Chef 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.
Chef 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.
Chef 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. LŁke 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.
Chef 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". \
Chef 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.
Chef Juan Carlos Gonzalez - New Orleans - After more than a decade of culinary experience with the Commander’s Palace Family of Restaurants, Gonzalez returned to New Orleans in 2012 as the executive chef for SoBou, the newest addition to the expanding restaurant group. His menu reflects his upbringing and culinary training, combined with the flair of New Orleans street food and Louisiana’s freshest ingredients.
Chef Justin Devillier - New Orleans - In 2007 Devillier was promoted to Executive Chef, and in 2010 he and his wife Mia bought La Petite Grocery. Here, he puts his creative spin on traditional New Orleans cuisine with dishes like Turtle Bolognese and Blue Crab Beignets.
Chef 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.
Chef 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.
Chef Leah Chase - New Orleans - Known as the “Queen of Creole Cuisine,” Leah Chase has fed Quincy Jones, Jesse Jackson, Duke Ellington, Thurgood Marshall, James Baldwin, Ray Charles, Presidents George W. Bush and Barack Obama and countless others as Executive Chef of Dooky Chase’s Restaurant — one of the best-known and most culturally significant restaurants in New Orleans. Leah Chase has more recently served as the inspiration for Princess Tiana in Disney's Princess and the Frog.
Chef Michael Regua - New Orleans - Chef Michael Regua has been with the historic Antoine’s Restaurant for over 30 years. Under Executive Chef Michael Regua, Antoine’s has received a number of awards, including the Lafcadio Hearn Award, presented through the Chef John Flose Culinary Institute Hall of Honor.
Chef 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.
Chef Ryan Prewitt - New Orleans - Chef Ryan works his magic at Peche Seafood Grill in New Orleans. Ryan received the James Beard Foundation Award for Best Chef: South in May 2014, the same year PÍche earned the James Beard Award for Best New Restaurant.
Chef Scott Boswell - New Orleans - He serves polished European fare with Asian accents and bold Creole flavors.
Chef 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.
Chef 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.
Chef 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.
Chef Tommy DiGiovanni - New Orleans - Chef Tommy DiGiovanni is executive chef at Arnaud's Restaurant. Tommy’s mentoring and leadership skills are evidenced in the success of his many apprentices who are now flourishing in their own right. Tommy continues to deliver Arnaud’s classic dishes. His innovative contributions are destined to become Creole classics.
Chef 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.
Chef Tory McPhail - New Orleans - Chef Tory McPhail works his magic at Commander's Palace.
Food Critic 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.