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Posted on 5/16/14 at 8:19 am to Motorboat
quote:
A homegrown Louisiana chef with more than 17 years of culinary management experience, Deano gives 18 STEAK diners the quality Southern flavor and service we all know and love. On any given night, you’ll find this Chalmette native caught up chatting about his grandma’s fried chicken, his house made Worcestershire sauce, and his signature pickled Louisiana shrimp. Deano worked at Besh Restaurant Group for seven years, serving as Sous Chef at Luke San Antonio, Besh Steakhouse New Orleans and La Provence, where he learned to appreciate the farm to table movement. While at Besh Restaurant Group, Deano was contracted to provide facilities and approximately 1,800 meals daily to St. Bernard Parish Sheriff’s Department personnel and other first responders following Hurricane Katrina. Deano also managed a culinary team of nearly 20 employees at Big Sky Steakhouse at Coushatta Casino Resort, where he was responsible for all daily operational aspects including menu creation. Deano regularly demos at the Red Stick Farmers Market, local nonprofit events, and local universities, proving that the best food comes with a story.
Like I said, you never know. You're only as good as the products, equipment, ownership allows you to be sometimes.
Posted on 5/16/14 at 11:52 am to Wasp
quote:
Hightower bought out the "chef" that was doing the meat for city pork. Hightower also owns frankies and leroys. It has been said that frankies quality has gone down hill since originally opening and that they serve sysco products. City Pork, reportedly has gone down in quality since the "chef" owner left. Allegations have arisen that they use sysco products now instead of doing everything in house.
Story I got from the "chef" was that Hightower bought out Trey, who sold his stake behind everybodys back.
The "chef" didn't like what Hightower wanted to do, so he left. He was going to focus more on his meat packing plants or something.
Used to see them smoking everyday while at Georges. Haven't seen or smelled any smoke in months.
I don't know how much they actually do prepare now, but it's nowhere near what they used to do when the "chef" was there.
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