A Welcome Treat

Exclusively for our King & Queen and Grand Marshal sponsors. New Orleans is the proud home to some of the nation’s top restaurants. These great chefs will present their delicious local cuisine, joined by our Krewe members Kosta Browne and Bonny Doon, as well as selections from our beverage sponsor Republic National Distributing Company.

The Foundry

333 St. Joseph St., New Orleans, LA 70130
Many thanks to our new Sponsor Reception location sponsor, The Foundry, and its owners Chef Horst and Karen Pfeifer.
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Republic National Distributing Company

Thanks to our beverage sponsor Republic National Distributing Company, who will feature wines and fine liqueurs.
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John Besh

Acclaimed chef John Besh grew up hunting and fishing in Southern Louisiana, learning at an early age the essentials of Louisiana’s rich culinary traditions. His talent and drive have earned Besh critical kudos from the outset of his career. He has three New Orleans restaurants, Restaurant August, Besh Steak and Luke, as well as recently acquiring the charming and rustic La Provence in Lacome, Louisiana from his late mentor, legendary Chef Chris Kerageorgiou.In 1999, Food & Wine named him one of the “Top 10 Best New Chefs in America.” The 2007 Zagat Guide rated his Restaurant August #1 in New Orleans for both Food and Service.
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Joel Dondis

Joel Dondis attended the CIA in New York, and upon graduation he traveled to Europe to expand his knowledge of the culinary arts and impeccable service. Today, Joel Catering is widely regarded to be an industry leader as the largest off-premise catering and event planning company in New Orleans. As the Louisiana Restaurant Association’s 2006 Restaurateur of the Year, Joel has three unique dining establishments: the French-influenced La Petite Grocery, the dessert boutique Sucré, and the casual fresh seafood restaurant Grand Isle. More on Tariq Hanna and Joel Dondis »

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Tariq Hanna

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. Tariq gained experience at his family-operated pastry shop and catering company and then as the pastry chef at MotorCity Casino. Here, he participated in several Food Network competitions, including the National Bread and Pastry Championship, Chocolate Fantasy Competition, and Gingerbread Mansions Competition. He now works in New Orleans as the Executive Chef & Co-owner at Sucré, a pastry experience unlike any the city has ever seen. More on Tariq Hanna and Joel Dondis »

Donald Link

Developing his culinary style in both Louisiana and San Francisco restaurants, Donald Link also studied at the California Culinary Academy. He pursued his externship at Susan Spicer’s Bayona in New Orleans and continued on to become sous chef there. In 2000, he opened Herbsaint with tireless energy for sourcing and producing ingredients. His Cochon opened in 2006, keeping true to an authentic Cajun and Southern cuisine, as this restaurant is a lifelong dream for Link who grew up in Louisiana’s Cajun Country beside his grandparents. In 2007 James Beard Foundation named Link Best Chef: South.
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Tory McPhail

Tory McPhail was born in Ferndale, Washington, where his family’s raspberry farms are located on the edge of the Canadian border. His family ate fresh foods from their farm or nearby sources. After culinary school near home, he came to New Orleans to explore its rich culinary heritage. After working at Commander’s Palace in all stations in the kitchen, he furthered his experience at top-rated restaurants in different parts of the world. In 2002, McPhail took the helm of the Commander’s Palace kitchen as executive chef. To maximize his culinary enlightenment, McPhail buries himself in antique cookbooks and constantly experiments with new technology and techniques.More on Tory McPhail»

Darin Nesbit

A formally trained chef with years of experience in New Orleans’ best restaurants, Chef Darin Nesbit is executive chef at Dickie Brennan’s Bourbon House and Palace Café. His most meaningful accomplishment, however, is likely his mentoring skills which attract serious culinary students from around the world. 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. More on Darin Nesbit»

Paul Prudhomme

Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight. As the youngest of 13 children, Chef Paul was always adventurous. He learned to love, appreciate and blend the flavors of his younger years with those of many other cultures. His renowned K-Paul’s Louisiana Kitchen opened its doors in New Orleans in 1979. As a result of endless requests for his seasoning secrets, in 1983 Prudhomme created his own line of all natural herbs and spices, Chef Paul Prudhomme’s Magic Seasoning Blends®. He has been honored with many accolades and has written nine cookbooks. More on Paul Prudhomme»

Susan Spicer

Susan Spicer began her classical French training in New Orleans in 1979 and she developed her passion for fresh ingredients in many kitchens, receiving local and national praise for her spectrum of flavors. Prior to opening the acclaimed Bayona in the French Quarter, she opened Bistro at Maison de Ville and Herbsaint in New Orleans. She has won James Beard Award for Best Chef, Southeast Region, and Bayona has earned a host of distinctions throughout the years. Spicer shares her knowledge and enthusiasm for local food in her recent cookbook Crescent City Cooking and at many television and charity appearances. Chef Susan has generously participated in Canrivale du Vin since it made its New Orleans debut in 2006, and the Emeril Lagasse Foundation is continually grateful for her generosity.
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