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Born in New Orleans, Executive Chef Aaron Burgau has worked for some of the city's most honored chefs, beginning with James Beard Best Chef Award Winner Susan Spicer at her French Quarter restaurant Bayona. After time spent exploring the great restaurants of Europe, Burgau returned to New Orleans hungry for more hands-on experience. Under the tutelage of Gerard Maras at Gerard's Downtown, Burgau, now a Sous Chef, developed a healthy appreciation for fresh, local ingredients.
Born February 21, 1959 in San Juan, Texas, Adam Gonzales moved to Austin, TX before turning two years of age. He, his three brothers and two sisters all grew up in the South Austin community of Manchaca (Menchaca originally). Adam has traveled all over the world, but his heart and his home are in Austin TX! Adam gained a passion for food and cooking at a very young age by spending time in the kitchen with his mother Emcie. He was active in her tamale business and went on to become a self taught chef and "foodie." He has traveled extensively through North, Central and South America, along with many destinations in the Caribbean, in pursuit of a trophy fish on his fly rod. In his other travels to France and Italy, Adam spent every moment in seeking out some of the finest food and wine in the world. He relishes the chance to experience the flavor and tradition of local dishes wherever he visits. 
Executive Chef Agnes Bellet, arrived in New Orleans 18 years ago bringing with her the finest in traditional French cuisine from her native France. Agnes' interest in cooking began in early childhood. She followed her natural talent and entered a professional cooking school at the tender age of 16 in French cuisine.
First-class Northern Italian cooking was an almost unknown commodity in the South until Chef Andrea Apuzzo came on the scene. First in Atlanta and then in his adopted home New Orleans, he set new standards of authenticity and taste. Chef and owner, Andrea Apuzzo, began his career in his grandmother's kitchen in Capri, Italy. From there, he grew into one of the premiere chefs of Lousiana.
Born into a large Lafayette, LA family, Chef Ben Thibodeaux grew up hunting, fishing, and cooking traditional South Louisiana food. Many of his weekends were spent in the Atchafalaya Basin hunting deer, turkeys, and rabbits and fishing for bass, sac au lait and catfish. Food was more than sustenance, it was a tradition. Dinner was a family ritual, where the food was homemade and everyone took the time to sit down and dine together. Crawfish boils and fish fries were common meals for Chef Ben, as well as boudin balls and cracklins.
Chef Blaise, like the produce and groceries he chooses, is of good southern Louisiana stock. He is a graduate of the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. At Nicholls, Chef Blaise had the pleasure of studying under John Folse, who literally wrote the book on Cajun and Creole cuisine. He holds a B.S. in Culinary Arts, with an emphasis in Cajun, Creole and Latin cuisines. He is also Serve Safe certified and fluent in Spanish. In 2005, he traveled to Jaco Beach, Costa Rica, where he worked under Matthew Michoud (formerly of Wolfgang Puck's Spago) at Eclipse Restaurant in the Doce Lunas Resort. Following Hurricane Katrina, Chef Blaise responded by spending two months cooking for over 1,500 hungry tree-cutters and electrical linemen through Heads and Tails Catering. 
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.
New Orleans native Chad Penedo became Executive Chef at The Court of Two Sisters in 2007 after working in the kitchens of Ye Olde College Inn, Nautical and Rock N Bowl. A graduate in Culinary Arts from Delgado Community College in New Orleans, Chef Chad is excited to be a part of a historic French Quarter restaurant. He enjoys sharing the restaurant's traditional and original Creole dishes with locals and visitors from around the world. The Court of Two Sisters serves a daily Jazz Brunch and an a la carte dinner nightly. Dinner specials are also created by Chef Chad. 
Chip Flanagan is the Executive Chef at Ralph’s on the Park, and is a passionate advocate for quality over quantity when it comes to his food. Studying Fine Arts at New York University gave Chef Chip an artists’ perspective on composing culinary masterpieces, and his drive for fresh and organic food sends him on several journeys a week to the local farmer’s market to find the best ingredients for his restaurant. He is locally trained, both at Delgado’s Culinary Arts program and in the kitchens of New Orleans. In addition to his hometown training, he has traveled the world, cooking in Brazil, France and St. Croix. His global perspective has inspired him to be inventive and creative, and he has brought that philosophy to the kitchen at Ralph’s on the Park since taking the reigns as Executive Chef. 
Chef Chris Montero was born and raised in New Orleans and quickly found a passion for Creole cooking under the influence of his grandmother. His culinary career began at the five-star Louis XVI restaurant in the French Quarter, studying under Daniel Bonnot and deepening his knowledge of European-style and French cuisine. Chef Chris also worked with renowned chefs Susan Spicer and Warren LeRuth before joining the team at BACCO in 1999. Page 1 of 6
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