Aaron Burgau

Chefs

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.

When Maras was named Executive Chef at Ralph's on the Park, Burgau followed, working as Maras' Executive Sous Chef at the Brennan family restaurant Burgau left Ralph's on the Park for a stint at the four-bean rated Lillete. Shortly thereafter, Burgau was named Executive Chef at Bank Café. In 2006, while at Bank Café, Burgau was named one of the Top 5 Chefs to Watch by Louisiana Cooking Magazine. When the opportunity to buy family favorite Nardos arose, Burgau and co-owner Leon Touzet lept at the chance. Burgau has created Patois' menu of fresh, contemporary Louisiana cuisine with a French accent.

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