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NEW ORLEANS (March 7, 2017) - LeBlanc + Smith announced today that chef Nathan Richard will take over as executive chef at Cavan. Most recently, Richard was the executive chef at Kingfish in the French Quarter, where he earned national attention for his unique approach to traditional Cajun flavors. Richard will take over for chef Ben Thibodeaux, who is stepping away from the culinary scene for other career opportunities and to spend more time with his family.
"I am really fired up to work with Nathan at Cavan. Not only are we friends, we grew up 10 miles from one another in Houma and Thibodeaux, so we have very similar approaches to food and hospitality," explains Robert LeBlanc, owner of LeBlanc+Smith. "I cannot wait to see where his vision takes Cavan's culinary program."
"Robert and I share a common history and approach to Louisiana culinary culture and Southern hospitality. I'm excited to put my life and culinary experiences into the dishes at Cavan," says chef Richard. "Guests to Cavan can expect new dishes inspired by the southern U.S., including an elevated charcuterie and whole butchering programs."
Cavan is located at 3607 Magazine Street in New Orleans. For more information and updates, continue to check www.LeBlancandSmith.com and www.cavannola.com
LeBlanc + Smith is a boutique collection of restaurants and bars in New Orleans focused on creating culturally relevant experiences through superlative food and beverage programs, timeless design and a prevailing sense of Southern hospitality. LeBlanc + Smith's current roster includes: Sylvain, a modern Gastropub in the French Quarter; Barrel Proof, a neighborhood whiskey bar in the Lower Garden District; Meauxbar, a neighborhood bistro on the corner of Armstrong Park in the Vieux Carré; and Cavan, an Uptown eatery with a downtown edge focusing on cuisine and cocktails found along the Eastern seaboard and Gulf Coast of the U.S.. For more information, please visit www.LeBlancandSmith.com.