In a city known for superb dining and extraordinary cuisine, one man has made his mark and folks have taken notice. Like most good stories, his started long ago. Chef Jeffery Heard passion for food and cooking began at an early age with subtle lessons at the side of his mom Audrey Mae. The seeds were planted then, but his journey to becoming Chef and Owner of Audrey Mae's Catering and Heard Dat Kitchen did not take a direct path.
Jeff worked in the hospitality industry at some of our city finest hotels for over 25 years. It was there that his drive for outstanding customer service was born, and for which he built his business model on. For ten years he worked as the Banquet Manager for Chef John Besh's flagship restaurant, "Restaurant August" ensuring their high profile guest list of celebrities, dignitaries and "corporate giants" dining experience was simply "perfection."
After years of treating family and friends with meals that kept his doorbell ringing, Jeff started Audrey Mae's Catering ten years ago specializing in creole and southern dishes prepared with elegant simplicity through delicate and subtle additions of color, flavor and texture. His Five Course Tastings has garner praised and is highly anticipated by his guests. His list of clients such as Entergy Corp, Port of New Orleans, and Hotel Ponchartrain among others have raved about the food and service. Taking a leap of faith two years ago, Jeff and his family opened Heard Dat Kitchen, a neighborhood restaurant off the beaten path in the CBD but well worth the trip. From iconic dishes that have placed New Orleans on the culinary map to his signature dishes that Gambit Magazine described in their review as "dishes cooked with techniques that enhance flavors" you make one visit to Heard Dat Kitchen and it surely won't be your last.
Audrey Mae's Catering accommodations, amenities and menu options are available for private parties and functions of various sizes at his place or a venue of your choosing or stop by Heard Dat Kitchen for one of our signature dishes for dine in or to "geaux."