Graduating from the Culinary Institute of America with a fellowship in seafood/fish, Chef Sue came to New Orleans Yankee transplant. (She hails from Pennsylvania and New York.) Like so many talents before and after her, she started in the Commander’s Palace kitchen before moving to Gautreau’s in 2004. An advocate for Modern American cuisine, Chef Sue made certain Gautreau’s cooking respected the classic French-inspired and New Orleans flavors when she took over as executive chef in 2005.
The awards came quickly. In 2008, Food & Wine magazine named her a “Best New Chef” and she was a James Beard Award finalist for “Rising Star Chef” in 2009, 2010, 2011 and 2012. Zemanick was also on Bravo’s “Top Chef Masters” in 2011and ran the much-missed Ivy, an Uptown restaurant that closed in 2015.
Chef Sue left Gautreau's in 2016, and opened her own restaurant in 2019, Zasu. The new bistro is inspired by Sue's Slovak heritage and features a mic of local and non-native ingredients in light dishes. It sits in a cottage in the Mid City neighborhood.
Chef Sue is known for running her kitchens with tact and professionalism. She’s quick to give credit where it's due. Zemanick, her restaurant and her cooking are indeed class acts.