NEW ORLEANS — The Maison Dupuy Hotel, 1001 Toulouse St., has hired Jason Schwartz as executive chef.
“We are excited to have Jason at the helm of our culinary team,” said Steve Ferran, Maison Dupuy’s managing director. “He’s incredibly passionate, talented and creative — all the landmarks of a great chef — not to mention his rather impressive résumé.”
Schwartz, a native of south Florida, is a graduate of The Florida Culinary Institute and previously worked at The Sailfish Club of Palm Beach, Fla.; The Sunday House in Delray Beach, Fla.; 55 Carmine in New York City; Oceana in New York City; The Four Seasons Hotel in Houston; The Jupiter Beach Resort and Spa in Palm Beach, Fla.; and at the New Orleans Marriott.
“Of all the cities I have traveled, New Orleans is the most unique; people so passionate about their food, their culture and especially about their football team,” Schwartz said. “I love being here and I am so fortunate to have the opportunity to be a part of this resilient and ever-growing city and culture.”
Galatoire’s BR goes ‘green’
To celebrate the annual St. Patrick’s Day parade Saturday, Galatoire’s Bistro in Baton Rouge will be serving lunch items at 10 a.m. on the restaurant’s patio and offering take-out orders during the parade.
Its bar also will serve signature cocktails, brandy milk punch, beer and bloody marys beginning at 8 a.m. The dining room will open for dinner at 5:30 p.m.
The restaurant is at the end of the parade route at 3535 Perkins Road. For more information, call (225) 753-4864 or go to http://www.galatoiresbistro.com
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