RAIN OR SHINE!



LOCATION:

Woldenberg Park
1 Canal Street
New Orleans, LA 70130

FESTIVAL DATES:

October 27-29, 2017



 
Chef Brendan Cahill
 

Executive Chef at Bar Frances in New Orleans, Brendan Cahill has twelve years of restaurant experience and an extensive background in French and Italian cuisine.
 
Upon graduating with a fine arts degree from the State University of New York, Cahill knew he had a passion for cooking and traveled to southern Italy where he learned to appreciate the value of fresh ingredients and local produce as he prepared classic Italian dishes at Tre Gufi, a bustling restaurant in the heart of Pisciotta. He returned to Manhattan and became the garde manger of La Bottega, a stylish trattoria in the Maritime Hotel. Responsible for dessert and cold appetizers, Cahill prepared food for up to 800 diners a night and became accustomed to the fundamentals of station set-up and the importance of maintaining high standards.
 
After stints at some of the hottest restaurants in New York, including Ono and Brooklyn’s Michelin Bib-Gourmand restaurant Char No. 4, Cahill moved to Paris to accept a position as executive chef of Poulette. A new restaurant concept, Cahill laid the groundwork by organizing the kitchen, sourcing the best vendors, and developing seasonal menus to create a unique style of bistro cuisine that pushed the boundaries of traditional restaurant fare.
 
It was during his tenure at Poulette, that the young toque discovered what would soon become his cooking philosophy. “Working in Paris changed my cooking style drastically,” says Cahill. “I learned very quickly that the ingredients are what count most, not all the fancy technique. And I’d see chefs like Alain Passard go to a local market, pick out the freshest vegetables and turn them into magnificent creations. Vegetables were in the forefront of the plate, not a side dish. Simplicity and freshness are now the tenets of my cooking philosophy.”
 
Now at Bar Frances, Cahill brings his passion and culinary philosophy to New Orleans, creating a variety of dishes that are both visually stunning and palate pleasing.