Philip Cenac

Sous Chef

As the product of a Creole Italian family, Philip started rendering fats and stirring thick, tomato gravies on an upside-down five gallon bucket at a young age. He grew up in a family that taught him the value of agriculture and the wonderful bounties Louisiana has to offer. After graduating he moved to New Orleans to expand his culinary knowledge, and found a new sense of community in his work being surrounded by so many talented and devoted peers.