Forty under 40 Q&A: Ryan André

PROFESSIONAL ACHIEVEMENTS:

  • 2012 “Chef to watch” by Louisiana Cooking magazine.
  • Named one of top 10 best known chefs by Louisiana Travel.
  • 2017 “Best chef” by 225 magazine while serving as executive chef at City Pork Brasserie and Bar.
  • Trained under James Beard-awarded chef Tony McPhail of Commanders Palace.

COMMUNITY:

Volunteers his time and cooking talent for a host of nonprofit events and organizations in the Baton Rouge area, including United Way, Woman’s Hospital and Fête Rouge.

WHAT’S THE NEXT BIG PERSONAL OR CAREER CHALLENGE YOU PLAN TO TAKE ON?

“Doing pop-up dinners is my personal challenge. At the moment I am not at liberty to say what my next career challenge will be, but hang on.”

Best Chef - 225 Magazine

Ryan André, City Pork (18.6%)
City Pork Deli and Charcuterie’s reign—being voted as 225’s Best BBQ for the past three years—might have had something to do with its corporate chef, Ryan André. A product of the Louisiana Culinary Institute, André perfected his craft at New Orleans institution Commander’s Palace and Baton Rouge’s Le Creole before landing his current role. André spends his days planning City Pork’s unpredictable menu, which blends traditional Cajun cuisine with international influences. chefryanandré.com

Runners up
(14.6%) John Folse, White Oak Plantation
(12.2%) Peter Sclafani, Ruffino’s Italian Restaurant
(11.4%) Jay Ducote, Gov’t Taco
(9.8%) Don Bergeron, Bergeron’s City Market

Chef Ryan Andre Redefining what Baton Rouge will try

Some board a plane, others take the train, but Chef Ryan Andre travels the world via whisk and Wi-Fi. The Gonzales native credits the power of online media, from Instagram and Facebook to YouTube and Netflix, for both global recipe inspiration and quick feedback from the Baton Rouge hungry as he masterminds new dishes and shares with his social network.

Now corporate chef of City Pork Hospitality (encompassing City Pork Charcuterie & Deli and the City Pork Brasserie & Bar; a third concept, City Pork Kitchen & Pie, announced its closing in mid-August 2017), Andre helms two restaurants proudly particular to the capital city, and not its more food-forward regional neighbors. Each menu update at the popular Brasserie, the more innovative of the two City Porks, is an indication of what interests the chef and what the majority of Baton Rouge is willing to see on their plates now, from Wild Boar Flautas to Char-Siu Pork and Chimichurri Wagyu Flank; the mantle is one Andre is happy to wear. We spoke recently about his deferred career as a plant operator, the Asian inspiration on the Brasserie menu, and challenging local palates. Find excerpts below.

Top 10 Best Known Chefs of Louisiana

Top 10 Best Known Chefs of Louisiana

Great meals and Louisiana go together like gumbo and rice—you can’t think of one without the other. And behind every Louisiana dish is a chef who ensures that diners are getting an experience they won’t find anywhere else on Earth. Here are some of the culinary geniuses who are making sure Louisiana maintains its reputation as a food lover’s dream destination. - See more at: http://www.louisianatravel.com/articles/top-10-best-chefs-louisiana?utm_medium=social&utm_source=twitter&utm_campaign=culinary&utm_term=Chefs&utm_content=promo+tweet#sthash.JD6rQMg0.dpuf