Honorary Culinary Chair
Chef Nathan Richard
Chef Nathan Richard is originally from Thibodaux, Louisiana. As a child he helped his grandfather raise livestock and vegetables while also learning how to cook authentic Cajun cuisine from his father.
Chef Richard began working at Commander’s Palace under Chef Tory McPhail, where he served as a pastry chef, sous chef and in-house butcher for five years. Next, he moved to Europe to study different butchers in France and Italy. Upon returning stateside Chef Richard settled in Charleston, SC, where he worked with Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk. He returned to New Orleans to hone his sausage-making and charcuterie skills at Cochon, under the guidance of Donald Link, then Restaurant R’evolution with John Folse and Rick Tramanto. His first Executive Chef position was at the bustling Kingfish, where he worked for three years before accepting the Executive Chef position at Cavan in Spring of 2017. He currently works for ‘Down the Bayou’ (DTB) as an Executive Chef and he wants to bring a modern Cajun gusto to his menus there.
In June 2019, Chef Richard won the title “King of Louisiana Seafood” in an annual statewide chef cook-off. He also won the title “King of American Seafood” after competing against chefs from around the country at the ‘Great American Seafood Cook-off’ in New Orleans. Chef Nathan draws upon all of these vast experiences to create dishes that are reflective of his life and travels. His dishes are based upon the freshest local ingredients and believes that food should be hearty, nostalgic and exciting.