New Orleans - Culinary Concierge

Top Toques
New Orleans
a gallery of chef’s profiles
and their signature dishes
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| CULINARY CONCIERGE | NEW ORLEANS
featured
chef profile
Chef Gus Martin
Muriel’s Jackson Square - French Quarter
Born and raised in New Orleans, Gus Martin spent his childhood watching his mother and grandmother cook authentic Creole and Cajun food
in their home kitchens, which instilled in him a passion for local food.
He began his culinary career at the young age of 14 in the kitchen of
Commander’s Palace under the watchful eye of Chef Paul Prudhomme.
After high school Gus completed six years of service in the United
States Army, and then came home to return to his first love of cooking.
At Mr. B’s Bistro, Gus quickly moved up the ranks to Sous Chef before
moving to Commander’s Palace to serve as Executive Sous Chef under
the late Chef Jamie Shannon. With new leaderships skills in hand Gus
was promoted to Chef de Cuisine at Palace Café, and then named
Executive Chef. Gus also held Executive Chef positions at Dickie
Brennan’s Steakhouse and Ralph Brennan’s Ralph’s on the Park
before taking the helm at Muriel’s Jackson Square where he creates
nationally recognized contemporary Creole cuisine in New Orleans.
Signature Dish:
Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana
Crabmeat Relish, laced with a lemon-butter sauce
CULINARY CONCIERGE | SUMMER 2010 |
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