Executive Chef

Beginning as a weekend dishwasher at 15 years old, Chef Dean’s career in the hospitality business has lasted more than 38 years.

Chef Dean’s experience is impressive, working for Emeril LaGasse at Commander’s Palace and then for Wolfgang Puck at Spago’s. After that, Dean became the owner of the well regarded Abita Springs Café in Abita Springs, LA.

“Being a New Orleans native, my influences are varied but my definite favorite is Creole,” says Chef Dean. “The A La Carte staff has been known to eat my White Chocolate Bread Pudding for lunch.”

With a very diverse background in many different cuisines, Dean’s creative range spans continents, “I enjoy creating a special menu for each one of our clients.”

Chef Dean’s decades of experience also mean he can handle anything that’s thrown his way, whether it’s a party of two guests or two thousand. “To me that’s just a number, our focus on quality remains the same.”