Chuck Subra
 Member since: December 12, 2008
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 Executive Chef & Proprietor
Chuck Subra, Jr.
Executive Chef Chuck Subra Jr., is a native Louisianan infusing New Orleans cuisine with global influence. His flawless execution of creative Cajun cuisine makes his restaurant, La Cote Brasserie, an exciting New Orleans dining experience.
Most recently, Chuck has been an advocate in rebuilding New Orleans’ restaurant community after Hurricane Katrina. Not only was he displaced from his restaurant, his family was displaced from their home not once - but twice - after the ensuing Hurricane Rita. Independent of adversity, Chef Subra kept working in another kitchen until La Cote was ready to re-open, and has been vocal in ensuring food suppliers in the area are incorporated in recovery efforts.
Chef Subra’s passion is pairing the abundant seafood available in Louisiana and the Gulf of Mexico with local as well as international flavors. Signature dishes range from the Gulf Coast to the coast of Asia, including Glazed Salmon with Tabasco® & Steen®’s cane syrup over roasted mirliton with Louisiana shrimp nage, and a whole fish preparation with glass noodle and nuoc mam.
Set in a unique New Orleans space, his restaurant design is inspiring, located in a historic 1910 warehouse in the New Orleans warehouse district, often referred to as the “SoHo of the South.” The space also houses the Arthur Roger Gallery Project. This mix of eclectic Cajun-inspired dishes and design make for a trend setting New Orlean’s dining experience.
Chef Subra obtained his Diploma in Culinary Arts in New Orleans, and further developed his skills at some of the City’s finest restaurants including Versailles and the esteemed Windsor Court Grill. However, it was his training under Master French Chef Renee Bajeux at René Bistrot that led him to La Cote Brasserie.
Learning Bajeux’s “cooking of the earth” philosophy - using food from the regions of which they originate – Chef Subra was able to realize his own style. Having grown up working in the sugar cane field outside the city limits, he is a devotee of incorporating local ingredients and techniques in his cooking.
Continuing to rebuild and preserve New Orleans’ cultural and culinary presence, Chef Subra resides in New Orleans with his wife Leslie.
Chef Chuck Subra/ La Cote Brasserie Accolades
· Guest Chef at Google NYC Headquarter- April 2008
· James Beard Host Guest Chef Dinner April 2008
· 2007 World Championship Gumbo Cook-off Finalist- New Iberia, Louisiana.
· 2007 New Orleans Food and Wine Experience Panelist- “What’s HOT Now in New Orleans”.
· “Best Sunday Brunch” by Tom Fitzmorris, FoodFest. New Orleans most leading food authority, www.foodfest.com
· Epicurious.com’s “Top 5 Hot Spots in New Orleans”.
· Times Picayune “Top Dining Guide” by Brett Anderson.
· Best Lunch 2007, 2006
· “one of the City’s best seafood restaurants” 2005, 2004
· Tales of the Cocktail- Host of Spirited Dinners- 2008, 2007, 2006, 2005 www.talesofthecocktail.com
· Guest Chef of New Orleans Children’s Hospital “Sugar Plum Ball” March 2008
· Conde Nast Guest Chef, Chef Subra chosen to showcase his New Orleans’ cuisine for over 1200 journalists and employees of the world’s most popular magazines, February 2007 and May 2006.
· Sweet Arts Ball in NYC, fundraiser for The Contemporary Arts Center in New Orleans, Chosen as one of as one of 5 guest chef participants to cook for over 500 people raising over $100K for gulf coast artists and rebuilding the Contemporary Art Center. www.sweetart.org February 2006 and March 2007.
· 2008, 2007, 2006 South Beach Food and Wine Festival, chosen as the only New Orleans guest chef participant for grand tastings to over 20K attendees in Miami, Florida. www.sobewineandfoodfest.com
· WDSU TV (local NBC affiliate) Guest Chef Cooking Segment with Louisiana seafood.
· Louisiana Cookin’ “2005 Chefs to Watch.”
· James Beard Dinner in New York City “New Orleans’ Chefs to Watch” dinner. www.jamesbeard.org July, 2006.
· The Yale Club, New York City. Invited as Guest Chef to host Mardi Gras dinner for alumni members of this prestigious Ivy League Club. www.yaleclubnyc.org February 2006.
· Patron Host Chef for the McGehee School fundraiser, March 2008
· Louisiana’s Human Rights Campaign Gala Fundraiser, New Orleans. Guest chef, May 2006.
· White Linen Night, annual participant in Arts district fundraiser New Orleans, August, 2008, 2007, 2006, 2005, 2004.
· Southern Foodways Alliance- Guest Chef Demonstration for “Field Trip” New Orleans, July 2005.
· ACE Award, National Award of Culinary Excellence to Chef Subra by Marriott Corporation 2005.
· Junior League New Orleans “Legends & Lagniappe” Gala Guest Chef raising over $90K benefiting inner city education, February, 2005.
· “New Chefs for New Orleans” Tourism Rebirth fundraiser in NYC, Chosen as one of 4 New Orleans Chefs participants www.newchefs4neworleans.org October, 2005.
· 2004 Jamie Shannon Award- New Orleans tradition, given for the best-in-show Gumbo competition.
MEDIA CONTACT: Katie Callahan, Venue PR, 917.379.5422, katie@venuepr.com
700 Tchoupitoulas Street New Orleans, Louisiana 70130
504.613.2350 www.lacotebrasserie.com |
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| Email: clint.subra@marriott.com |
| Website: www.lacotebrasserie.com |
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Education
Associates , Delgado Community College
New Orleans
Culinary Arts
1992-1995 |
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