We will continue our yearly Celebrity Chef Dinner series for 2018 – 2019, featuring regional chefs cooking at the Goldring Center for Culinary Medicine on North Broad. Join us for a multi-course meal with wine pairings designed specifically for this special series and cooked by four of the finest and most innovative chefs in New Orleans today.
These dinners directly support the free community cooking/nutrition classes that take place of our center and are tax deductible! Join for select dinners, or purchase season tickets to enjoy them all at a discount. All dinners take place at 6:30 pm on Saturdays at 300 N. Broad Street, New Orleans, LA 70119. (Please note we are in the same building as Whole Foods – simply walk in the main lobby and we are straight ahead). Purchase early, as seats are limited!
November 10th, 2018 at 6:30 PM
Chef Camille Boudreaux of Killer Poboys
New Orleans native chef Cam Boudreaux launched his career in the classic Creole restaurants of the French Quarter, working under and learning from such notable NOLA chefs as Tenney Flynn at GW Fins and Scott Boswell at Stella before attending New England Culinary Institute. He relocated to New York City to broaden his culinary horizons and experience in a diverse array of positions, most notably with Chef Dan Silverman at the Standard Hotel. Chef Cam partnered with Chef April (now his wife) Boudreaux to launch Killer Poboys in the back of the Erin Rose Bar with the mission of creating internationally inspired, chef-crafted, New Orleans-style sandwiches using fresh and delicious local products. Working within the poboy idiom—but eschewing the traditional canon of fried seafood and cold cuts for more creative fillings and garnishes—Killer Poboys has filled a niche in the French Quarter’s casual dining scene. In late 2015 a larger, stand-alone restaurant was added to the family. The restaurants have received significant recognition from national media, including a feature by Mo Rocca for the Today show as well as features in Bon Appétit, Esquire, Playboy, Travel Channel, Food and Wine, Food Network, and The New York Times Magazine.
December 8th, 2018 at 6:30 PM
Chef Michael Wilson of Domenica, Pizza Domenica and Shaya
Michael Wilson is the Executive Chef of BRG Hospitality’s Domenica, PIZZA domenica, and Shaya.
Born and raised in New Orleans, Michael’s experience in the restaurant industry began at age 15, when he started working as a dishwasher and table busser at The Come Back Inn in Metairie. It was there that he discovered his passion for the rush of a busy kitchen – a feeling that would ultimately shape his career path. He attended Montana State University, from which he graduated with honors in 2010 with a degree in Biology. He worked for several years as a field biologist in coastal Oregon after graduation but found himself missing the camaraderie of a professional kitchen and decided to return to the hospitality industry.
In 2012, his culinary journey led him back to his hometown of New Orleans to join the team at Domenica as a line cook. Over the next two years, he worked his way up and was eventually named Executive Chef of Domenica’s casual spin-off located in Uptown New Orleans, PIZZA Domenica, in 2014
He later served as Chef de Cuisine on the opening team at Shaya, a modern Israeli restaurant with local Louisiana influences, which opened in 2015. There, Michael helped the restaurant earn many prestigious awards and recognitions, including the James Beard Foundation Award for Best New Restaurant. In 2016, Mike returned once again to Domenica to lead the kitchen as Executive Chef and was simultaneously promoted to Executive Chef at Shaya the following year. At all three of the restaurants he spearheads, Chef Michael prides himself on leading teams that provide elevated guest experiences through amazing food, delicious beverages, and a spirit of genuine hospitality.
He currently lives in the Gentilly neighborhood of New Orleans with his wife and two dogs. When he isn’t working in one of the three restaurants, you can find him spending time at home enjoying a nice bourbon, watching movies, or whipping up a new recipe.
January 26th, 2018 at 6:30 PM
Chef Martha Wiggins, formerly of Sylvain
Martha Wiggins was born and raised in Washington, D.C., where she found her passion for cooking and restaurant work at age 15, inspired by her first job making and serving lunch and breakfast fare at a favorite local deli, Pumpernickels. At age 20, she moved to New Bedford, Massachusetts, and attended a culinary arts program while also advancing her culinary experience in local fine-dining establishments.
In 2010, Wiggins relocated to New Orleans and joined the opening staff of Sylvain as the sous chef to chef Alex Harrell, who helped her develop her creative skills. In October 2014, Wiggins took over as executive chef at Sylvain. Since that time, she has been recognized as a Times-Picayune Chef to Watch (2015), a Gambit Emerging Chef (2015), and was included in Zagat’s 30 under 30 New Orleans list in 2016. She has twice been a semi-finalist for James Beard awards, including “Best Chef South” in 2018. In 2015, her holiday appetizers graced the cover of Food & Wine’s December issue. Most recently, she appeared on the July/August cover of Louisiana Living, in which she was featured in an article on women chefs in Louisiana’s top restaurants.
In March 2018, Wiggins stepped down as Sylvain’s executive chef in order to travel, spend time with family, try new things (various fishing expeditions and a butchering apprenticeship are recent adventures), and be reinspired. She hopes to remain in New Orleans and give back to the community that has so warmly embraced her, and eventually find a new restaurant home where she can grow and evolve.
April 6th, 2018 at 6:30 PM
Chef Jeff Mattia of Royal Sonesta
Executive Chef Jeff Mattia brings a farm-to-table approach to Royal Sonesta New Orleans’ catering operations, as well as its food-and-beverage outlets. He has a passion for local farms and sustainable farming, working with growers like Covey Rise, Chappapeela, Two Run and Southern City Greens. “Our local farmers represent one of the biggest assets for the city’s restaurant industry,” Mattia says. “Fresh, local ingredients are essential to good cooking, and they have a major role in every aspect of the hotel’s food service.”
Chef’s philosophy effortlessly matches Sonesta’s “Food Is Art” catering philosophy which embraces using the freshest of ingredients from local sources, allowing us to create new seasonal menus offering a unique culinary experience for each event. As Executive Chef, Mattia personally oversees the menu for every function and will customize any menus to the group’s exact specifications.
- November 7, 2018 - November 7, 2019
8:00 am - 5:00 pm
Venue Phone: (504) 988-9108
Venue Website: www.culinarymedicine.orgAddress:
The Goldring Center for Culinary Medicine
300 North Broad Street
New Orleans, LA
The Goldring Center for Culinary Medicine at Tulane University is the first dedicated teaching kitchen to be implemented at a medical school.
The center provides hands-on training for medical students through culinary medicine classes in the form of electives and seminars as well as continuing education for the healthcare and foodservice industries.
Located inside the Refresh Shopping Center the Center is a short drive or streetcar ride from the conference hotel.