Baton Rouge's #1 lifestyle magazine since 2005

Scuttlebutt: Camelot Club hires new chefs … Facebook fans name new hotel restaurant

Private downtown club the Camelot Club has finally found a replacement for longtime Chef Brady Broussard, who left in June to live closer to family in New Orleans. After a nationwide search, Adam Martinez has been selected to serve as executive chef. Trained at the Culinary Institute of America in Hyde Park, New York, Chef Martinez has long Baton Rouge roots, having also previously trained under Chef Terry McDonner of Juban’s Restaurant, Chef John Folse of White Oak Plantation and Nathan Gresham of Beausoleil. Additionally, the Camelot Club selected Chef Jon Breaux from the Country Club of Louisiana to be the new sous chef, joining executive sous chef Brandon Rowe. Chef Breaux is a product of the Louisiana Culinary Institute in Baton Rouge and trained under Chef Chris Nealy at the Country Club. Let’s hear it for the hometown boys! If you’re interested in joining the Camelot Club and tasting some of their fine cuisine, visit camelotclubbr.com. And say hello to Tallulah. That is the name Facebook fans have given the upscale eatery inside the new Renaissance Baton Rouge Hotel, officials announced this week. Renaissance Baton Rouge solicited more than 200 potential names through its Facebook page and whittled the field down to five finalists, among which fans then cast votes for the winner. The five finalists were Tallulah, Parishes, Iko, Remy’s and Piquant. Lydie Melsheimer Neumann of Baton Rouge, who submitted the name Tallulah, will receive a weekend stay at the Renaissance Baton Rouge, as well as a multicourse private dinner for two and a $50 bar tab. The town of Tallulah, home to Neumann’s extended family, is the seat of Madison Parish in northeast Louisiana. The Tallulah restaurant will offer a selection of dishes inspired by classic Louisiana and regional cooking. It will serve breakfast, lunch and dinner and feature a wine bar. The Renaissance Baton Rouge and Tallulah are set to open in late September.—Rachael Upton and Timothy Boone