Chef Ryan Andre named executive chef at City Pork’s second location

Chef Ryan Andre disclosed to 225 yesterday that he will be the executive chef at City Pork’s second Baton Rouge location. The restaurant is slated to open sometime this fall at 7327 Jefferson Highway in the former location of Dempsey’s.

Andre, who previously worked as executive chef at Le Creolé, has teamed up with the City Pork brand and says he’s excited to bring his flavors to the restaurant. Already, he’s started collaborating with City Pork Deli & Charcuterie executive chef Troy Deano on a menu for the new location.

“We complement each other well,” Andre says. “We’re going to bring Louisiana flair to every dish. We’ll be incorporating German, Asian influences and more, but keeping it local, using fresh, Louisiana ingredients.”

Among some of the menu items is Andre’s take on rabbit and dumplings and Korean BBQ chicken wings made with Louisiana’s own Swamp Pop soda.

The new location will not have a butcher shop but will focus on the dine-in experience. Andre and Deano say the feel will be approachable and casual, but they want to impress local diners with the food.

“This is going to be one of those stepping stones for Baton Rouge where we slowly start introducing those foodie type of foods to the general public that’s stuck on chain restaurants,” Andre says. “It’s going to be a home run.”

Construction on the interior of the restaurant is nearly finished.

“Inside, the restaurant is going to be that new, hip and trendy place for Baton Rouge,” Andre says. “It will be that place for the younger generation to hang out.”

City Pork Deli & Charcuterie opened near the Perkins Road overpass at 2362 Hollydale Ave. late last year. In less than a year, the restaurant’s popularity has exploded. City Pork quickly expanded its hours, added brunch items on Sundays and the owners began hosting monthly Cochon de Lait events, featuring live music and an all-you-can-eat buffet of ribs, sausage, smothered cabbage and more.

With all that business, Deano says this is the perfect time to add talent to City Pork’s name.

“I can only do so much by myself,” he says. “Working all those years with [Chef John] Besh, it made
me realize that he’s a great chef, but he’s also got a lot great chefs who work with him. Personality-wise, [Andre and I] are on the same wavelength. We have the same vision and goals. The writing was on the wall.”

For more information, visit cityporkdeli.com.