Du Jour: Daniel Thompson, Nottoway Plantation

Chef Daniel Thompson’s culinary career has taken him from Commander’s Palace and the Windsor Court Hotel, to Roy’s in Maui, to a Fourchon “flotel” on which he fed up to 700 oil spill relief workers three square meals a day. Now back home in Greater Baton Rouge, he’s the new executive chef of Nottoway Plantation in White Castle, where he’ll oversee the recently renovated Mansion Restaurant and banquet operations. Last year, Nottoway completed a $9 million overhaul of guest rooms, restaurants, facilities and grounds to help it become a hub for tourism and destination weddings and events. Thompson says he’s looking forward to getting to know his staff and clientele and rolling out his own Cajun/Creole nouvelle cuisine menu, which he says will take advantage of regional ingredients, including fruits, vegetables and herbs from Nottoway’s Chef’s Garden. Click here to read more. —Maggie Heyn RichardsonTo read previous Du Jour features on local chefs and other culinary experts, click here.