Ask Ryan André about last year, and he’ll start laughing, as if to say, “Where do I begin?”
After four years as the executive chef at Le Creolé, André left, and fans waited to hear where the Capital City culinary talent would land.
The big reveal: He would be the main man in the kitchen at the second City Pork location.
Rather than being a butcher shop with a few small plates and sandwiches, at City Pork Brasserie and Bar, André showcases his talent and knack for combining Louisianan, German and Asian influences in dishes.
It’s been one of Baton Rouge’s most anticipated restaurants, and André credits that good fortune to his work ethic and mental balance.
“You have to know how to orchestrate people in this environment,” he says. “I was raised in that environment where the head chef took all the credit. What I took away from that was that I wanted to share that credit, collaborate and give my cooks the freedom to come up with recipes.”
Once he gets City Pork “where it needs to be,” he is set on joining the elite James Beard Foundation.
“To be nominated or recognized would be a huge step for me,” he says. cityporkdeli.com
Person he admires most
“My pastor. He’s got it almost all figured out. In the culinary world, there are chefs like my mentor, Tory McPhail, and Chef Marco Pierre White.”