Photo of Chef Anderson Foster, courtesy of Houmas House Plantation and Gardens
The plantation and gardens site has new management and chefs for its three restaurants
Houmas House Plantation and Gardens has made a few changes to its staff, signaling a new direction for its three restaurants—Café Burnside, Latil’s Landing and The Carriage House—after its executive chef moved on.
Houmas House announced last week in a press release that chef Joseph Dicapo is now executive chef of The Carriage House, which serves overnight guests staying in the new Inn at Houmas House.
Chef Anderson Foster is the new executive chef of Latil’s Landing, the fine dining restaurant.
|
|
|
Both chefs will share responsibilities for Café Burnside, a daily lunch and buffet spot within the establishment.
Former assistant food and beverage manager Rachel Whitesides has also been promoted to beverage manager.
The promotions come a week after former Houmas House chef Jeremy Langlois announced he was joining Ruffino’s culinary team. The changes in staff and direction started Monday, July 13.
Latil’s Landing will now offer five- and seven-course tasting menus, reflecting the seasonal availability of herbs, fruits and vegetables growing in the Houmas House gardens. The menu for The Carriage House will be traditional Louisiana dishes with a twist.
|
|
|
Foster is a White Castle native who has worked at Houmas House for the past decade as grill cook, sous chef and, now, executive chef. Dicapo is a Baton Rouge native who returned to the Capital City in 2010 after completing the culinary program at Johnson and Wales in Denver, Colorado.
Both chefs are excited for the future of food at Houmas House.
“My hope for the future is for Houmas House to be known as much as a culinary destination as it is a historical tourist attraction,” Foster says in a press release.