CHEF CHRIS MOTTO

Jubans

A native of Loreauville, Louisiana, Chef Chris Motto was surrounded by some of the country’s best food at an early age. Growing up immersed in the vast food driven culture in Louisiana, he began to realize the power of good food and its ability to bring people together and celebrate life. Although he always enjoyed cooking it wasn’t until he moved to Baton Rouge to attend LSU that he would find his calling. While working in restaurants to finance his continuing education, he was immediately drawn to the comradery and excitement in the kitchen. After completing his degree at LSU, he went on to pursue his true passion, cooking.

Chef Motto constantly pushed himself to learn more about food, new cooking techniques, and how to elevate the details in every dish he created. He became known for his own take on Cajun favorites while working as the Executive Chef of Mansurs on the Boulevard, a Baton Rouge staple, where he ran the upscale kitchen for 12 years.

Chef Motto is most proud of his ability to give back to his community and mentor younger chefs, thus furthering his passion for outstanding food. Being able to relay all the techniques and skills he has learned along the way; also reignites the spark in him to find newer innovated culinary trends to bring to south Louisiana.

He continues to enjoy countless hours in the kitchen, using the freshest local ingredients and seafood. His expertise and creativity led him to becoming the Chef de Cuisine of the historic Baton Rouge Restaurant, Jubans Creole Restaurant, after their grand reopening in 2022.

Chef Motto is still humbled by the opportunities and accolades which his career has provided. Most notably a Black Jacket recipient on Fox’s Season 18 of Hell’s Kitchen, being named Forty under 40 by Baton Rouge Business Report, being voted Best Chef in Best of 225 and representing on the LA Seafood Board. He is honored to have been invited to cook for Washington DC Mardi Gras, The George Rodrigue Aioli Dinner, and the Zurich Classic.