Born and raised on the Westbank in New Orleans, Brett's love for the food and culture of the Deep South started very young as he spent all of his free time hunting and fishing in the undeveloped swamp land around his childhood home. A self-taught chef, growing up he was exposed to an eclectic mix of tastes and smells in the homes of family friends from West Texas to Thailand which he has parlayed into a style of cooking all his own based on the principles of sustainable agriculture.
“Vivre la tradition de la Louisiane cuisine”