United States Chef
Chuck Subra Chef Profile
Executive Chef Chuck Subra Jr. is a native Louisianan infusing New Orleans cuisine with global influence. His flawless execution of creative Cajun cuisine makes his restaurant, La Cote Brasserie, an exciting New Orleans dining experience.
Most recently, Chuck has been an advocate in rebuilding New Orleans’ restaurant community after Hurricane Katrina. Not only was he displaced from his restaurant, his family was displaced from their home not once - but twice - after the ensuing Hurricane Rita. Independent of adversity, Chef Subra kept working in another kitchen until La Cote was ready to re-open, and has been vocal in ensuring food suppliers in the area are incorporated in recovery efforts.
Chef Subra’s passion is pairing the abundant seafood available in Louisiana and the Gulf of Mexico with local as well as international flavors. Signature dishes range from the Gulf Coast to the coast of Asia, including Glazed Salmon with Tabasco® & Steen’s cane syrup over roasted mirliton with Louisiana shrimp, and a whole fish preparation with okra tomato stew.
Set in a unique New Orleans space, his restaurant design is inspiring, located in a historic 1910 warehouse in the New Orleans warehouse district, often referred to as the “SoHo of the South.” The space also houses the Arthur Roger Gallery Project. This mix of eclectic Cajun-inspired dishes and design make for a trend setting New Orleans dining experience.
Chef Subra obtained his Diploma in Culinary Arts in New Orleans, and further developed his skills at some of the City’s finest restaurants including Versailles and the esteemed Windsor Court Grill. However, it was his training under Master French Chef Renee Bajeux at René Bistrot that led him to La Cote Brasserie.
Learning Bajeux’s “cooking of the earth” philosophy - using food from the regions of which they originate – Chef Subra was able to realize his own style. Having grown up working in the sugar cane field outside the city limits, he is a devotee of incorporating local ingredients and techniques in his cooking.
Continuing to rebuild and preserve New Orleans’ cultural and culinary presence, Chef Subra resides in New Orleans with his wife Leslie and son Smith.
Grand Mother, Rene Bajeux, Dennis Hutley
Awards, Honors and Societies
South Beach Food and Wine Festival, chosen as the only New Orleans guest chef participant for grand tasting to over 20K attendees in Miami, Florida. www.sobewineandfoodfest.com February 2006, 2007, 2008.
“Best Sunday Brunch” by Tom Fitzmoris, FoodFest. New Orleans most leading food authority, www.foodfest.com, May 2006.
Conde Nast Guest Chef, Chef Subra chosen to showcase his New Orleans’ cuisine for over 1200 journalists and employees of the world’s most popular magazines, May 2006.
The Yale Club, New York City. Invited as Guest Chef to host Mardi Gras dinner for alumni members of this prestigious Ivy League Club. www.yaleclubnyc.org February 2006.
Louisiana’s Human Rights Campaign Gala Fundraiser, New Orleans. Guest chef, May 2006.
Sweet Arts Ball in NYC, fundraiser for The Contemporary Arts Center in New Orleans, Chosen as one of as one of 5 guest chef participants to cook for over 500 people raising over $100K for gulf coast artists and rebuilding the Contemporary Art Center. www.sweetart.org February 2006 - 2011.
WDSU TV (local NBC affiliate) Guest Chef Cooking Segment with Louisiana seafood, January 2006 and April 2005.
Louisiana Cookin’ “2005 Chefs to Watch.”
“New Chefs for New Orleans” Tourism Rebirth fundraiser in NYC, Chosen as one of 4 New Orleans Chefs participants www.newchefs4neworleans.org October, 2005.
Epicurious.com’s “Top 5 Hot Spots in New Orleans”.
White Linen Night, annual participant in Arts district fundraiser New Orleans, August, 2004 - 2011.
Southern Foodways Alliance- Guest Chef Demonstration for “Field Trip” New Orleans, July 2005.
ACE Award, National Award of Culinary Excellence to Chef Subra by Marriott Corporation, June 2005.
Times Picayune “Dining Guide” by Brett Anderson. “One of the City’s best seafood restaurants” Spring 2005, Fall 2004.
Junior League New Orleans “Legends & Lagniappe” Gala Guest Chef raising over $90K benefiting inner city education, February, 2005.
2004 Jamie Shannon Award- New Orleans tradition, given for the best-in-show Gumbo competition.
Guest Chef/Host at the James Beard House, www.jamesbeard.org April 2004,2008.
2004 - present
Food: South Louisiana
Price: $50 or less
Executive Sous Chef
2001 - 2004
Price: $20 or less
Windsor Court Hotel
1995 - 2001
Price: $100 or less
Culinary, 1992 - 1995
- Larousse Gastronomique
Chefs I recommend
- Rene Bajeux (New Orleans)
- Bingo Star (Natchez)
Restaurants I Recommend
- MiLa (New Orleans)
- Rib Room (New Orleans)
- Carraige House (Natchez )