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FESTIVAL
INFORMATION
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RESTAURANTS
AND STAR CHEFS
The
artist/chefs presenting at the Acadiana Wine and Food Festival
were invited because they share a common mission with the Art
Museum - bring things to Acadiana that otherwise people may never
experience. The Museum's mission is to bring Fine Art Objects
that otherwise people may never see. Festival Guests will be
introduced to new new cuisine and unique wines
and be
treated
to educational
programs
that
broaden their understanding of fine food and wine.
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Holly Goetting
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Charley
G's - Executive Chef Holly Goetting
Holly is a native daughter of Lafayette, Louisiana, with
parents of German and Cajun heritage. When she was only
ten years old,
she fell in love with cooking and dining, and (although she
doesn't remember saying so) she declared her wishes to
be a chef.
After working in the kitchens of Lafayette restaurants while
attending the University of Louisiana at Lafayette, Holly
made the decision to pursue a culinary career and began
her studies
at the John Folse Culinary Institute at Nicholls State University
in Thibodaux, La. As a component of her culinary curriculum
there, she chose to work at Goose Cove Resort on Penobscot
Bay in Maine
for an externship. After her graduation from Nicholls in
2000, Holly worked briefly in Vail, Colorado, at the Mirabelle
Restaurant
where she was introduced to classical French cooking and
culinary techniques.Since 2001, Holly has worked at Charley
G's Seafood
Grill in Lafayette, La. starting as a cook in the kitchen,
she worked
her way up to the position of sous chef in 2002 and to executive
chef in 2003. In 2005 Holly received the “Chefs to Watch” award
from Louisiana Cookin Magazine, which gave her the opportunity
to cook at the James Beard House in New York City. In 2007 Holly
won best of show at Palates & Pate, a fundraiser for the
Acadiana Outreach Center and in 2008 Holly was named Best Chef
by the Times of Acadiana. In her position as chef at Charley
G's, Holly enjoys most the freedom of creativity and self-expression
of working with fresh ingredients. The monthly wine dinner is
high on her list of favorite activities at the restaurant. When
she is away from the kitchen she generously gives her time to
various charity organizations in and around Lafayette.Although
her travels have taught her different culinary customs, she appreciates
the special flavors and tastes of Louisiana—especially
Lafayette and Acadiana. |
Orlando
Amaro
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Pamplona
Tapas Bar - Executive Chef Orlando Amaro
Born in Barquisimeto, Venezuela, Chef Orlando Amaro found his
passion for the world of gastronomy growing up in a diverse culinary
environment. With an Italian grandmother and a mother who was a
pastry chef, Amaro had the constant influence of delicious dishes.
At a young age, Amaro would cook for his friends, always intrigued
with different combinations of unique flavors.
At 20, Chef Amaro followed his passion to Mexico, where he enrolled
in the Culinary Institute of Mexico. Soon after, he took executive
chef positions at Hilton Hotels in Barquisimeto and Miami. Still
eager to grow, he began work in San Sebastian, Spain at Restaurant
Arzak. Working with Chef Juan Mari Arzak, Amaro learned to mix
Spanish tradition with modern kitchen technology to provide new
experiences at the table.
Back in the United States, Chef Amaro was working as executive
chef at Blu Moon in Miami, when he got the opportunity to utilize
the skills he acquired in Europe.
Now Executive Chef of Pamplona Tapas Bar and Restaurant, 34 year
old Amaro brings international experience and a genuine passion
for flavor and technique to his guests. Combining unique, fresh
ingredients with creative cooking techniques and presentation,
Chef Orlando Amaro never ceases to intrigue and innovate.
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iMonelli
Brian
J. Blanchard is a native of Morgan City, Louisiana and resides
in Lafayette, Louisiana with his wife Stephanie and his toddler
twins Nicholas and Isabella. Upon graduation from Morgan City
High School, he moved to Lafayette where he attended The University
of Southwestern Louisiana (ULL). During this time he
began working at iMonelli Restaurant and trained under Chef James Destefano.
He became Sous Chef, then attained the position of Executive Chef in 1987. Chef
Blanchard purchased iMonelli in 1988 and has remained the Executive Chef and
sole proprietor since that time. In 2003, Chef Brian wanted to bring his love
of
the culinary arts back to his hometown and opened Cafe (accent over the "e" I
can't make it do that in this program) JoJo in Morgan City. In 2007, Brian purchased
another Lafayette restaurant and catering facility, a la carte (accent over the
"a"), which has been voted the best in catering for many years
by the Times of Acadiana's Readers Poll.
Chef
Blanchard is a member of the Louisiana Restaurant Association,
Acadiana chapter of the American Culinary Federation and is
a member of the Chaine Des Rotisseurs. He has won over 40 medals in culinary competitions and has been the
subject of many feature articles in south Louisiana newspapers.
He has represented the state for the past two decades at the Washington DC
Mardi Gras Balls and has recently been named Restauranteur of the Year by
the Louisiana Restaurant Association, Acadiana Chapter. |
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Tsunami - Chef Frederick H. Nonato
Fred has been with Tsunami Sushi since 2002 and is currently serving
as Regional Manager/Corporate Executive Chef. At age of 37, he has
garnered over 25 years of restaurant experience, beginning as a dishwasher
at the age of 12 at local seafood joint in Marrero. Fred then moved
into the kitchen as a fry cook at a more seasoned age of 15. He also
waited tables at the same seafood establishment when he was finally
of legal working age. Fred was “enrolled” at UL Lafayette
from 1991-1993 and managed Pete’s, a local multi-unit sports
bar. In 1994, he attended Delgado’s Culinary Arts Program.
After completing his three-year apprenticeship with Owner/Chef Randy
Barlow of Kelsey’s Restaurant, Fred accepted a kitchen manager
spot at Prejean’s under the late, great Chef James Graham.
Two years later, James passed on the title of Executive Chef to Fred,
a position, along with a six-month stint as General Manager also,
he held for two years. Fred has also received accolades along the
way, including numerous Gold, Silver, and Bronze medals at both ACF
and non-ACF sanctioned culinary competitions, Best of Show (three
years in a row) at the “Anything Over Rice” cooking contest
at Lafayette’s Downtown Alive, and the title of best chef in
Acadiana in the “Times of Acadiana’s ‘Best of’” publication.
Since his tenure at Tsunami, Fred was instrumental in opening and
establishing Tsunami at the Shaw Center for the Arts, Lounge (an
upscale wine bar in Downtown Lafayette). |
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Bonnie Bell's - Chef Paul Gibson
Chef Paul’s culinary experience started in the military
in 1988. After serving for nine years he wanted to give the restaurant
business a try. He moved back to Louisiana in 1997 where he started
his journey to opening Bonnie Bell’s Bistro. Chef Paul honed
his culinary skills at local fine dining establishments, the most
notable include Charley G’s and Bailey’s.
Chef Paul opened
Bonnie Bell’s Bistro with his lovely wife Bonnie Gibson,
in 2002. Bonnie Bell’s Bistro has proudly been stretching the culinary
boundaries for seven years.
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Ruth's
Chris
From
humble beginnings on Broad Street in New Orleans to their current
position as the world’s largest fine dining company, Ruth’s
Chris Steak House has come quite a long way in its first four
decades. In 2005, they celebrated their 40th anniversary, and
consider it a celebration of the life of a woman who broke the
mold – founder, Ruth Fertel.
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Jolie’s -
Chef Paul Mudge
Paul’s
culinary career began on his ninth Christmas when his Grandmother
gave him a cookbook for children. Having served under some of
the area’s most prominent Chefs, Paul worked his way up
and back down the east coast from Florida to New York before
finally coming back to Lafayette. His culinary background is
principally French cuisine with Central American, Italian, and
Asian influences. Paul is rooted in the community of Lafayette
by his greatest supporters, his wife Anne and daughter Hannah.
Jolie’s
Louisiana Bistro is named after the painting titled “Jolie
Blonde” (Pretty Blonde) by world-renowned artist George
Rodrigue. Originally painted in 1974, Jolie Blonde depicts the
artist’s vision of the fictional Cajun woman. Jolies Louisiana
Bistro is owned by Steve and Suzi Santillo and George Rodrigue’s
two sons, Andre and Jacques.
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Acadiana Cheese
Owner and Cheese
aficionado Dana A. Romero has a vision of opening a retail location
for Acadiana’s first
artisinal cheese shop like those located in other areas rich in
culinary flavor like Paris, New York and London. Acadiana Cheese
will present unique pairing of fine cheese and wines.
AcadianaCheese.com provides Acadiana with a one stop shop for specialty artisanal
cheeses. |
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Additional
restaurants are added weekly. Please return for updates or
join our email mailing list. artmuseum@louisiana.edu
For
invited vendors and merchants.
Contact
Restaurant/Merchant Chair, Vanessa Hill at vanessa.hill@louisiana.edu
Questions? Write
artmuseum@louisiana.edu
Mission
Statement: "To realize the tourism potential of the Acadiana
Wine & Food Festival, position it as an important component
of the tourism products in Acadiana and raise funds supporting
the mission and program of the Paul and Lulu Hilliard University
Art Museum. To promote the fine wines and cuisine, the regional
wine making industries and their products along with the site
host the Paul and Lulu Hilliard University Art Museum. To provide
a community event and celebration that will contribute to the
quality of life and civic pride within Acadiana."
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