Sockrider New Executive Chef At Tujague's

NEW ORLEANS – Guy Sockrider has been appointed the new executive chef of Tujague’s  – the 160-year-old dining institution located in New Orleans’ historic French Quarter at 823 Decatur St. Sockrider, who has over 30 years’ experience in the culinary industry and has earned multiple awards and accolades, recently took the helm at the city’s second oldest restaurant.

         “Tujague’s has had an incredible and memorable past,” owner Mark Latter said. “As we wrap up our 160th anniversary, I’m excited for the future of the restaurant and know that Chef Guy is the perfect candidate to lead our team and take us into the next era.”

         In his role as executive chef, Sockrider will continue to execute the signature dishes and maintain the standard of excellence that loyal customers have come to know and expect at Tujague’s; while developing an array of new dishes that showcase his inventive technique and culinary philosophy, restaurant reps said.

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         New dishes are being added regularly and include starters such as crawfish and goat cheese crepes with a chardonnay creole cream; shrimp absinthe – fresh Gulf shrimp in an absinthe-fennel cream, served with a fresh buttermilk biscuit; and salad midi – champagne marinated vine ripe tomatoes, Kalamata olives, goat cheese, fresh basil, avocado and EVOO. Entrée additions include Gulf grouper cardinal with Yukon gold mashed potatoes, asparagus and crawfish beurre blanc; chicken Pontalba – a perfectly cooked chicken breast served atop Brabant potatoes, green onions, nueske ham and mushrooms, topped with sauce bernaise; and Gulf puppy drum Pontchartrain topped with Gulf shrimp, artichokes, jumbo lump crab meat, served with Yukon gold mashed potatoes and steamed broccoli.

         A graduate of the Culinary Institute of America in Hyde Park with an additional diploma in Haute Cuisine from Dumas Pierre in Chicago, Sockrider has helmed the kitchens of restaurants and hotels across the United States. Stints have included working at Gault Millau winner Top O’ The Cove and Ralph Brennans Jazz Kitchen in California; Muriel’s Jackson Square, The Royal Sonesta and The Bourbon Orleans Hotel; and most recently Tomas Bistro in New Orleans. He has received multiple awards and has appeared on national television shows Great Chef Series; Travel Café and Extra!

         For more information

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