About Us

chef320

 

This whole deal is about traditions of New Orleans; we are going to bring New Orleans to New Mexico, not only with the food but with the celebrations.  We’ll follow the Louisiana calendar.   Lafayette, Baton Rouge, New Orleans, Shreveport and other cities have festivals all year long.  Crawfish Festivals, Shrimp Festivals, Crab Festivals, Jazz Festivals, and of course Mardi Gras, and we’re going to make those landmark dates to do something special here.  It’s all about the food, the southern hospitality, and the 5 senses: smell, see, hear, taste, and touch.  People will be able to come in here and take a trip to New Orleans without the airfare.”

“The menu will constantly evolve; we’re looking for feedback from guests who had a memorable dining experience in New Orleans.  We want to expand our menu based on what gives enduring memories of good times.  We’ll have a place on our website for your suggestions, and of course, we’ll be delighted to hear about your trip when you come visit our Cafe!”

 

“I lived my whole life around this industry, and around the food.  I was fortunate enough to have three of the greatest people in the entire country in this cuisine take me under their wing.  For that reason, I try to pass along the little tidbits and jewels that they gave me along the way.”

EddiesMentorsPaul Prudhomme created the blackening craze back in the early 80’s.  He showed me how to do it, and he said “but you always gotta make your own spices.”  That’s why Chef Eddie Adams Cajun Flavors were created.  He’s a genuine ‘country cook’… whatever’s in the refrigerator can be made into a delicious meal.

Paul Prudhomme taught me how to improvise.

I worked with Emeril Lagasse, at Commander’s Palace then at his first “Warehouse” store.  He’s the quiet dynamo, the orchestrator.  He makes sure he touches every plate before it goes out… makes sure it’s perfect.  He’s the creative guy, the culinary innovator.

Emeril Lagasse taught me how to glamorize.

And I also had the pleasure of working side by side with Miss Ella Brennan for almost 8 years at Brennan’s and Commander’s Palace.  ‘You treat everybody like they are family.  You feed them what they love, and you introduce them to foods you know they’ll love, because you know the foods and you know THEM.’

Miss Ella taught me how to socialize.

I took it all and made gumbo out of it.  Gumbo Ya Ya! reaches all five senses.  It’s a Mardi Gras in Your Mouth.. That’ll make your EYES bug out.  And as the weather gets warmer, we’re going to open up seating on our patio and have live music, crab boils, fresh shucked oysters, and all kinds of good times.  Our line of Cajun Flavors will also be packaged and available here in the restaurant and worldwide from our website, along with beignet mix, French Market coffee, Chicory and other favorites unique to New Orleans.”

“We’re excited to bring Nawlins Mardi Gras Cafe to Albuquerque.  We’re gonna have a good time.  And the folks who visit with us are gonna have a good time too.”