![]() ![]() ![]() ![]() This is time to remember all the first responders who made the ultimate sacrifice for our country and for our community. Next, I climb 110 plus flights of stairs in my turnout gear. saying good morning to my sleeping wife, waking up my dog, and brewing a couple cups of coffee. “I have a few starts to my day first as husband, then a firefighter, then a chef. I was always told to ‘never forget where you came from’ by the late Johnny ‘Jambalaya’ Percle.” Finally, I hope to start my own family in my hometown, and part of this ‘family’ includes a restaurant in Thibodaux. Also, I am representing our great state and the Gulf South as an Ambassador for the Leukemia and Lymphoma Firefighter Stairclimb. One of them is proudly representing South Louisiana as the King of American Seafood. I have several things I would like to accomplish some I can talk about–others time will tell, if I can make it happen. I constantly have ideas swirling around between my ears and I try to take it one day at a time, although it’s hard. “I have a very creative mind and a hands-on approach. What path did you take that led you to where you are today? “We are in for another exciting year of showcasing our state’s fresh, Gulf seafood and flavorful cuisine to the country and the world, and inviting everyone to come Feed Your Soul in Louisiana.” “We couldn’t be prouder of Chef Richard for bringing the title of King of American Seafood back home to Louisiana for a second consecutive year, and fourth time overall,” said Lieutenant Governor Billy Nungesser. Nathan is also a part of the Thibodaux Volunteer Fire Department and is an adjunct Professor at The Chef John Folse Culinary Institute at Nicholls State University. He is currently the Executive Chef at DTB. His quest for knowledge led him to France and Italy before returning stateside to South Carolina and back to New Orleans. Nathan began his career working at Commander’s Palace in New Orleans. Nathan Richard had one heck of a great year! An accomplished chef from Thibodaux, Richard was first crowned King of Louisiana Seafood, then King of American Seafood a few short weeks later. ![]()
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