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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 nage, and a whole fish preparation with glass noodle and nuoc mam.
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.
