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Darin Nesbit first came to New Orleans for Jazz Fest… while pursuing his love of jazz, he fell head over heels for Creole cuisine and after a few more trips to New Orleans, decided to enroll in the Culinary Program of Kendall College, in Chicago. It's no surprise that he returned to New Orleans to fulfill his externship requirement, working under the tutelage of then Executive Chef Jamie Shannon at Commander's Palace.

Upon graduation, Darin returned to Commander’s and worked with Executive Sous Chef Gus Martin for the next 4 years, then followed Gus to Palace Café in 1997. In 2003, Darin took command of the Palace Café kitchen -- since that time all stocks, soups and sauces have been made in-house. The art of charcuterie is being revived under his hand with an incredible array of sausages made and cured in-house. His keen understanding of culinary technique and his zeal for creating Creole dishes with great depth of flavor have made him a star. You may have seen Chef Darin Nesbit on The Today Show or at the James Beard House… and tonight, you get a chance to see his awesome talent at work right here.

Recipes:
Palace Cafe's Jazz Brunch
Oysters, Shrimp, and Redfish