Above: Executive Chefs Chuck Subra & Matt Murphy
The recent oil spill is a cause for great concern, not only to the now threatened environment, but also to
the rich source of shrimp, shellfish, and fish that make up so many of our menus in the region. To add to the concern, many of these important species are in the spring spawn, posing a real risk to their immediate future. The fishing industry of the Gulf has not yet fully recovered to pre-Katrina
Battling this is a whole fleet of private fishermen and first responders – Coast Guard, Navy, oil company vessels, and just about anything that can float. These are the real heroes, and they need our help. To assist, the Renaissance Hotel Arts and The Ritz-Carlton Hotel, New
As both Chefs Murphy and Subra said “remember that this affects our family and
friends who make their living harvesting seafood from the Gulf”. As chefs, they are rallying to the need of a community and working to save the great resources their menus rely so much on.
Just as in Katrina, our 14 hotels in the greater
they can to assist a community in need. More cooking sessions are in the works as the clean up progresses.
(General manger Ritz-Carlton New Orleans)
Linda Miller (Russell’s wife)
Licia Cangelosi , (MSE RCNO)
(Exec chef "Le cote Brassiere Restaurant, Renaissance Arts hotel)
(cook 1 "Le Cote Brassiere Restaurant, Renaissance Arts hotel)
Chef Matt Murphy
(Exec chef "M bistro, RCNO)
Also not in the photo is Char Thian who was taking this photo,