A New Chef for Galatoire's
DeWitt Ginn brings his Baton Rouge touch to the capital city bistro
When word spread in July that Chef Kelley McCann was leaving his executive chef post at Baton Rouge's Galatoire's Bistro (after four years as chef and ten years total), the city's fine diners immediately wanted to know where McCann was headed next. (Answered in early August by The Advocate—he'll be fronting Kalurah Street Grill in the old Chelsea's Cafe building.) The second order of business: Just who was going to take his place?
Well, fans of DeWitt Ginn from his short stint at Table Kitchen & Bar won't have to look far for him. After training at the historic New Orleans location for the past few weeks, Ginn—who graduated from the Louisiana Culinary Institute in 2014—has parted ways with Table and moved down Perkins Road to Galatoire's Bistro, where he'll assume the position of executive chef as of September. It's a dream position for a chef just a few years into his career. Guests can expect the traditional menu to hold steady for the time being, but Ginn will have room to play on the lunch specials and the brunch. A recent ticketed dinner at Ginn's home, co-hosted with personal chef Lori Tricou Zachary of Little White Apron, showcased a bit of what he aims to bring to Galatoire's: pork roulades (pictured above) stuffed with housemade sausage and the signature charcuterie with which he dazzled at Table.
Look for Ginn at Galatoire's in the coming weeks (you'll recognize him by his chef pants, which are never just one color). Until then, you can read his own take on the "Baton Rouge food" he cooks in our April 2016 interview.