June 16

reserve your seat at the table

Ticket price includes table service and processing fees. Seating is limited to 50 persons per event in order to preserve the opportunity for personal interaction between the chefs, musicians and our patrons. Event will proceed rain or shine.

secret supper series guest info

From alternative accommodations to attire, transportation, and weather - here's all you need to know.

Joaquin Rodas

executive chef
bacchanal
new orleans, la

jbf 2019 & 2018 outstanding wine program nominee

Joaquin Rodas was originally front of house. When he opened his own business (the Upstairs at Mimi’s), his chef got cold feet about five days before the opening—so he started to cook. Joaquin got a lot of advice from the community of chefs in New Orleans and says he got to learn from the best of the city in that way. Post-Katrina, he was cooking in Chicago. But as he he explains - "New Orleans is one of those things that gets under your skin. You can turn your head, but you can’t turn your back on it. My career in Chicago was actually going well, but New Orleans called me back." Now he churns out rustic yet inspired tapas in the kitchen at Bacchanal, where they endeavor every day to throw the best backyard wine party.

bronwen wyatt

pastry chef
bacchanal, the elysian bar
new orleans, la

times picayune top five pastry chefs to watch; food & wine magazine people's best new pastry chef; louisiana cookin' pastry chef to watch

Born and raised in Annapolis, Maryland, Bronwen Wyatt graduated from Tulane University with a degree in English and Fine Arts. Upon graduation, she worked as a freelance journalist and professional resume writer. After moving to Portland, Maine in 2007, she took a job as a prep cook, however, it wasn't long before her lifelong passion for food fueled a career change into the culinary industry.

After a two year stint in San Francisco, Wyatt returned to New Orleans, where she has since overseen the pastry programs at James Beard Award-winning restaurants La Petite Grocery, Shaya, and Willa Jean. Recently, Bronwen Wyatt has spearheaded the development of the pastry and dessert programs at Bacchanal and The Elysian Bar. At Bacchanal, Wyatt deftly blends her signature focus on simple, seasonal food with the restaurant’s dedication to the flavors of the Mediterranean. The Elysian Bar showcases a wider variety of offerings, including Wyatt’s breakfast pastries, cookies, and breads, as well as a fruit-forward dessert menu.

alfredo nogueira

executive chef
cane & table, cure
new orleans, la

jbf 2018 outstanding cocktail program winner

Alfredo Nogueira was born in New Orleans. He started cooking as soon as he was old enough to work, first at the original Zea Rotisserie Grill and then later at restaurants like RioMar and Vega Tapas Cafe. After Hurricane Katrina, he ended in Chicago where he became serious about cooking, doing a lot of random catering, then a pop-up, and then that pop-up scored him an executive chef position at a restaurant called Analogue where he showcased classic Louisiana cooking. “It was always on my mind, to make it as authentic as possible.” He explains. “I made so many friends, so many expats came through, and they were always extremely happy. Because food memories is No. 1. When you can hit the chord with someone on that you're automatically in the family.”

joel savoy

GRAMMY winner & 10x nominee

The son of Cajun music royalty Marc and Ann Savoy, and founder of the Louisiana-based label Valcour Records, Joel Savoy is a GRAMMY-winning recording engineer and record producer as well as a ten-time GRAMMY nominee. Joel is a versatile fiddler and guitarist and he has played and taught music around the world for the last 20 years. He has worked with the best in southwest Louisiana as well as with folks like John Fogerty, Linda Ronstadt, Steve Earle, and T-Bone Burnett.

wilson savoy

GRAMMY winner & 4x nominee

Wilson has played accordion for most of his life, having been given as a child a hand-built accordion by his renown father, Marc Savoy. The accordion was built from the wood of a sassafras tree that was planted by Wilson's grandfather. It was not until Wilson moved to Baton Rouge to study at the University where he became completely addicted to playing and progressing on the accordion, inspired by the styles of his heroes, Iry Lejeune, Amede Ardoin and naturally his father, Marc Savoy. The piano was his first musical love, having begun boogie-woogie styles at the age of 10, inspired by the music of Louisiana wild man, Jerry Lee Lewis.