Chuck Subra, Jr.

Executive Chef Chuck Subra Jr., is a native Louisianan infusing New Orleans cuisine with global influence. His passion for the design of creative Cajun cuisine makes his restaurant La Cote Brasserie a unique New Orleans dining experience.

Innovation is a common theme among Chef Chuck’s preparations. His rich appreciation of the abundant seafood available in Louisiana and the Gulf of Mexico is coupled with local as well as international flavors. Signature dishes range from the Gulf Coast to the coast of Asia, including Glazed Salmon with Tobasco ® & Steen ®’s cane syrup over roasted mirliton with Louisiana shrimp nage, and a whole fish preparation with glass noodle and nuoc mam.