Chuck Subra, Jr. (continued)

However, innovation is not limited to the Chef’s food. His restaurant design is also inspiring, located in a historic 1910 warehouse in the New Orleans warehouse district, often referred to as the “SoHo of the South.” The space also houses the the Arthur Roger Gallery Project. This mix of eclectic food and design make for a trend setting New Orlean’s dining experience.

Chef Subra obtained his Diploma in Culinary Arts in New Orleans , and further developed his skills at some of the City’s finest restaurants including Versailles and the esteemed Windsor Court Grill. However, it was his training under Master French Chef Renee Bajeux at René Bistrot that led him to La Cote Brasserie.