Corporate Pastry Chef
Fresh from his tenure at the prestigious Relais & Châteaux, The Inn at Little Washington, just outside of Washington, DC, Brett Gauthier, the pastry chef whom renowned New Orleans restaurateur Ralph Brennan entrusts with his desserts, is a long way from where his restaurant career started -- washing dishes. A culinary arts program in high school led him to Johnson & Wales, and his subsequent experience ranged from the Four Seasons and Fairmont Hotels in San Francisco, to a private yacht catering enterprise, to, most recently, working with worldly acclaimed chef Patrick O'Connell as executive pastry chef at The Inn at Little Washington. Gauthier is dedicated and disciplined in the kitchen and maintains a humble approach in his working environment. With personal ties to Mississippi, the South is where Gauthier is most comfortable, and, if you ask him, he will tell you that he has come home. Staying true to the sources in his new backyard of New Orleans, he incorporates local Louisiana ingredients into his desserts at the Ralph Brennan Restaurant Group, and works hard to marry each dessert to the chef's style at each given restaurant, all of them, naturally, paying tribute to the culinary heritage of New Orleans. The signature dessert he's developed for Ralph Brennan Restaurant Group, a Sweet Potato Soufflé with Pecan Ice Cream, was inspired by two favorite New Orleans pies; Gauthier's light and fluffy interpretation gives it a deep breath of fresh air. Likewise, his Brûlée Bread Pudding and Grasshopper Pôt de Crème are inspired variations on New Orleans classics -- created with the understanding of a gifted chef, and the fresh perspective of a non-native, but a Southerner at heart.