Which NOLA Chefs Deserve A Bigger Stage?

[bam bam]

With Ian settling comfortably to his new digs at Iris in the Quarter and Allon moving out of the casino and into the Roosevelt, I was wondering if you guys thought there might be any chefs who are languishing in an unworkable spot or are Chef de Cuisines putting out their dishes with someone else's name on it who might benefit from "upping the stakes" so to speak.

I have a couple of suggestions.

Stephen Stryjewski, Cochon. Even though he's co-owner, this spot is clearly his spin on Donald Link's food and I'd be interest to see not just how he handles his cuisine but his own front of the house operations.

Anton Shulte, Bistro Daisy. I loved his food at La Petite Grocery, and I love Bistro Daisy but the current location has horrendous parking and the interior while cozy does not lend itself to a restaurant layout. There's way too much zig zagging by waiters and customers for it to be anything but an awkward dining experience, despite the brilliance of his food.

Phillip Chan, Bambu. Asian Cajun may go down as this least appreciated restaurant in this city's history. Despite its horrible name and two really bad locations, Chef Chan turned out some of the best Asian food with a local spin to it. Now he is stuck cooking pork fried rice by the pound for poker players.

[edible complex]

Phillip Chan, Bambu. Asian Cajun may go down as this least appreciated restaurant in this city's history. Despite its horrible name and two really bad locations, Chef Chan turned out some of the best Asian food with a local spin to it. Now he is stuck cooking pork fried rice by the pound for poker players.

agreed. always enjoyed every meal at both locations. he did an oyster soup that was worthy as an app and again for dessert (seriously).

[Oyster]

agreed. always enjoyed every meal at both locations. he did an oyster soup that was worthy as an app and again for dessert (seriously).

That was my first thought upon reading the question. Loved the Fried Oyster with Chili Garlic sauce, the Oyster Soup, the Fried Chicken app he would send out, and the Wok Lobster. Was actually more a fan of the downtown location. Always enjoyed the piano playing too.

I wonder if any of his dishes are on Bambu's menu?

[dansteino]

R.J. Tsarov -- The Delachaise

Meticulous attention to detail.

I love his gnocchi and curry dishes.

I don't think he actually wants a bigger stage . . . he is content with the size and work of the Delachaise.

Still, R.J. deserves a lot more acclaim than he receives.

Chris DeBarr casts a big shadow . . . but it's time to give this guy his due.

[Lucie]

I never Had Chef Chan's food, but if he is that good, his star will shine soon.

As far as the Delachaise , the new chef is very articulate and focused.
Can't say the same for the former chef that cast a shadow. He was fun but I felt like a guinea pig when I was there.

[edible complex]

Rivershak's Chef Mike Baskind sends out some fantastic lunch specials.