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Meet Chef Blaise Pezold (with his daughter Isabella) 
Local and Organic
Chef Blaise, like the produce and groceries he chooses, is of good southern Louisiana stock.
He is a graduate of the John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. At Nicholls, Chef Blaise had the pleasure of studying under John Folse, who literally wrote the book on Cajun and Creole cuisine. He holds a B.S. in Culinary Arts, with an emphasis in Cajun, Creole and Latin cuisines. He is also Serve Safe certified and fluent in Spanish. In 2005, he traveled to Jaco Beach, Costa Rica, where he worked under Matthew Michoud (formerly of Wolfgang Puck's Spago) at Eclipse Restaurant in the Doce Lunas Resort. Following Hurricane Katrina, Chef Blaise responded by spending two months cooking for over 1,500 hungry tree-cutters and electrical linemen through Heads and Tails Catering.
Chef Blaise later worked for Louisiana's premier TV chef personality, John Besh, before accepting a position at Jackson Restaurant, which Gambit Weekly named "Best New Restaurant in 2006." He was quickly promoted to sous chef, but all good things come to an end. Jackson closed in May of 2007. At the same time, Chef Blaise's girlfriend, Julie, was due with his first child. To spend more time with her, he took a position at Welty's Deli, voted Best Deli in the CBD in 2007. He currently caters at Palate in Uptown and lives in Mid-City with his two girls, Isabella and Julie.
| Help for moms on the go &
business professionals You do enough already! Let an experienced professional handle your daily grocery shopping, menu planning, food preparation, and clean up. Whatever your dietary needs and preferences--home-style cooking, healthy living, dietary restrictions, children's menus, or organic babyfood--Chef Blaise can help.
| Latin travels, past and future Chef Blaise's Latin adventures have also seasoned his cooking. In 2004 and 2005, he traveled to Costa Rica. In 2007, he visited Spain, where
he enthusiastically sampled local dishes that led to his
authentic tapas menu (see sample menu section). Most recently, he went to the Dominican Republic and, in 2009, he will travel to Honduras and Peru.
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