Dickie Brennan's Tableau

Coming from a large Lafayette family, much of Chef Ben’s formative years centered on food – primarily South Louisiana cuisine. Many of his weekends were spent hunting and fishing in the Atchafalaya Basin, and so began his appreciation of Louisiana’s wealth of local ingredients.

Formally trained at the Chef John Folse Culinary Institute at Nicholls State University, Chef Ben refined his technique at the two Michelin star restaurant, Coutanceau in La Rochelle, France. Upon returning to the United States and moving to New Orleans, Chef Ben returned to his roots cooking Louisiana-style as Sous Chef at Dickie Brennan’s Steakhouse. Five weeks after Hurricane Katrina he, along with the core staff from Dickie Brennan & Co. re-opened Bourbon House. From there he went on to cooking contemporary Creole at Palace Café. In 2007 he assumed the position of Chef de Cuisine at Palace Café and continued to evolve the menu, focusing on modern twists on classic Louisiana dishes. His approach has earned him a place among CityBusiness’ Culinary Connoisseurs, as well as top honors at multiple New Orleans Wine Experience Grand Tastings.

With almost 10 years of experience with Dickie Brennan’s family of restaurants, Chef Ben is the perfect complement to Tableau’s culinary concept of Traditional Louisiana Cuisine. The menu will reflect his straight forward, yet innovative approach to our state’s cuisine and native ingredients.