Chef Biography
Cooking–I like everything about it, says Dennis Hutley, executive chef of the Chateau Golf & Country Club in Kenner, Louisiana. And, he says, there is more to it than meets the eye.
Born in Sharon, Pennsylvania Chef Hutley has lived in New Orleans since he was four. After graduating from business administration, he changed direction and began cooking under Great Chefs Claude Aubert and Gunther Preuss, at The Versailles, where he stayed for 13 years.
It was there during that time, that Great Chefs taped him for Discovery Channel’s first new Great Chefs series, “The Louisiana New Garde”, where he prepared three dishes: Fried Eggplant with Crabmeat (episode #16); Marinated Pork Tenderloin (episode # 3) and a Terrine of White Chocolate & Praline Coconut cookies (episode #10).
Later, Chef Hutley opened his own restaurant out by the New Orleans airport called Le Parvenu, where he kept one of the best kept secrets for years in Kenner. In the years following Hurricane Katrina and a changing of his market, Le Parvenu was closed and Dennis moved down the street to the other end of Kenner near the lakefront where he became the executive chef of the Chateau Golf & Country Club and he remains there today in 2015.
Recipes
Pan-fried Eggplant with Crab Meat, Basil Hollandaise, and Creole Tomato Sauce
Serving: 6 Print Pan-fried Eggplant with Crab Meat, Basil Hollandaise, and Creole Tomato Sauce By Great Chefs November 10, 2015 Here Chef Dennis Hutley tops eggplant rounds with a meaty crab mixture. Each plate is garnished with a Creole tomato sauce and basil Hollandaise for color and flavor counterpoint. This dish makes a wonderful appetizer, […]
Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce
Serving: 6 Print Terrine of White Chocolate and Praline Coconut Tile Cookie and Caramel Sauce By Great Chefs November 10, 2015 Crisp, shaped tile cookies provide a contrast in texture to the pecan-studded white chocolate terrine. Ingredients Coconut Tile Cookies Egg – 1 Coconut – 1/4 cup, shredded Sugar – 1/4 cup Flour – 1-1/2 […]
Marinated Pork Tenderloin Braised in Piquant Sauce Served on Sauteed Apples and Celery Julienne Accompanied by Louisiana Sweet Potato Pancake
Serving: 6 Print Marinated Pork Tenderloin Braised in Piquant Sauce Served on Sauteed Apples and Celery Julienne Accompanied by Louisiana Sweet Potato Pancake By Great Chefs November 10, 2015 Sauteed celeriac or celery accompanies a marinated pork fillet served with a sweet potato pancake. This company dish is time-consuming, but the end justifies the means. […]
Restaurant Information
Phone :(504) 467-1351
Address : 3600 Chateau Blvd Kenner, LA 70065