Chef Biography
Greg Sonnier was born and raised in New Orleans, and his Southern roots have inspired his passion in the kitchen. He began his culinary career with an honored position as apprentice to world-renowned, master Chef Paul Prudhomme, of K-Paul’s Louisiana Kitchen and later worked under fellow K-Paul alumni, Chef Frank Brigtsen. With invaluable experience from his mentors in hand, Chef Greg and his wife, Mary, opened Gabrielle Restaurant.
Chef Greg, Mary and Gabrielle restaurant enjoyed much success and recognition, both locally and nationally. In the first year of operation, New Orleans Magazine named them as two of the “Fifty People to Watch in 1992;” they were featured chefs on the Great Chefs Series, “The New Garde;” The Times Picayune food critic, Gene Bourg, gave Gabrielle his highest “4 Bean” rating and a rave review, and Bon Appétit recommended it as a hot new restaurant. More rave reviews followed in national magazines including Travel & Leisure, Travel Holiday, Food & Wine, Esquire, Town & Country, The New York Times, Southern Living, and Garden Design. Orleans Magazine named Chef Greg as both “The Best Chef in New Orleans” based on a poll of local chefs and “Chef of the Year.” In 1999, Food & Wine named him one of “The Top Ten New Chefs in America” and in 2005, Chef Greg was nominated by The James Beard Foundation for its Best Chef Southeast category.
Zagat New Orleans Restaurant Guide gave the restaurant the highest food rating in 1996 and 1997, and later in 1999 Gabrielle earned the third highest food rating in the city. Chef Greg has twice been honored with an invitation to cook at the prestigious James Beard House, where his first dinner was featured on CBS Sunday Morning.
Gabrielle closed in 2005 after Hurricane Katrina destroyed the original location. Today, Chef Greg is poised to bring his much venerated style to Kingfish—a bit lighter and more delicate than the traditional Creole.
Recipes
Candied Apple BREAD PUDDING
Print Candied Apple BREAD PUDDING By Great Chefs April 24, 2014 Ingredients Candied Apple BREAD PUDDING Whipping cream – 3 cups Caramel chews – 10 oz Apples – 2, peeled diced and stewed Milk – 2 1/2 cup Sugar – 1/2 cup Egg – 2 Egg Yolks – 8 French Bread – 1 loaf (alt. […]
Roast Quail with Cornbread/Pickled Mirliton dressing and Mayhaw Gatrique
Print Roast Quail with Cornbread/Pickled Mirliton dressing and Mayhaw Gatrique By Great Chefs April 24, 2014 Ingredients Quails – 4, semi boneless Mayhaw jelly – 1/2 cup Apple cider vinegar – 2 tablespoons Cornbread/Mirliton Dressing (see recipe below) Salt and Pepper or Favorite seasoning Cornbread Dressing w/ Mirliton Cornbread – 1 pan – crumbled and […]
BBQ Shrimp Gaufre
Yield: 4 – 5 inch round waffles Serving: 4 Print BBQ Shrimp Gaufre By Great Chefs April 24, 2014 Ingredients Sweet Potato Filling Sweet potatoes – 2 lb, roasted and peeled Oranges – 2, zested and juiced Light Brown Sugar – ½ cup Cloves – Pinch, ground Vanilla Extract – 1 teaspoon Cinnamon – 1 […]
Roasted Chicken Stuffed with Crawfish Country Rice and Creamy Pan Gravy
Serving: 4 Print Roasted Chicken Stuffed with Crawfish Country Rice and Creamy Pan Gravy By Great Chefs February 1, 2014 Simple, economic, and delicious, this is a perfect dish for Sunday dinner. Once you put it in the oven it will tend itself. If you have a crowd, just double or even triple the recipe. […]
Oysters Gabie
Serving: 4 Print Oysters Gabie By Great Chefs February 1, 2014 Seasoned bread crumbs are always a great topping for baked seafood. Chef Greg Sonnier gives a lagniappe to his topping for baked oysters by adding artichokes and pancetta, a spicy, unsmoked Italian bacon. Ingredients Lemon – 1, halved Olive Oil – 4 tablespoons Artichokes […]
Deep-dish Mango Pie
Yield: One 8-inch pie Serving: 3-4 Print Deep-dish Mango Pie By Great Chefs February 1, 2014 The captivating flavor of mangos has made them the darling of chefs, who use them in salsas, chutneys, ice creams, sorbet, and creme brulees. Chef Mary Sonnier’s recipe for deep-dish mango pie combines the exotic and the homespun. Ingredients […]
Restaurant Information
Phone : 504-598-5005
Address : 337 Chartres St.New Orleans, LA 70125