Chef Biography

Patti Constantin was raised in New Orleans, watching her Scottish-Irish mother cook nouvelle Creole in the kitchen, where she often helped.  As she grew up, she traveled with her parents throughout Europe, dining at upscale restaurants and bistros.  Self-taught, she apprenticed in various restaurants while attending Loyola University and Louisiana State University (LSU).  After graduation, she and her husband both worked at La Bonne Bouche and Gautreau’s restaurants in New Orleans.

In 1984 they opened Constantin’s at Carrollton Station in uptown New Orleans, and later in 1986, moved to a larger location on Oak Street, also uptown.  On May 11, 1992, the Great Chefs crew showed up to tape Chef Constantin for the Discovery Channel’s Great Chefs television series, the Louisiana New Garde.

Shortly thereafter, Chef Constantin closed Constantin Restaurant to concentrate on her catering business extraordinaire, where she can prepare “food extravaganzas” for her clients. Patti Constantin Designs in Catering celebrates its 24th year in business now in 2016.


Grilled Baby Wild Boar T-Bone

Serving: 4 Print Grilled Baby Wild Boar T-Bone By Great Chefs November 10, 2015 Boar is leaner and drier than domestic pork, and also more flavorful. Because of its dryness, special care must be taken not to overcook it. Moistness is preserved in this recipe by spreading a garlic-mustard paste on the boar before grilling. […]

Snappy’s Polar Chip

Serving: 6 Print Snappy’s Polar Chip By Great Chefs November 10, 2015 Our fascination with double- and triple-decker sandwiches testifies to the kid in us all. Chef Patti Constantin translate this favorite sandwich form into dessert, a double-decker ice cream sandwich with scoops of ice cream layered between chocolate chip-oatmeal cookies. Try two kinds of […]

Rabbit Strudel

Serving: 6 Print Rabbit Strudel By Great Chefs November 9, 2015 Say strudel and most people think of sweet, fruit-filled flaky desserts, but this savory rabbit pastry gives strudel new meaning. It is accompanied with a rich sauce based on the Creole vegetable trinity of onions, celery, and green peppers. Ingredients Roast Rabbit and Optional […]

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