Chef Biography
Tom Weaver was born in 1959 in Lutcher, Louisiana, just outside of New Orleans. He graduated from Delgado Culinary School in New Orleans and apprenticed under one of Chef Paul Prudhomme’s chefs, George Rhode, and also under chef John Folse at the Brass Lantern.
Following graduation, he joined Great Chef Roland Huet at Christian’s Restaurant in New Orleans in 1982. Chef Huet mentored young Chef Weaver, working him up the culinary ladder, and when Chef Huet eventually retired, Chef Weaver replaced him as executive chef. Great Chefs had taped Chef Huet in 1983 for their Great Chefs of New Orleans II series while Chef Weaver was sous chef. So in 1992, Great Chefs returned to Christian’s to tape Chef Tom Weaver for their Great Chefs: the Louisiana New Garde series featuring all the new and young chefs in Louisiana.
Christian’s was sold in 1998 (and eventually closed in 2005 after Hurricane Katrina) and Chef Weaver had the opportunity to move over as executive chef of the Court of Two Sisters in New Orleans’ French Quarter. In 2007 he moved to Ruston, Louisiana and later to Saratoga, Florida until his passing in 2014.
Recipes
Shrimp Carrie
Serving: 4 Print Shrimp Carrie By Great Chefs November 11, 2015 What is a gifted Louisiana chef’s idea of fish and chips? Deep-fried sweet potato chips with sauteed shrimp, topped with a red sweet pepper vinaigrette. While not extremely spicy, these do have a little Louisiana zing from cayenne pepper. Ingredients Red Sweet Pepper Vinaigrette […]
Grouper Iberville
Serving: 6 Print Grouper Iberville By Great Chefs November 10, 2015 Grouper is a sea bass with a mild, white, lean flesh. In this recipe, grouper is baked in a zesty Creole sauce. While the recipe looks long, the preparation is simple and foolproof. Ingredients Creole Sauce Olive Oil – 2 tablespoons Onions – 4 […]
Tenderloin of Pork St. John Garnished with Sweet Potato Rosette
Serving: 4 Print Tenderloin of Pork St. John Garnished with Sweet Potato Rosette By Great Chefs November 10, 2015 Almost any tenderloin of meat is made more interesting by stuffing that adds visual interest as well as flavor. Here pork tenderloin becomes a succulent treat with the addition of an andouille-apple stuffing. Ingredients Sweet Potato […]
Crawfish and Angel Hair Pasta Beignets with Garlic Mayonnaise
Serving: 6 Print Crawfish and Angel Hair Pasta Beignets with Garlic Mayonnaise By Great Chefs November 10, 2015 Louisiana chefs can give anything a new twist. This example is Chef Tom Weaver’s version of beignets, deep-fried fritters, made from pasta. Ingredients Angel Hair Pasta – 12 ounces, cooked al dente Crawfish Tails or Shrimp – […]