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Chef Baruch Rabasa IN at Gautreau’s

New talent Gina Mazzitelli in as chef de cuisine

Inside Uptown fine dining gem Gautreau’s

Hot on the heels of chef Sue Zemanick announcing her departure from Uptown fine dining stalwart Gautreau’s, owner Patrick Singley tells Eater that chef Baruch Rabasa will be stepping in as executive chef as of September 26.

Singley also has his eye on up-and-coming sous Gina Mazzitelli, who is stepping into the role of chef de cuisine, likely with a goal of being groomed for executive chef status. “She is so talented and has a great palate,” Singley notes. “She kind of reminds me of Sue.”

Singley tells Eater that Gautreau’s is excited about Zemanick’s next steps. The chef is a new mother, who will also launch a new Indonesian-themed pop up (potentially with plans to open a new restaurant) on October 24 at Blue Oak BBQ.

As for Rabasa— most recently of The Franklin, but with a resume that includes stints at Atchafalaya, as a private chef in South Dakota, at the helm of shortlived modern stunner Meson 923 and operator of brunch pop-up Chilango NOLA— it won’t be his first time in Gautreau’s kitchen. He actually worked with Zemanick under chef Mat Wolf at Gautreau’s back in the early aughts.

Singley says that the restaurant is excited to have a “a reenergized and very creative team of talented cooks in the kitchen” and is always happy to “find new talent and develop it.” Chefs that have worked for him include Lilette’s John Harris, Dick And Jenny’s founder Richard Benz and Avo’s Nick Lama.


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