High Hat Cafe, the Freret Street cafe where catfish and Delta tamales rule the menu, has appointed Allison Richard to the executive chef position, according to Ian McNulty.
Prior to her work at High Hat, the Raceland, Louisiana native was the executive chef of Restaurant 1818 at the Monmouth Historic Inn in Natchez, Mississippi. Allison holds degrees from Louisiana State University and the John Folse Culinary Program at Nicholls State University. She also studied in France at the Institut Paul Bocuse. She’s worked with many prominent chefs: Susan Spicer, Regina Charboneau, and Frank Brigtsen.
According to McNulty, “Don’t expect sweeping changes to the menu...Instead, High Hat proprietor Chip Apperson said Richard’s imprint will likely start to appear on the specials board.”
Chef Jeremy Wolgamott stepped down last week to work with partners on another opportunity.
Adolpho Garcia and Apperson opened the restaurant in 2011. The restaurant concept is based the cuisines of the Louisiana bayou and the Mississippi Delta.