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Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnet at the Louis XVI Restaurant in 1979. After a 4-month “stage” with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro “Savoir Faire” in the St. Charles Hotel as Chef de Cuisine. In 1985, she traveled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel’s “Henri” (consultant chef, Marc Haeberlin of l’Auberge de l’Il).



In 1986 she left to open the tiny “Bistro at Maison de Ville” in the Hotel Maison de Ville. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened Bayona in a beautiful, 200-year-old cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications from Food and Wine, Gourmet, and Food Arts, to Travel & Leisure, Bon Appetit, The New York Times and more.



From 1997 through 1999, Susan owned and operated Spice, Inc., a specialty food market with take-out food, cooking classes and artisan bakery. This developed into Wild Flour Breads, which she currently co-owns with partner Sandy Whann.



In October of 2000, Susan and thcee partners opened Herbsaint, a casual contemporary bistro-style restaurant in the Warehouse District of New Orleans. Herbsaint has quickly become a hot spot with the locals for dining and socializing.



In September 2001, Susan along with The Kimpton Group opened Cobalt, a regional American restaurant located adjacent to the Hotel Monaco as consulting chef.



Susan has been the guest chef at The James Beard House, The Oriental Hotel in Bangkok, the Lanesborough in London, Cunard and Crystal Cruise Lines, as well as appearing on local and national television. She also contributes her talents to numerous charity events, such as co-chairing the New Orleans chapter of Share Our Strength’s annual “Taste of the Nation” for 11 years. She has also represented New Orleans at the Superbowl hunger-relief fundraiser “Taste of the NFL” for 11 years. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and, in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants and Institutions 1996 Ivy Award Winners, as well as being named to Nation’s Restaurant News Fine Dining Hall of Fame in 1998. In addition Bayona received “5 Beans,” the highest rating from the New Orleans Times Picayune. For the last three years, Bayona has been included in the Top 5 Restaurants in New Orleans in Gourmet’s Readers’ Poll. In March, 2001, Susan was the featured chef at a dinner in Paris for Les Amies des Vielles Maisons to be held in the Senate building. In New Orleans, she can be found in the kitchen at either Bayona or Herbsaint most nights of the week.



Courtsey: http://www.starchefs.com/chefs/SSpicer/html/biography.shtml

 
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Susan Spicer
Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnet at the Louis XVI Restaurant in 1979. After a 4-month “stage? with Chef Roland Durand (Meilleur Oeuvrier
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Star Chef Susan Spicer of Bayona, Herbsaint & Cobalt - New Orleans
Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnet at the Louis XVI Restaurant in 1979.
http://www.starchefs.com/chefs/SSpicer/html/biography.shtml
 
Susan Spicer's New Cookbook
Located in the heart of the French Quarter, featuring Mediterranean, Asian and Indian cuisine. Includes menu, recipes and awards.
http://www.bayona.com/
 
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