Chef Nathan Richard, who previously Headed the kitchen at French Quarter bistro Kingfish, will take over as executive chef at Cavan (3607 Magazine St., 504-509-7655; www.cavannola.com).
The announcement was made March 7 in a statement from restaurant group LeBlanc + Smith (www.leblancsmith.com), which also owns French Quarter restaurants Sylvain and Meauxbar, and the Lower Garden District whiskey haunt Barrel Proof.
"I am really fired up to work with Nathan at Cavan," owner Robert LeBlanc said. "Not only are we friends, we grew up 10 miles from one another in Houma and Thibodeaux, so we have very similar approaches to food and hospitality."
Richard is replacing chef Ben Thibodeaux, who is "stepping away from the culinary scene for other career opportunities and to spend more time with his family," according to the announcement,
It's the latest chef change for Cavan, which opened inside a historic 19th-century mansion a year ago with chef Kristin Essig running the kitchen. Essig departed and moved to Coquette, which she now runs with chef and partner Michael Stoltzfus.
Cavan's menu of creative gastropub fare — inspired in large part by the coastal communities of the South — mostly has stayed the same since opening. Richard will introduce some new dishes, including an "elevated charcuterie and whole butchering program," according to the statement.
Richard is a seasoned chef with a strong background in Cajun cuisine. He previously was chef at The Bombay Club and took over the kitchen at Kingfish when Greg Sonnier departed in 2015.
There is no word yet who will replace Richard at the Chartres Street restaurant.