Chef Nathan Richard to helm kitchen at Cavan

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Chef Nathan Richard is leaving Kingfish and will take over the kitchen at Cavan on Magazine Street. - COURTESY LEBLANC + SMITH
  • COURTESY LeBlanc + Smith
  • Chef Nathan Richard is leaving Kingfish and will take over the kitchen at Cavan on Magazine Street.

Chef Nathan Richard, who previously helmed the kitchen at French Quarter bistro Kingfish, will take over as executive chef at Cavan (3607 Magazine St., (504) 509-7655).

The announcement was made Tuesday in a statement from restaurant group LeBlanc + Smith, who own Cavan, 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 switch up for the Magazine Street restaurant, which opened inside a historic 19th-century mansion a little more than a year ago with chef Kristin Essig running the show. Essig departed a few months later for nearby Coquette, which she now runs with chef and partner Michael Stoltzfus, and Thibodeaux took over the kitchen at Cavan.

Though the menu of creative gastropub fare — inspired in large part by the coastal communities of the South — has mostly stayed the same since opening, Richard’s entrance will bring on some new dishes, including an "elevated charcuterie and whole butchering program(s),” according to the statement.

Richard, a seasoned chef with a strong background in Cajun cuisine, was the chef at Bombay Club and took over the Kingfish kitchen when Greg Sonnier departed in 2015.

No word yet on who will replace Richard at the Chartres Street restaurant.


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