Chef Michael Reese

Chef Michael Reese II.

A little lagniappe (Cajun for something extra!)
about our Chef!

Chef Michael Reese is a New Orleanian through and through. Born in New Orleans on Mardi Gras day, on the parade route, Chef Reese reflects the culture of his Creole heritage in everything he does.

Chef Michael traces his cooking secrets back through many generations of Louisianians. Legend holds that Michael's great-great-grandmother learned the original recipes he uses from the daughter of a plantation cook in the 1850's.

"Being born on Mardi Gras Day in New Orleans gives me an excuse for partying," says Michael.

Chef Michel was Former Executive Chef and New Orleans Guest Chef for Galante Vineyards in Carmel, California, Tujaque's in New Orleans, PJ's Oyster Bed in San Francisco, Fresca Restaurants, also in San Francisco, and Puerto 27 in Pacific, California.

Maison Louisianne Creole Products


For your own Louisiana Mardi Gras event, if in the San Francisco Bay Area, our Chef and Staff will prepare for you our famous "Swamp & Alligator Show".

We feature Zydeco music and a "Throwdown" of boiled shrimp, potatoes, corn, sausage, onions and our Creole Spices and dips.
This is presented on long tables covered with New Orleans Times-Picayune newspapers and lots of Mardi Gras Beads to "Pass a Good Time".

This is an outside event - a stand-up peel and eat.

The boil is prepared on site. We also can include a special display boat, filled with ice and oysters on the half-shell.

Give us a call and book us! See our "Contact Us" page.

Bon Temps!  Chef Michael Reese II