Please support the restaurant chefs who regularly shop with the farmers and fishers of the Crescent City Farmers Market.
We are often asked by shoppers "Who was that chef walking away with boxes of fresh greens or organic satsumas?" While we recognize the various means by which regional fruits, vegetables, dairy, seafood and meats make their way onto local restaurant menus, we are especially pleased to recommend the restaurants whose chefs go out of their way to purchase directly from farmers and fishers and do so alongside the rest of us — at the Crescent City Farmers Market — and who name the farmers and fishers on their menus:
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John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. His twelve acclaimed restaurants celebrate the bounty and traditions of the region.
Executive Chef, Patois
Partner, Central City BBQ
Born in New Orleans, Aaron began his culinary career working with some of the city’s most honored chefs, including James Beard Award-winning Susan Spicer (Bayona and Mondo), and local legend, Gerard Maras (Gerard’s Downtown). In 2006, he became the Executive Chef at Bank Cafe, and that same year was named one of the Top 5 “Chefs to Watch” by Louisiana Cookin’ Magazine. In 2007, he partnered with longtime friend and entrepreneur Leon Touzet, to open Patois. Since then, Chef Aaron’s food has been recognized annually by The Times-Picayune, and featured in Garden & Gun, among other national, regional, and local publications. Most recently, he was crowned King Of Louisiana Seafood and will represent the State in 2014’s Great American Seafood Cook Off. Patois’ menu reflects Chef Aaron’s commitment to locally sourced ingredients in classic French cuisine with a patois, or local accent.
Chef/Owner, Carrollton Market
Chef Jason’s culinary interests blossomed in full shortly after college, when he enrolled in the Culinary Institute of America in Hyde Park. From there, he travelled extensively, working with the best chefs and remaining endlessly curious. Chef Jason made the most of opportunities with Georges Perrier and Iron Chef Masaharu Morimoto, and counts these as defining career experiences. When he made the leap to New Orleans, Chef Jason joined Emeril’s NOLA in the French Quarter while honing his craft as a private chef. Naturally, the city inspired Jason and in turn captured his complete devotion. With Carrollton Market, Chef Jason’s philosophy — ingredient-driven, world-class contemporary Southern cuisine — shapes and guides the fundamental verve of Carrollton Market.
Executive Chef and Chief Executive Officer
Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past thirteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. In the spring of 2013, Chef Link celebrated the opening of Pêche Seafood Grill in New Orleans.
Chef, Commander’s Palace
A James Beard Rising Star Chef and Best Chef South winner, McPhail was named one of the best chefs in the country by TheDailyMeal.com in 2013, as one of Saveur magazine’s inaugural “Tastemaker Chefs” in 2012; awarded the winner of the Great American Seafood Cook-Off in 2009; co-authored Commander’s Wild Side with Ti Martin, a collection of recipes taken from the legendary restaurant’s kitchen; has served on the Nutrition Advisory Board for Cooking Light magazine; and has been a spokesperson for Wild American Shrimp and for McCormick’s Old Bay seasoning.
Chef/Partner, Johnny Sanchez
Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the Chef/Partner of Johnny Sánchez restaurants in New Orleans and Baltimore, and the co-star of Food Network’s Chopped and Chopped Junior. Aarón received a James Beard award for Television Studio Program(2014) and hosted the Emmy-nominated Cooking Channel series, Taco Trip. He has a son, Yuma, and lives in New Orleans.
Executive Chef/Partner, Shaya, Domenica, Pizza Domenica
Alon Shaya is Executive Chef and Partner of Domenica, Pizza Domenica, and Shaya. Alon discovered his passion for cooking at an early age, spending most of his time in the kitchen with his mother and grandmother in Philadelphia. In 2003, Alon moved to New Orleans, training under Chef John Besh. In 2009, he opened Domenica, an Italian Restaurant. In 2014, he opened Pizza Domenica, a casual Domenica spin-off, in uptown New Orleans. After visits to his birthplace Israel, Alon was inspired to open his namesake Israeli restaurant in 2015. That year, he was awarded the James Beard Foundation Award for “Best Chef – South”. In 2016, Shaya Restaurant won the James Beard Foundation Award for “Best New Restaurant.” Shaya has been hailed as one of the country’s best by leading outlets including Bon Appetit, Food & Wine, Saveur, Eater, GQ, Esquire, and more.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The market hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.