Oct. 2 premiere of Top Chef New Orleans

City of New Orleans and state of Louisiana are stars of Bravo's 'Top Chef' season 11 as the popular food show locates in the Crescent City

The stars have aligned for New Orleans and Bravo's Emmy and James Beard Award-winning series 'Top Chef' as it prepares to launch season 11 of the culinary competition series, and locals are being asked to tune in to help create a ratings bonanza. The New Orleans Tourism Marketing Corporation (NOTMC) is requesting that every business with a television and every person at home tune into the show on Bravo at 9:00 p.m. Central on October 2, and then throughout the season.

After bringing the show to New Orleans for its finale in 2008, NOTMC was instrumental in bringing the show back for season 11 in 2013. The show premieres on Bravo on Wednesday, October 2.

"New Orleans has always been proud of the fact that the Top Chef finale episode  in 2008 garnered the best ratings the show had ever received," said Mark Romig, President and CEO of NOTMC. "Now we have an opportunity to best ourselves and help make sure this entire season has the best ratings ever. We are urging everyone in the city to tune in all season."

Chef Michael Sichel

Fifty-three locations were filmed in New Orleans throughout the season, along with segments in nine Louisiana cities including Baton Rouge, Lafitte, Chalmette, Gretna, Harahan, Husser, Lacombe, Metairie and Slidell.

Two local chefs, Michael Sichel of Galatoire's and Justin Devillier of La Petite Grocery, were chosen to compete in a pre-premiere digital video series, "Padma's Picks," sponsored by Cigna and Available on BravoTV.com. "Padma's Picks" gives New Orleans most talented chefs the opportunity to cook their way on to the actual show. Host and Judge Padma Lakshmi visits some of the Big Easy's most celebrated establishments to find ten of the best and brightest chefs from New Orleans.

Chef Justin Devillier

"I ask every citizen of our fine city to show your pride and love of New Orleans by gathering with family and friends and tuning in to Bravo's 'Top Chef' at 9 p.m. on October 2," said Mitch Landrieu, Mayor of New Orleans. "By doing so, we will help show the nation and the world that our first-class city supports this exciting program which showcases our uniquely wonderful way of life."

Many famous national and international chefs will be spotted during the season including New Orleans locals Emeril Lagasse, John Besh, Leah Chase, John Folse, Susan Spicer and others.

The show is a love story to New Orleans and gives nods and bouquets to many of the city's neighborhoods, as well as its food, architecture, music, art, and nightlife.

'Top Chef' will feature returning host and judge Lakshmi, alongside lead judge, Tom Colicchio, and series judges Gail Simmons, Hugh Acheson, and New Orleans' own Lagasse. So where will 'Top Chef' go from New Orleans for this season's finale show? Stay tuned and don't forget to watch!

If you build it, they will eat there...

Restaurant expansion in Louisiana tops in country

Chefs John Folse and Rick Tramonto gives media sneak peek
of the mult-million dollar Restaurant R'evolution located
in the Royal Sonesta and opens June 4.

With a 6:15 a.m. call time, Louisiana Restaurant Association VP of Communications Wendy Waren was sitting in the amazing new Market Room at Restaurant R’evolution in the Royal Sonesta with WWL News Reporter Bill Capo. Prior to the live interview, the two sat down to dish about the latest venture of renowned Louisiana Chef John Folse and the notable Chicago Chef Rick Tramonto. The multi-million dollar renovation will employ more than 90 individuals and is scheduled to open to the public June 4.

In particular, Capo was interested in the growth of Louisiana’s restaurant industry despite some of the more challenging situations we have been faced with, uncommon to other competing cities.

“After facing some significant obstacles, New Orleans has rebounded extremely well,” said Waren. “It’s a testament to the entrepreneurial spirit that exists within the restaurant industry and the fact that making people happy is at the core of the business.”

It’s been nearly seven years since Hurricane Katrina hit the region and two years since the BP oil spill and it’s clear that New Orleans is on the upswing, attracting visitors worldwide to experience the joie de vivre, cuisine, music and a culture unlike any other American city. National sporting events and the upcoming Super Bowl in 2013 will continue to shine a spotlight on the city, which will celebrate its Tri-Centennial in 2018. 

The even better news is that with the increasing influx of visitors and new residences to the city, the number of new positions are projected to top 33,000 in the hospitality industry—restaurants, hotels and attractions—in the next six years.

The LRA’s Communications Department recently assisted Daniel P. Smith, a journalist with online magazine Restaurant Management. His topic was top states for full-service restaurant growth and to no one’s surprise, Louisiana made the top 10. We were happy to oblige.

Why wasn’t this more of a shock, you ask? Well, we have been getting countless phone calls, e-mails and media requests throughout the past year asking us to comment on why so many new restaurants are opening up throughout the state.

Stan Harris, LRA President/CEO
knows the restaurant business
inside and out sees Louisiana
as a hot-bed of economic
viability for new and existing
restaurants.

"The state's favorable operating costs and abundant supply of fresh seafood and other local products heighten Louisiana's culinary distinctiveness, making it attractive to both in-state and out-of-state restaurateurs," said Stan Harris, President and CEO of the LRA.

Our answer is always this: Louisiana is fortunate to have a robust economy; one that did not suffer quite the ill effects the recession had on other states. In fact, from November-December 2008, in the height of the recession, Louisiana was the only state to add nonfarm jobs. The state also enjoys a consistently low unemployment rate. When restaurants commit to investing in the state, whether it is an independently owned bistro or a national chain, they trust that there is a consumer base available with disposable income to spend on food. Now doesn’t that sound like us?

What are some other things restaurants look for before expanding in an area? According to Smith’s article, “Top States for Full-Service Restaurant Growth,” they look for states that welcome new businesses.