The New Guard
THROUGHOUT HIS CAREER in New Orleans, Chef Phillip Lopez has become known for the avant-garde style of cooking he showcased at his former concepts Root and Square Root. Last year, Phillip was named executive chef at Galatoire’s Restaurant, the French Quarter institution known for its menu of timeless French Creole classics. He also leads Galatoire’s 33 Bar & Steak, the contemporary steak house adjacent to the historic restaurant. At Galatoire’s, he has been tasked with the unique job of refining dishes without changing the menu. We talked with Phillip about his influence in Galatoire’s kitchen and how he elevates local ingredients with modern techniques, resulting in dishes like his updated version of shrimp and grits.
Q What’s been the best part about the last year at Galatoire’s?
It’s been a crazy time. I don’t even think I can remember most of it, it’s been so busy. But it’s really more about the relationships here in the building. A lot of these people have been here for well over 10 or20 years, and so, being able to come in and inject new ideas, new techniques, show them, inspire them, teach them is probably, in my eyes, the biggest accomplishment
