Los Angeles is home to the largest Creole population outside Louisiana. And LA's Jefferson Park neighborhood, aka Little New Orleans, is the city's historical center of "ex-pat" Creole culture. On Sunday, December 8, join PacFAB in welcoming Ryan Legaux, Executive Chef & Owner at Harold & Belle's, LA's oldest family-owned Creole restaurant, for a lively and tasty lesson in Creole cuisine. Hear the story of how LA became a center of Creole culture, learn the difference between the often confused Cajun and Creole approaches to cooking, and take an expert lesson in how to prepare a classic Creole dish— Crawfish Étouffée—in your own kitchen. After the program, sample Chef Ryan's handiwork, plus enjoy refreshments courtesy Melissa's Produce and PacFAB Director Tracey Mitchell.
ADMISSION IS FREE WITH RSVP!
ABOUT CHEF RYAN
From birth, Ryan Legaux has been embedded in the culinary world. His parents had recently purchased Harold & Belle’s Restaurant after successfully running their own quick-service restaurant, still operating today. He began his restaurant career as many do, by peeling shrimp and potatoes, as well as washing dishes. As a young man he became heavily involved in front-of-house operations, working as a busser, bartender, host, server, and, eventually, manager.
Ryan attended the University of California, Davis, where he further immersed himself in the culture of food by earning a BS in Food Science & Management. While pursuing his studies, he also learned the ways of large-contract food service by working as a student manager with Sodexo Dining Services. Also in Davis, he managed a chain pizza store and worked in the campus meat lab. Upon graduating in 2002, Ryan returned to LA to assist in running the family business.
Ryan’s continued efforts to improve Harold & Belle’s day-to-day operations did not go unrecognized. He was named "Maitre D' of the Year" by the Southern California Restaurant Writers. And in 2007, his attention to Harold & Belle's beer, wine, and spirits sales was noticed by the California Restaurant Writers, which awarded the restaurant its "Golden Bacchus."
In 2009, Ryan earned an MBA from the Graziadio Business School at Pepperdine University. While at Pepperdine, he studied abroad in Marseilles, France, gaining an international perspective on the modern business world.
At Harold & Belle's, Ryan has continued to foster revenue growth, recently introducing a concession division and opening a quick-service version of the storied eatery. While not working in the restaurant, Ryan, an avid scuba diver and hunter, enjoys traveling with his wife and partner Jessica.
ABOUT YAPA
Yapa derives its philosophy from the Quechua word translated as “a little something extra,” given by a host to a guest). A spirit and culture of gratitude and generosity are at the heart of this bar and restaurant, located in downtown Los Angeles’s Little Tokyo, from hospitality veterans Josh Goldman and Richie Lopez. The concept is inspired by Japanese culture's culinary influence in Peru, aka Peruvian Nikkei, which is reflected in Chef Richie's food menu. And Josh's captivating cocktail menu, familiar yet exquisite, and employing novel techniques, both highlights and heightens the guest experience.