A native of Lafourche Parish, La., spent his formative years hunting and fishing in the bayous of Southern Louisiana. Many of those summers he was kept busy working in the family business, trawling for shrimp in the Gulf of Mexico. Inspired by his love of art and food, he decided to move to the city in pursuit of the culinary arts.
Chef Ricky honed his culinary skills in some of New Orleans’ top restaurants including K-Paul’s, Emerils, and Commander’s Palace. He was also influenced by time spent cooking in Boston and Maine, including a stint at the renowned Grill 23.
His contemporary Creole cuisine style features a perfect balance of fresh flavors and world influences all while being strongly rooted in the Cajun cuisine and culture he grew up with. Chef Cheramie’s food has received accolades from local food reviewers as well as national sources. It’s a pleasure to find food as well crafted as this, even in a city well renowned for its food: New Orleans.