Galatoires Restaurant 209 Bourbon Street New Orleans, LA Phone: 504-525-2021 Fax:504-525-5900   WELCOME|MENU|CHEF|RECIPES|MAP Ross Eirich Executive Chef As a child Chef Ross Jeffrey Eirich celebrated special occasions with his family at Galatoire’s restaurant. The French Creole culinary style that is synonymous with the fabled restaurant was then, and remains, an integral part of the young chef’s heritage. A sportsman, at 15, the New Orleans-area native began cooking the area’s plentiful Gulf fish after deep-sea fishing excursions with his father. In a region where sport and commercial fisherman co-mingle, it was early on that Eirich began to develop trusting relationships with regional seafood purveyors who would serve him well in his future culinary career. Eirich’s career relationship with Galatoire’s first began as a kitchen aide in 1994, a position he held for one year before leaving to advance his skills under Master Chef Kevin Graham. He worked closely with Graham for nearly two years before returning to Galatoire’s as a line cook. His wanderlust unsettled, after six months Eirich was lured away to Bravo!, a fixture with the Alan Doody Restaurant Group of New Orleans. At Bravo! Eirich seized the opportunity to learn the financial and corporate workings of the restaurant business. From his frantic career-building schedule Eirich somehow carved out time to earn a degree in Culinary Arts from Delgado Community College’s Culinary Arts Program, alma matter to such esteemed chefs as Susan Spicer of Bayona. In January 2000, Galatoire’s General Manager Melvin Rodrigue lured then 26 year-old Eirich back to the French Quarter eatery with the promise of ultimate stewardship in the kitchen. “It was like a force,” Eirich said. “Something about this place just kept drawing me back.” Eirich approaches his leading position as Chef de Cuisine within Galatoire’s kitchen with diplomacy, forging communication between the kitchen and the wait staff with regard to food preparation and quality. “Due to the historically close relationships between many members of the restaurant’s wait staff and Galatoire’s patrons,” Eirich explained, “the wait staff is as interested as the kitchen in my securing soft shell crabs that are literally still moving and pompano that’s almost flapping. They present only the very best at their customers’ tables.” Eirich’s enthusiasm for his craft has brought him close to all of the purveyors of the freshest indigenous ingredients needed to create Galatoire’s legendary cuisine and maintain the 97 year-old restaurant’s standing commitment to providing an exemplary dining experience crafted around deftly prepared classic Creole cuisine. WELCOME|MENU|CHEF|RECIPES|MAP © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Galatoires Restaurant and remember to use your American Express Card.