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Susan Spicer
Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month “stage” with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro “Savoir Faire” in the St. Charles Hotel as Chef de Cuisine. In 1985, she traveled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel’s “Henri” (consultant chef, Marc Haeberlin of l’Auberge de I’ll).
In 1986 she left to open the tiny “Bistro at Maison de Ville” in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened Bayona in a beautiful, 200-year-old cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national
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cellulite attention and has been featured in numerous publications from Food and Wine, Gourmet, and Food Arts, to Travel & Leisure, Bon Appetit, The New York Times and more. best essays
From 1997 through 1999, Susan owned and operated Spice, Inc., a specialty food market with take-out food, cooking classes and artisan bakery. This developed into Wild Flour Breads, which she currently co-owns with partner Sandy Whann.
In October of 2000, Susan and three partners opened Herbsaint, a casual contemporary bistro-style restaurant in the Warehouse District of New Orleans. Herbsaint has quickly become a hot spot with the locals for dining and socializing.
Susan has been the guest chef at The James Beard House, The Oriental Hotel in Bangkok, the Lanesborough in London, Cunard and Crystal Cruise Lines, as well as appearing on local and national television. She also contributes her talents to numerous charity events, such as co-chairing the New Orleans chapter of Share Our Strength’s annual “Taste of the Nation” for more than 10 years. She has also represented New Orleans at the Superbowl hunger-relief fundraiser “Taste of the NFL” for 14 years. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and, in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants and Institutions 1996 Ivy Award Winners, as well as being named to Nation’s Restaurant News Fine Dining Hall of Fame in 1998. In addition Bayona received “5 Beans,” the highest rating from the New Orleans Times- Picayune., Since 1995, Bayona is listed in the Zagat Guide for New Orleans as one of the top 5 restaurants in the city, receiving a rating of 28 points out of 30. One of the 1989 recipients of Food and Wine’s Best New Chefs award, Chef Spicer was inducted in the summer of 2008 into the magazine’s Best New Chef Hall of Fame. Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was released nationwide by Knopf in late October 2007. In the spring of 2008 Crescent City Cooking was recognized by the International Association of Culinary Professionals with a nomination for Best American Cookbook, and has been awarded Best New Cookbook by New Orleans Magazine. Chef Spicer’s book was also included in Food & Wine’s 2008 Best of the Best , an collection of recipes selected from their top 25 cookbooks of the year.
