Chef/owner Daniel Esses has had a life-long love affair with food. Mr. Esses has worked in the kitchens of some of the most exclusive restaurants and spas on the west coast and in France, including the Wine Spectator at Greystone in Napa Valley, Canyon Ranch in Tucson, Arizona, and the Three Michelin-rated Le Grand Vefour in Paris, France.

Chef Esses worked in the city's finest restaurants. Daniel worked for Anne Kearney at Peristyle and John Besh at Restaurant August. Chef Esses honed his skills as sous-chef at the popular Café Degas and as the opening chef at The Bank Café. In the fall of 2005, Daniel went back to his native NYC and worked at the renowned Buddakan NYC in the heart of the Meat Packing District. There Daniel was exposed to fine dining Chinese food. However, his love for France drew him back to Provence to help run the kitchen at the Chateau De Masillan. There he immersed himself in French culture.

Chef Daniel returned to New Orleans in early spring 2008 to bring together all of his culinary experiences to create innovative and delicious dishes . Chef Esses has started a food company called Esses Foods. Where he wants to bring New Orleaneans great Tapas, and Fresh Pasta and sauces.

Bon Appétit