How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place

Galatoire’s is one of New Orleans’s most famous and historic restaurants. Here we follow executive chef Phillip Lopez as he prepares the restaurant’s exceptional Creole and seafood dishes for service in one of the most iconic dining rooms in the country.

Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, Daniel Geneen
Editor: Mike Imhoff

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Mise En Place,' click here:

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[eater]

Has anyone been to Galatoire’s? Follow the chef and restaurant here: and instagram.com/galatoiresnola

[laneofmagic]

Dude keeps his knives on his waist. He's a warrior chef.

[fraserdougall]

As an Exec Chef myself. This man is an icon. Running one of the most historical kitchens in America. The classical way, with modern touches. What an inspiration. Nothing but love for NOLA and the way kitchens across the city look out for each other. One love

[rebeccalegia]

This Chef is running the heartbeat of this restaurant, and he's running it so well. That's a very special Head Chef.

[samuelgonzalez]

As a former employee in the video, we enjoyed making it. It was a lot of fun that day in the kitchen.

[bigprocrastinator]

He seems like the kind of manager that a lot of places need right now

[Zachmurphy]

If there’s an older women going by momma at your restaurant I already know it will be a top 5 meal of my life.

[MrMishbah]

Really like this series. Watching passionate people work perfecting their crafts.

[Nautilus]

You can tell they run their assess off to keep this place running but rarely have I ever seen such joy and relaxed attitude in a kitchen. They all seem to be having a good time and having fun, its amazing.

[Tahia]

Jean Galatoire, the founder of the French restaurant is also one of the ancestor of the French-creole food. The restaurant was run by his descendants until the fourth-generation. Amazing to see that this restaurant is still alive 115 years later and has been preserved, that’s legacy and heritage to the local culture.

[arlingtonguy]

My parents brought me there in the mid 60’s as a kid and I went while on my honeymoon in the early 70’s. I think we always ordered crabmeat au gratin. I was so impressed by the professional waiters. I’d love to go again and see if it has changed.

[mrboatshoe]

Love how the chef shouted out EVERY employee that was on camera. You can tell they really are a team and when shit hits the fan they muscle thru all those tickets👌👌💪💪💪💪

[mrloboto]

Looks like a lot of integrity, personality, and fun going on.

[rodneypratt]

I was a waiter for over 20 years just takes me back. If you work with people who love their job as much as you do the night goes faster

[adriana]

Just ate here on Thurs. night and my goodness the food was out of this world! My waitress Martine was awesome and recommended her fav dish which was the Crab au Gratin, and it DID NOT DISSAPPOINT!!! great food loved every bite!

[primeribviking]

Ha! Chef Phillip was running a kitchen back when I thought I could handle New Orleans kitchens. Glad to see he's riding high there

[larrycobb]

I’m a proud Louisianan. There’s so much love that we put into everything that we do. Especially when it comes down to food and a good time.

[sbblmb]

They got a good vibe in the kitchen, love it. Giving his staff, even the new ones, the chance to shine. Great folks

[texaswader]

I've been eating at Galatoire's since I was in junior high school. It's a must do when we are in New Orleans. If you are in New Orleans you have to go and eat there. it's not inexpensive but it's not as expensive as other places and the food is top shelf.

Whatever you do though, be sure and eat at the ACME Oyster House. Come on here and thank me later.

[TheJamesawesome]

I love the Mise En Place episodes I rewatch them all the time! So happy to see more coming out!