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Abe de la Houssaye

- Executive Chef

Chef de la Houssaye was born and raised down south but considers New York the city of his soul. The New York Times stated that, prior to Abe’s arrival from Breaux Bridge, Louisiana, the cuisine virtually missing from New York was some of this country’s most original and best regional food...the rich specialties from Cajun and Creole kitchens. In the 1980’s, Abe brought the food he loved to the city he loves with his restaurants La Louisiana and Texarkana.

With many years experience and the many influences of this great international city, his culinary palette has broadened to include a diverse range of cuisines bound together in a repertoire with that one essential ingredient of cooking... love. His commitment to quality and his innovative flair serves to guarantee that each of the guests will be fully satisfied and all of the hosts’ expectations surpassed.
Abe de la Houssaye