Meet our Culinary Team
The Culinary Team on the Steamboat NATCHEZ has a diverse background in food preparation and presentation.
Meet each of them as food service professsionals and intriguing individuals.
Scott Nesbitt, Executive Chef
The New Orleans Steamboat Company is pleased to welcome Scott Nesbitt, the new Executive Chef for the Natchez. A Hawaiian native, Scott found himself in the south when he attended Louisiana Tech University. His love of the culinary arts has led him through an extensive background in the food industry, mostly in the southern states. Before joining the New Orleans Steamboat Company, Scott served as Sous Chef/Interim Executive Chef at the Royal Sonesta Hotel in New Orleans. His experience also includes several resorts, casinos, and restaurants, usually holding positions as Sous Chef or Executive Chef.
Scott has been exposed to many different cultural tastes and experiences. He also brings extensive skill in managing a team of cooks and preparing high quality food for large numbers. He has a passion for food which is absolutely necessary in this industry.
Let's hear from Scott:
Go to dish to make at home.... At home I try to make meals that you can't buy at any restaurant. One of my personal favorites is a dish called Tinola which is a Filipino dish that is kind of like a stew to be eaten with rice. There are lots of familiar south Louisiana ingredients in this dish and it is basically composed of chicken stewed with ginger, garlic, onions, and mirlitons...traditionally pepper greens are added to the broth but i am a horrible gardener so i usually omit them.
Ingredients I must have in my pantry...Soy sauce is a must for me in any pantry. I use it in sauces, marinades, and generally like to rub beef roast with it for flavor and color. I have been know to drink soy sauce from time to time.
Favorite dish...This is a hard question for a chef to answer I mean I have so many favorites from different cultures and and regions. If I have to say my favorite dish here in Louisiana it would be close but a creole style rabbit fricasse or a nicely done cochon de lait would be the tops for me. But I do enjoy a good crawfish boil too.
Personal area of expertise...I would say that my personal area of expertise in cooking would be fresh seafood. By no means am I an ichthyologist or marine biologist but I love trying out new seafood. One of my favorite fishes to prepare is barracuda in the gulf. It is said to be poisonous because its diet includes the puffer fish. Locals of the Caribean Island and people of the gulf of mexico are said to put a piece of the flesh of a barracuda on an ant hill and if the ants aren't eating it then it means there is poison in the flesh. In the pacific islands Hawaiians call it Kaku and it is not deemed poisonous and is enjoyed as a good meal. I like to sear it and serve it with courgette risotto cake with a smoked tomato beurre blanc maybe with a shaved asparagus salad tossed in a little citrus for garnish. On the Natchez we are focusing on some classic New Orleans dishes with soups and some entrees that are correlate to steam boat era menus.
Food philosphy...I would say I am a bat of the chef world...the mammals look at the bat and call it a bird and the birds look at the bat and call it a mammal. Through my career I have been a chef of many different styles of kitchens from diners, to fine dining, to steakhouses, buffets, hotels, casinos, and free standing restaurants. I would say my area of expertise, when it comes to being a chef, is giving my guests what they want and to exceed their expectations. I don't try to force anyone to like what i like, I just try to make what you like even better.
Byron Fennidy, Sous Chef
Meet Byron, a New Orleans local who also received his love of cooking from his father. Byron’s culinary story is nothing short of inspiring. His training began in 2010 as an intern at Café Hope, a culinary program that provides job placement for disadvantaged youth while giving them a hands-on experience money can’t buy. In addition to his expertise is in the culinary field, his hobbies and personal interests lie in real estate.
Byron feels very fortunate for getting a job placement on the Steamboat NATCHEZ . He has risen from cook, to Kitchen Supervisor, and in August 2016 to Sous Chef. The crew are happy to have him, as he has brought a warm personality and a multitude of skills with him.
Let’s hear from Byron:
Go-to dish to make at home: My go to dish at home would be seafoodballs. Pair them with a roux based garlic creole cream sauce and serve over angel hair pasta. The balls are made of a fatty cut of grounded beef as well as ground hot sausage,,green-yellow and red bell peppers, onion, celery, garlic, shrimp, crab and crawfish. Roll them - bake them - eat them! What you are doing there is placing New Orleans all into one bite..
Ingredient you must have in your pantry: Garlic Powder/granulated is a must for me. I use it in dressings, marinades, batters and just about every little thing I do. I'd say I have been known to cause a few garlic breaths out there...
Favorite dish: As a food professional it's hard to pinpoint one dish, but just gimme that crawfish bisque in traditional style with stuffed crawfish head, plenty of tails and river claws. Have to add sides of Mac n'Cheese, potato salad and some sweet peas.
Personal area of expertise: Culinary leadership and being a team player are two of my major strengths and secondly it would be personal all around knowledge of New Orleans cuisine/Soul Foods from A-Z.
Food Philosophy: It is simple - Eat real food. Ditch the perfection and find the joy. I believe every ingredient should be used in moderation, seasoned and prepared with love. I feel as a Sous Chef these techniques leave little room for error. Treat the Food like you would like it to treat you.
Passion for Cooking: My passion for cooking began as soon as I had permission to use the stove. From that point it was Much Success...and many fails, and each one I learned from. Becoming a good cook was handed down from both sides of my family. They taught me the same dishes in different ways so I could tweak them and make it my own. Motivation came from my dad - if you could name it he could cook it!