Meet our Culinary Team
Meet Marc Lewis, Director of Food & Beverage, New Orleans Steamboat Company
Marc Lewis graduated from Old Dominion University in Norfolk, Virginia with a Bachelors in Business Administration, majoring in Business Management and minoring in Human Resources. In October of 2005 after Hurricane Katrina, he traveled for his employer, Outback Restaurants, to New Orleans to assist in post Katrina rebuild. But he soon realized New Orleans had become his home and made the final decision to stay.
He accepted a Front of House Management job with the Outback Steakhouse in Metairie, while attending UNO graduate classes. In 2014 he joined the New Orleans Steamboat Company as a Food & Beverage Manager aboard the Steamboat NATCHEZ. He loves the city, its people and its culture. The Management of the Steamboat NATCHEZ was pleased to promote him in July 2016 as the Director of Food & Beverage! He has built a strong crew to serve our guests.
Marc introduces you to two of our foodservice professionals and intriguing individuals.
Steve Wells, Banquet Chef
The New Orleans Steamboat Company is excited to announce a new Banquet Chef for the Steamboat NATCHEZ, Steve Wells.
Steve has an extensive background as an accomplished Executive Chef, specializing in corporate, catering, institutional, and fine dining environments. With a degree from Delgado Community College in Culinary Arts, Steve also holds several certifications for further study and training from the Culinary Institute of America. In the past, he has served as Regional Executive Chef of Chartwells/LSU Dining for over 10 years, was an Executive Chef for Sodexo/UL at Lafayette, as well as Executive Chef and Sous Chef for fine dining at John Folse’s Lafitte’s Landing Restaurant in Donaldsonville, LA. Just before joining the Steamboat Company, Steve was Senior Executive Chef at Morrison/Our Lady of the Lake Hospital.
Favorite Dish: My go-to dish to make at home is a Pork Roast that is stuffed with green onions and garlic that is slow cooked until fork tender.
Pantry Must-have: The one thing that I must have in my pantry is Garlic.
Favorite Foods: I'm a huge lover of pasta. I really enjoy making Cajun Fettuccine.
Food Philosophy: I was born and have lived in south Louisiana all my life. The food's that we cook has so much flavor. I let the product produce it's natural flavor. Cook the cajun way. Not spicy, but rich in flavor
Passion for Food: As most men in Louisiana I started cooking as a hobby. I enjoyed it so much that I decided to make a career out of it. I enrolled in Culinary school and I was on my way to a fulfilling a great career. I had an opportunity to go to work and train at Lafitte's Landing for Chef John Folse. I learned things from him, thay I still use today. This is where I got my formal training in fine dinning. I'm so grateful for the things that he taught me
“Steve has the knowledge and skills needed to provide high-quality food in a banquet setting,” says Marc Lewis, Director of Food and Beverage for the Steamboat NATCHEZ. “He exercises diplomacy in management of staff and his passion for the culinary arts drives ensures guest satisfaction and returning customers. We are happy to have him on board".
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 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 a cook to Kitchen Supervisor, and in August 2016 to Sous Chef. The crew is 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 seafood balls. 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.
The 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.
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!