Chef Dennis and wife Kelly


In the kitchen

Chef Dennis & Key Staff

Chef Dennis was raised and schooled in the New Orleans area since 1952, Chef Dennis has worked for several of the leading chefs in New Orleans since 1971. Namely Executive Chef Robert Finley of Masson’s Restaurant Francais, noted for the high quality Creole/French Provincial food that made the restaurant famous. Then Chef Claude Aubert of Romanoff’s Fine Dining, a renowned Frenchman with many years in the kitchen and titled a French Master Chef. A brief stint with Creole Chef Nathaniel Burton at the re-opening of Broussard’s in the 1970's, And then Chef Gunter Preuss of the famed Five Star Versailles Restaurant in uptown New Orleans, where Dennis worked for 15 years, the latter years as Executive Chef. And during that tenure cooked for the Papal Entourage during Pope John Paul II’s visit toNew Orleans, hence, the current Pope Benedict.

Founding Le Parvenu

Eventually, in September of 1995, Dennis purchased a small tea house business in the Kenner area outside New Orleans and began a six month project of re-building, renovation, and additions to open his own restaurant. So with 26 years in the making that restaurant opened in April of 1996, and is now the well known Chef Dennis’ cuisine is labeled “Innovative American Creole”. Chef Dennis uses his extensive European culinary background, his knowledge of American products, and his love for South Louisiana andNew Orleans flavors to formulate elegance in American and Creole Dining. His menu features local seafood, veal, beef, duck , lamb, etc. all prepared by European technique yet filled with New Orleans flavors and American elegance.

Chef Dennis’ accomplishments include

• Founding President – Local American Culinary Federation Jr. Chapter,1976, with the help of Chef Paul Prudhomme at Commanders Palace


• Original Board Member setting up of Delgado Culinary Apprenticeship Program from 1978-1981(Worked with National Officers, then worked with and trained 25+
• Apprentices, several are known chefs today)


• Sergeant at Arms -New Orleans’ ACF Chapter 1978 – 1982


• In the original PBS-TV Special “Hot Stuff”, the “pilot” for the Great Chef Series, 1976


• ACF Culinary Competition - Coordinator -Louisiana Food Festival in the Rivergate-New Orleans, 1978


• Team Member/New Orleans - Pan American Olympic Tryout Competition 1978(Gold Medal, Best of Show- Team/Hot Competition)


• Member/Treasurer “Les Toques Blanche”, a world wide chef’s organization, 1979-1981


• Cooked at the Notre Dame Seminary for the Papal Entourage during Pope John Paul II ‘s visit toNew Orleans in 1987, present at the luncheon was the now Pope
• Benedict with Secret Service, Interpol, etc.


• Silver Medal Winner - American Culinary Federation Hot Food Displayed Cold Food Competition (1989)


• Featured in Great Chefs Series “Louisiana New Garde” 1990 (3 Episodes)


• Recognized - “Gastronomy World Star” -Mumm Champagne 1991


• Worked and contributed to the “Chefs Charity for Children”, St. Michael’s Special School, throughout 15 years at The Versailles Restaurant


• Many appearances/demonstrations on local television, WWL, WDSU, WYES


• Many Food & Wine Dinners, including Mondavi Winery, the Chaine de Rotisseries, the International Food & Wine Society


• Cooked at Nichols State University with Chef John Folse, Nichols Culinary Arts Institute, 1998


• Cooked in the home of Mrs. Lindy Boggs, for Catholic Charities, 2003


• Produced/held cooking demonstrations/classes for Jeff. Parish Recreation Dept. / Ochsner Clinics, etc., 2002-2003


• Judged ACF sponsored “Hot Food Displayed Cold” competition, Biloxi,MS, 2003


• A Chef/Consultant for St. Charles School Parish High School Culinary Arts Program at the Satellite Center, 2005 to present

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