Join SoFAB for a cooking demonstration with Chef Carl Schaubhut, chef and owner of the recently opened restaurant DTB (Down the Bayou). The New Orleans native is one of the region’s most talented toques and the food at DTB reflects his modernizing approach to traditional coastal Cajun dishes.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
After graduating from Louisiana State University, Chef Carl Schaubhut had to decide if he wanted to attend LSU Law School or follow his dream to cook. After a conversation with one of his mentors, he decided on the latter and began his culinary career cooking in several mom and pop restaurants throughout New Orleans before assisting in the opening of Fire on Annunciation Street where he was a sous chef. In 2006, shortly after Hurricane Katrina hit, Schaubhut relocated to Fire on Annunciation Street’s Santa Rosa Beach, Florida location where he acted as Executive Chef and was responsible for helming the kitchen and overseeing culinary operations for four years. In 2011 he returned to his hometown of New Orleans where he accepted the position of sous chef at the critically-acclaimed Commander’s Palace. In 2013, The Commander’s Family of Restaurants chose Schaubhut for the position of Executive Chef for Café Adelaide & The Swizzle Stick Bar located in the French Quarter. Two years later Schaubhut and his former co-worker, Jean-Pierre Guidry, joined together and opened their dream restaurant, bacobar, in Covington, Louisiana. bacobar has been revered for its international street food with a Louisiana twist.
In 2017, Schaubhut decided to pursue his dreams even further and make his mark once again on the New Orleans culinary scene with the opening of his latest concept DTB. The new restaurant and bar located on Oak Street features a menu with modern interpretations of Southern Louisiana’s coastal cuisine and reflects the spirit of a shared dining experience. The beverage program focuses on creative libations using locally sourced ingredients. Schaubhut resides in New Orleans with his wife and his two young children. He is vested in the community, participating in local festivities and organizations.