Join the Southern Food & Beverage Museum for a demonstration from Michael Isolani, Executive Chef of Trinity Restaurant. Trinity features an eclectic menu that pays tribute the amalgamation of ethnicities that contribute to the very unique and easily recognizable flavor of modern New Orleans food culture. The demonstration will be paired with a delicious signature cocktail.
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
As Executive Chef of Trinity in New Orleans’ lower French Quarter, Michael Isolani is an accomplished culinary professional who incorporates his management expertise and background in menu development to achieve the highest standards in the kitchen. A native of Louisiana, Isolani has been involved in the restaurant industry since he was 16 and is passionate about the trade. While attending college in Florida, Isolani realized he wanted to pursue a career in the culinary industry and enrolled at Le Cordon Bleu Culinary School in Orlando. During his time there, he earned a place at Columbia Restaurant, one of the oldest and most revered establishments in the state of Florida. Seeking to work with other talented chefs, he accepted an apprenticeship at Norman’s in The Ritz-Carlton Orlando, and soon after, was hired as Chef de Partie at the highly acclaimed 5 star restaurant where he worked under world-renowned chef Norman Van Aken.
In 2007, Isolani returned to Louisiana to collaborate with Chef Scott Boswell at Stella!, a gourmet bistro in New Orleans. He quickly rose the ranks as a Sous Chef and was tasked with training employees in high-end food preparation procedures, developing and executing unique recipes, and ensuring the highest quality at the restaurant. In light of his skillset, Isolani was selected to oversee culinary operations at Stella! while opening the company’s then-newest concept, Stanley. A job offer from James Beard finalist Chef John Harris lured Isolani to Lilette, New Orleans’ critically-acclaimed French-Italian restaurant, where he served as Chef de Garde Manager. Impressed by his culinary prowess, Harris tapped the talented young chef to head up Bouligny Tavern, a sophisticated gastropub on Magazine Street that opened to rave reviews. As the Chef de Cuisine, Isolani worked closely with chef/owner John Harris to curate an innovative menu centered around small plates and cocktails. Under Isolani’s reign, the restaurant earned critical acclaim, including “Three Beans” from Times-Picayune critic Brett Anderson.
At Trinity, Isolani will focus on sourcing locally and will maintain a philosophy to utilize familiar ingredients to create unfamiliar, imaginative dishes. His menu will showcase the flavors, elements, and techniques that make up modern New Orleans cuisine.