47 louisianacookin.comdon’t talk about work. Our family is our main focus at all
times. Something I learned at Commander’s Palace from
Ella and Ti is that at the end of the day, the restaurant
business is a people business. It’s how you treat people—
your customers, yes, but also your employees. We live
by example, and we’re creating a culture that gets people
excited and empowers them to be in this industry.
Everything we do is fi ltered through the idea of what
Hambone is about to us, and that keeps me passionate
about the food.Q: What inspires you the most as a chef?
It’s important to us to have our own worldview and
vision when it comes to our food and not get so caught
up in keeping up with the Joneses. It’s no fun when you
do that. I feel lucky in the sense that I truly love food and
am interested in it on a base level. So, I get excited when
a new season comes around, like stone fruit season.
Th at’s its own inspiration. When I see something like
heirloom tomatoes or muscadines coming in, I start
wondering what we’re going to do with them.Q: What’s your method for changing something or
creating something new?
From A to B, it’s a lot of teamwork and collaboration.
Th ings just happen naturally when you’re surrounded
by people who all care about food. We try to fi nd that
correlation to your grandmother’s cooking or create
something that tastes like you’ve had it your whole life.
A little new, a little creative, a little stimulating, but
tethered to down-home. If I’m going to make something,
I want you to enjoy it. I feel like it’s my gift.luke hidalgo
HamboneLukeHidalgohoned his skills as a chef at
Commander’sPalace under the tutelage of ChefToryMcPhailandthehospitable direction of Ella
BrennanandTiMartin. Luke’s time at Commander’s
wereformativeyearsfor his career, but it’s also where he
methiswife,Marci.Together, they co-own Hambone in
Mandeville,withMarci handling the front of the house
andLukeleadingthekitchen with his artistic approach
tobothLouisianaandSouthern fare.
Q:NowthatHambone has been open for more than
a year,whatis thebest thing about the community
you’vebuiltaroundthe restaurant?
There’sa refreshinglyabundant number of foodies up
here.I thinkourmenudoes a good job of balancing
creativefoodwithmore simple, traditional food. We
weren’tsurewhatthiscommunity would be more
interestedin,andit’sgreat to see so many people
intoanartisticapproach that recalls something more
traditional.Butmoreimportantly, Marci and I had
a visionfora restaurant that really catered to local
families,peoplelikeourselves who have kids who are
loudina greatway.Tobe able to bring your kids to play
andhavea goodtimewhile you have a good meal is
important.It’ssomething we take pride in because it’s
hardsometimesjusttoget a kid to eat their dinner.
Q:HowdoyouandMarci stay grounded as a family
andstillmaintainthat creative element of running a
restaurant?
The hoursanddaysaren’t typical, so we have to work,
plan,andschedule.When we’re off , we’re off and we
WHERE HE COOKS
Hambone
544 Girod St.
Mandeville
985.778.05312019
PEANUT M&M’S, FUNYUNS, A LINK OF BOUDIN,
FRESH CRACKLIN’S, AND BOILED PEANUTS
WITH AN ORANGE CRUSH SODA.FAVORITE ROAD TRIP SNACK: