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THROUGHOUT HIS CAREER in New Orleans, Chef Phillip Lopez
has become known for the avant-garde style of cooking he showcased at
his former concepts Root and Square Root. Last year, Phillip was named
executive chef at Galatoire’s Restaurant, the French Quarter institution
known for its menu of timeless French Creole classics. He also leads
Galatoire’s 33 Bar & Steak, the contemporary steak house adjacent to the
historic restaurant. At Galatoire’s, he has been tasked with the unique
job of refi ning dishes without changing the menu. We talked with Phillip
about his infl uence in Galatoire’s kitchen and how he elevates local
ingredients with modern techniques, resulting in dishes like his updated
version of shrimp and grits.Q What’s been the best part about the last year at Galatoire’s?
It’s been a crazy time. I don’t even think I can remember most of it,
it’s been so busy. But it’s really more about the relationships here in the
building. A lot of these people have been here for well over 10 or
20 years, and so, being able to come in and inject new ideas, new
techniques, show them, inspire them, teach them is probably, in my
eyes, the biggest accomplishment and step forward. Galatoire’s, on the
original side, has been here 114 years, so there really hasn’t been much
change when it comes to the menu. I’m giving them new ideas to
enhance the ingredients that we bring in and also helping refi ne their
technique so those dishes can last another 114 years. Over on the steak
house side, it was really about a little more freedom and creativity and
helping refi ne the recipes they have and changing the recipes that I felt
needed to be completely revamped.How does your modern cooking style fi t in at Galatoire’s?
For me, modern cooking is really about learning the techniques and
how to manipulate textures and how we initially produce the food. So
[that means] being able to come in and take those same techniques
and use them on the back end at Galatoire’s because it helps refi ne
and it helps us hold our dishes. And for me, the modern cooking
techniques really go into play in that area—diff erent ways on how to
make things easier and more effi cient.by caitlin watzke | photography by john o’haganQ