Next To Eat

Wholistic™, Organic, Gluten-Free, and Dietary Restrictive Cuisine

New Orleans’ Culinary Ambassador

Executive Chef Gary Netter is a New Orleans native and an alumnus of New Orleans Center for Creative Arts (NOCCA) where he studied classical music. Netter was taught to read music in elementary school and begin playing instruments such as the violin, piano and trumpet. He’s played alongside of Wynton Marsalis, and other local musicians. Netter was awarded a music scholarship to Southern University but decided to pursue his passions for cooking. His love for cooking was ignited at young age. Netter would eagerly wait to taste the flavor medleys of his mother’s (Elnora Netter) homemade dishes. The awe of her ability to combine ingredients to make select recipes sparked a flame within him.

Experience

Netter has studied at Delgado Culinary Arts Program and after Hurricane Katrina, he attended Houston Culinary (HCC) Art Programs to continue his education. He is also a member of the American Culinary Federation (ACF) where he worked with international chefs and companies throughout the United States. Netter has amassed well over 20 years of hands-on experience in the food industry. Netter’s culinary career boasts the prestigious honor of cooking for former U.S. Presidents George Bush Sr., Bill Clinton, governors, and currently Mayor LaToya Cantrell. Chef Netter has work his way in this industry by starting off as a dishwasher, and becoming an Executive chef, corporate chef to becoming a business owner. Chef Netter has gained experience working in some of the finest hotels, resorts, food plants, universities, and restaurants such as Commander’s Palace, Palace Café,NOLA, Emeril’s, Muriel’s Jackson Square/Palms Springs, G.W. Finns, and Hyde Park Grille just to name a few. Netter has served as the Area Director in Charter schools system, Pre K-12, and higher Ed for child nutrition & sports nutrition. He’s worked with chefs like Paul Prudhomme, John Folse, Dickie Brennan, Jamie Shannon, Emeril Lagasse, Charlie Trotter, Leah Chase, Poppy Tucker and Norman Van Akin. Having the opportunity to work with doctors, dietitians, nutritionists, food scientists and pediatricians gave him the guidance to play close attention to detail and inspired him to strive for excellence in growing his culinary passion.

Mission, Purpose, Commitment.

I, Chef Gary Netter, mission and purpose as the Culinary Ambassador for the city of New Orleans is to promote and improve cultural diversity, equity, inclusion, and health & wellness citywide in the hospitality industry. In this position, I strive to be a highly accomplished and result-oriented professional of integrity.

As the Culinary Ambassador for the City of New Orleans, I will continue my work which includes innovative conceptualization with partnership, and developing a deliberate strategy to increase workforce diversity in the hospitality industry. I will implement the the principles of mindful eating, sustainability, and utilizing resources to stop food waste, food insecurities, and food deserts in underprivileged communities.

Partnering with local, national, and international experts will help decrease the high statistics of chronic diseases/illnesses and combat the issues of inequity plaguing our communities. We will create a platform of knowledge by providing lessons on how the environment and economy play important roles in the development of health and wellness. My goals is to empower, encourage, and help to expand existing businesses, creating new business opportunities for the disenfranchised, food manufacturing, and innovative instructional spaces for teaching & learning.

Together we can create a healthier New Orleans, without losing any flavor and culture. This partnership with the City of New Orleans has been formed to help bridge our culinary & hospitality industry. We are a City of Yes!

With Appreciation,