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.
Netter has studied under American Culinary Federation (ACF), Delgado Culinary, and Houston Culinary (HCC) Art Programs. He’s 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 United States Presidents George Bush Sr. and Bill Clinton. Chef Netter has gained experience working in some of New Orleans finest restaurants such as Commander’s Palace, Palace Café Nola, Emeril’s Restaurant, Muriel’s Jackson Square, and G.W. Finns just to name of few. 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. Their guidance has taught him to play close attention to detail and inspired him to strive for excellence in growing his culinary craft.