NEW IBERIA, La. --- The 2020 Louisiana Seafood Great Southern Chefs Food Demo will feature 2019 King of Louisiana Seafood, Executive Chef Nathan Richard of DTB (Down the Bayou) Restaurant in New Orleans.
The demo will be in a new location this year, Cane River Pecan Company (254 W. Main St.) on April 3, at 8:30 a.m. Tickets are $25 per person and include all tastings of the food prepared. To purchase tickets, day passes and all inclusive passes, visit
There will also be a special appearance by Jady Regard, “Chief Nut Officer” from Cane River Pecan Company. The seafood for the event will be provided by Delcambre Direct Seafood. This event is sponsored by the Louisiana Seafood Promotions and Marketing Board and Cane River Pecan Company.
About Nathan Richard:
Nathan Richard’s passion for food was forged in Thibodaux, La. As a child there, he helped his grandfather raise livestock and vegetables while also learning how to cook authentic Cajun cuisine with his father. Nathan’s family being avid fishermen and hunters set the foundation for his deep appreciation for and knowledge of the fish, fowl and livestock found in South Louisiana.
Nathan began working at Commander’s Palace under Chef Tory MacPhaille, where he served as pastry chef, sous chef and in-house butcher for five years. Next, he moved to Europe to study different butchers in France and Italy.
Upon returning stateside Nathan settled in Charleston, Sc., where he worked with Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk. He returned to New Orleans to hone his sausage-making and charcuterie skills at Cochon, under the guidance of Donald Link, then Restaurant R’evolution with John Folse and Rick Tramanto.
His first Executive Chef position was at the bustling Kingfish, where he worked for three years before accepting the Executive Chef position at Cavan in Spring of 2017. He is currently the Executive Chef at DTB Restaurant in New Orleans.
Nathan draws upon all of these vast experiences to create dishes that are reflective of his life and travels. His dishes are based upon the freshest local ingredients and believes that food should be hearty, nostalgic and exciting.
Nathan has been recognized among the “Great Chefs in Louisiana” by Louisiana Life Magazine, was a Louisiana Cookin’ “Chef to Watch” in 2016 and was among the ACF’s 2016 “Up and Coming Chefs”.
When not in the kitchen, Richard hunts, fishes and has become heavily involved with representing the Louisiana Seafood Board. Nathan also serves on the Thibodaux Volunteer Fire Department and as an adjunct Professor at The Chef John Folse Culinary Institute at Nicholls State University.
About the Festival:
With a focus on Great Southern Writers, the Books Along the Teche Literary Festival highlights Iberia Parish authors and others who write about the unique culture of Louisiana. Events include cooking demonstrations, workshops on writing, book fair, academic symposiums, receptions, poetry, music, live oak walk, movie screenings, children's activities, readers theater and more. Participants can learn Cajun dancing or how to play bouree, and tour the areas described in the Dave Robicheaux novels.
To purchase tickets, day passes and all inclusive passes, visit