Master Chef New Orleans - Swank Specialty Produce

Saturday January 11, 2020 6:30 PM to 9:30 PM

New Orleans

Benefiting: Gumbo Limbo

Saturday January 11, 2020 6:30 PM to 9:30 PM

Joe Teidmann
La Petite Grocery

Joseph Tiedmann grew up in the rural town of Warren, Connecticut where he helped his family raise farm animals such as cows, lambs, pigs, chickens, ducks and geese, as well as maintain a large vegetable garden. It was this exposure to fresh organic ingredients and farm life that kick started his love for the culinary world.

After graduating from New England College in Henniker, New Hampshire, Tiedmann visited New Orleans for the first time to volunteer in the aftermath of Hurricane Katrina. In September of 2008, he returned to New Orleans to live, and to realize his dream of a career in fine dining. He was quickly hired at La Petite Grocery as a line cook. In 2012, Tiedmann was promoted to Sous Chef and in 2016, he took on the role of Chef de Cuisine. In October of 2016, Joe married the love of his life, Jess. When not in the kitchen, Tiedmann enjoys seeing live music, reading history and science fiction, and spending time with wife and friends.

Paul DiMaria
Paladar 511

Paul DiMaria grew up in a small town in the rural town of Bantam, Connecticut where he was raised by his mother and three sisters. Growing up in a single parent home, he stared working in kitchens at a young age, working his way up from dishwasher to lead line cook at a small home town restaurant by the age of 16. Paul soon realized that he wanted to become a chef, and enrolled in The New England Culinary Institute in Montpelier, VT. After graduating with a B.A. in culinary arts, he traveled the US throughout his early 20s, working and eating in as many cities as he could. He moved to New Orleans for the first time in 2009 at the age of 21 and worked for Susan Spicer, and fell in love with the city, the culture, and the food. After leaving Bayona he became the CDC at a James Beard Nominated restaurant Community Table back home in Washington, CT.

He spent three years honing his skills under Joel Viehland. He worked with nearly 100% local ingredients, learning to pickle and preserve the seasons, built a root cellar to sustain the restaurant with produce through the harsh winters, learned whole animal butchering, and snout to tail cooking. Wanting to leave the comfort of home and run from winter he took the CDC potion for Justin Devillier at his second restaurant, Balise. After a two-year stint at Blaise, he moved on to where he is now Paladar 511. Paul has been here at Paladar for three years now, working with as much local product as possible and running an ever evolving menu and kitchen at this very popular restaurant in the Marigny.

Jessica Stokes
Molly’s Rise & Shine

Jess was born and raised in the Iowa heartland, where she grew up baking with her Grandma Skip. After graduating with a bachelor’s degree from the University of Iowa in 2004, she made the big drive west to California. Working server and barista jobs in cafes around San Francisco, she transitioned to the back of house at Cafe Madeleine in 2006. Jess gained original pop-up experience with Sub-Culture Dining, and next, landed the Pastry Chef gig at the SF Opera House in 2007. After training in wedding cake production at Beaux Gateaux in 2008, she fulfilled a heart-song call to New Orleans in 2009.

Jess was hired in the pastry kitchen at Emeril’s flagship restaurant upon arrival in the Crescent City, where she earned the title of Pastry Chef in 2010. In her New Orleans tenure, Jess has assisted the opening and helmed original pastry programs for three new restaurants: Maurepas Foods, Paladar 511, and Molly’s Rise and Shine. Jess is married to uptown sweetheart and La Petite Grocery Executive Chef Joseph Tiedmann, and currently a co-pastry chef at Molly’s (sister restaurant to the infamous sandwich shop, Turkey and the Wolf) with the talented Liz Hollinger.

Chris Hamm
Coquette

I learned how to cook from single mother in Seattle, Washington. There I also started my career with Tom Douglas restaurant group for 13 years at several of his restaurants learning a wide variety of cuisines and local seasonal, sustainable cooking. I learned to fall in love with seafood and local produce. Now I’ve brought my knowledge and passion to the magical city of New Orleans where I am a sous chef at Coquette. Learning to bring my skill set and knowledge to the south and its beautiful culture.