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Jesuit High School’s secret recipe


People know about Jesuit and its tradition of excellent, all-boys Catholic education. But did you know that the school also contributes to New Orleans culinary culture?

From old-time classics like LeRuth’s (Warren Leruth ’46) to locally sourced notables like Borgne (Brian Landry ’94), Jesuit grads help define NOLA cuisine.

Here are a few of the other Blue Jay chefs heating up NOLA kitchens: Aaron Burgau, ’92 (Patois); Nick Lama, ’99 (Avo); Ray Gruezke, ’00 (Rue 127); Carl Schaubhut, ’00 (DTB); Chad Penedo, ’97 (Court of Two Sisters); Justin LeBlanc, ’99 (Bevi Seafood); and Ian Barrilleaux, ’96 (Cochon Butcher).

Jeremy Reuther, Jesuit High School

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