Houmas House Restaurants embark on new direction under new management

Staff Report
Chef Joseph Dicapo is the new Executive Chef of the Carriage House Restaurant.

Transformation began on July 13 as Houmas House restaurants Café Burnside, Latil’s Landing Restaurant and The Carriage House Restaurant implemented changes in individual approaches to create varied menus.

Chef Joseph Dicapo is the new Executive Chef of the Carriage House Restaurant and Chef Anderson Foster is the Executive Chef of Latil’s Landing Restaurant. Both Foster and Dicapo will share responsibilities for Café Burnside.

Foster is native to Louisiana and grew up in White Castle. He said his love for cooking comes from his two grandmothers and mother. After graduating high school, he enrolled in the Culinary Arts Institution of Baton Rouge. His instructors took interest in him and were impressed by his work ethic and creativity.

“My favorite part of working at Houmas House is the ability to use fresh ingredients from our very own gardens and given the freedom to be creative,” Foster said.

“It’s so rewarding to talk to guests from New York to Europe and hear them say this is the best meal they’ve had while in Louisiana. My hope for the future is for Houmas House is to be known as much as a culinary destination as it is a historical tourist attraction.”

Impressing visitors by way of fresh ingredient based meals is an interest both chefs share.

A Baton Rouge native, Dicapo said he discovered his love for cooking while in high school. Working in various restaurants and butcher shops over a decade, he focused his interest on the farm-to-table concept. After completing the culinary program at Johnson and Wales in Denver, Colo., he returned to Baton Rouge and joined the culinary team at Houmas House in 2010.

“My style is simple, straightforward and inspired by the season and the plantation and grounds,” Dicapo said. “This property is an endless source of inspiration.”