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WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING? WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS? IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT? When we first moved here, we knew it was the cocktail capital of the world.I don’t normally eat breakfast, I just have coffee. It’s something that really ties into New Orleans. That’s just a nice drink to sip on and enjoy the day. It’s the number-one-selling dish on the menu because a lot of people have never had goat, but so many people really, really enjoy the dish. Now you usually see curry goat with white rice in the Caribbean, but I think what makes mine so special in unique and ties in with the restaurant is the sweet potato gnocchi. Learning from Italian chefs, I had spent a lot of time making pasta. Curried goat you can find anywhere in the Caribbean, but I wanted to do it a little bit differently. What’s a dish you think that best describes Compère Lapin?īelieve it or not, it’s the curried goat.That was very important for me because I could’ve cooked Italian or French food all my life, but I wanted to find my roots being from St. Which for me was finding my culinary voice along the way. But I think now I’m at the point where I’m using those techniques, but using Caribbean ingredients. It was me honing my skills as a young cook and learning techniques that I couldn’t back home. It’s really my journey becoming a chef, working for really great chefs. So, that’s definitely a common thread for both of us. Lucia is that the city has been influenced by the people from Africa, Cuba, Portugal, England and France brought over during the slave trade-they all settled here and kind of left their mark, which you see speckled throughout the Caribbean. Another similarity between New Orleans and St. People say they have a very nonchalant outlook on life in New Orleans, and that’s something we do back home in St. There are a lot of similarities and that’s why I really wanted to live here. That was something that my dad really tried to push for. It was about focusing on our roots and our heritage. But us becoming independent was really us putting our best foot forward.

It was instrumental because the island is French and British, so we had strong ties with both countries. Lucia a part of shaping who you are today? So, that’s something I really wanted to be a part of. I think eating and having a good meal really brings people joy. I wanted to share those things through cooking. It was a very social interaction we had every day.

Just being together, talking about things going on around us. For my family, having lunch together on the veranda back home was a big thing. Everybody has to eat! When you get to share those moments with other people around you it becomes very special.