Chef
Kristen Essig
- Discipline
- Chef
Portrait of Kristen Essig
i. Biography
Training at Johnson & Wales University gave Kristen Essig the base; the work that followed gave it range. Her early years moved through Florida, then into New Orleans kitchens, where the sequence was practical and familiar to any line cook: dishwashing, cooking, chef posts, and eventually ownership in the room as a partner. New Orleans is where that progression becomes legible in the craft record. Essig worked as a cook at Emeril's in New Orleans, Louisiana, then served as market manager at Crescent City Farmers Markets in New Orleans, Louisiana, before stepping into the kitchen as chef at Sainte Marie in New Orleans, Louisiana from 2013.
Where They Are Now
The scale of the work is measured in years, not slogans. “I’ve been working in food for about 30 years,” she says.
Career - Culinary director, Stonewood Farm, Millbrook, New York (2023–present) - Cook, Emeril's, New Orleans, Louisiana - Market manager, Crescent City Farmers Markets, New Orleans, Louisiana - Chef, Sainte Marie, New Orleans, Louisiana (from 2013) - Partner, Coquette, New Orleans, Louisiana (from 2016) - Consultant, Dauphine's, Washington, D.C. Education: Johnson & Wales University
Signature
Kristen's signature dishes include Big-Batch Bolognese.
In Their Words “I’ve been working in food for about 30 years.”
FAQ What is Kristen Essig's current role? Kristen Essig is Director of Culinary Outreach and Development. Where did Kristen Essig train or study? Kristen Essig trained at Johnson & Wales University. What is Kristen Essig known for? New Orleans cuisine.
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