Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month “stage” with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro “Savoir Faire” in the St. Charles Hotel as Chef de Cuisine. In 1985, she travelled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel’s “Henri” (consultant chef, Marc Haeberlin of l’Auberge de I’ill).
In 1986 she left to open the tiny “Bistro at Maison de Ville” in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened Bayona in a beautiful, 200-year-old cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications from Food and Wine, Saveur, and Food Arts, to Travel & Leisure, Bon Appetit, The New York Times and more. [+]
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