On the heels of being crowned the 2013 King of Louisiana Seafood thanks to his speckled trout Perdu dish, chef Cody Carroll is looking to open a new restaurant to complement his Hot Tails Restaurant in New Roads.
On the heels of being crowned the 2013 King of Louisiana Seafood, Chef Cody Carroll is looking to open a new restaurant to complement his Hot Tails Restaurant in New Roads. Photo: Louisiana Seafood Baord
But Carroll, who lives in Baton Rouge and is a graduate of both LSU and the Louisiana Culinary Institute, is weighing a big decision. Either he can try to replicate the success of his restaurant in Baton Rouge, or set his sights a bit higher and try to establish himself among the world-class chefs of New Orleans.
“Baton Rouge—although it has definitely evolved—is still not a destination for the food industry. In New Orleans, you have people flying in from all over the world who are coming to dine out,” says Carroll, who is looking at possible locations in both cities. “That’s a huge difference to a chef.
But while New Orleans offers the chance for chefs like Carroll to really test and hone their culinary craft, the Crescent City is also a bigger risk. In the areas Carroll is considering in the city, primarily the French Quarter and Central Business District, it’s virtually impossible to purchase a location, and leases are much more expensive than in Baton Rouge.
Read 225BatonRouge.com article.
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