 EXECUTIVE CHEF DAVID WIEBELT grew up
working in family restaurants in New Orleans.
Following a trip to Paris, Wiebelt realized that cooking
was his chosen path, and entered the acclaimed Delgado Culinary Arts program. There, he apprenticed with
the great French chef, Gerard Crozier. Wiebelt notes
that Crozier was a very demanding teacher: "I even
practiced flipping rocks in a saucepan."
Following graduation, he stayed on with the
Croziers for two more years, rising to sous chef. David
gained additional experience at private clubs, hotels
and in the French Quarter, working with Chef Mark
Latino. Wiebelt credits Crozier for teaching him the
foundations of French cooking that is the basis for all
good food preparation. From Latino, he learned artful
plate presentation and the blending of different flavors
and cuisines.
 Now, as executive chef of Cajun
Cabin, as well as the catering and private party venue,
Bourbon Vieux, Wiebelt plans to put his personal
stamp on the restaurant menus, cuisine for special
events and the introduction of new dishes.
From New Orleans to Paris and back, Wiebelt's
passion, experience and talents have led him to cross
cultural boundaries in culinary creativity, to the
delight of his many patrons.
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