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Chef Ross Eirich
As a third generation chef, Ross Eirich shares a rich history and love of exceptional cuisine, following in the footsteps of his great grandfather and grandfather, both restaurateurs, Chef Eirich took an entry level position at Drago’s in Metairie, LA. Certain of his career path and quite interested in cooking, Chef Ross attended and graduated from the Culinary Arts Department of Delgado Community College. While in school, he had started as kitchen aide at Galatoire's in New Orleans in 1994. His adventure then led him to train under Master Chef Kevin Graham before returning to the the famed kitchens of Galatoire's as a line cook. He left again to work as a sous chef for the Bravo! Corporation, opening both the New Orleans and Metairie locations. He then returned to Galatoire's in 2000 as an established chef. Chef Ross took the reigns of the Bourbon Street mainstay and continued the restaurant's tradition of serving the inimitable French-Creole dishes. Specializing in the stuffed eggplant, shrimp remoulade, trout amandine, and oysters Rockefeller loved by generations of Galatoire's diners, Ross helped the restaurant win the coveted James Beard Foundation's Outstanding Restaurant Award in 2005. In 2006, Ross left Galatoire's behind for good and moved his family north of Lake Pontchartrain. With dreams of his own restaurants becoming finalized he and his family settled in the city of Slidell. In the aftermath of Hurricane Katrina and with a determined spirit, Chef Ross started rebuilding his dreams and has opened Red Fish Trading Company (2006) and Nick & Nate's Catering Co (2007), while awaiting the completion of his first full service restaurant, Nathan's.
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The Eirich Family's Flavorful History |
Executive Chef Ross Eirich’s family has a long history of owning and operating restaurants in Europe and in America.
Ross’s great grandfather, Johann Wolfgang Eirich was born in Nuremberg, Germany on Christmas Day 1871. On May 10, 1898 he married Anna Katharina Eberlein at his restaurant in Nuremberg, Germany. They later had a son, Julius P. Eirich who was born on December 10, 1908 at 11:00 AM.
Julius P. Eirich came to the United States in 1929 and settled in Cleveland, Ohio where he owned and operated his own restaurant. He later moved to New Orleans and married Clara Gumbinger in 1935. The ceremony was held at Kolb’s Restaurant in downtown New Orleans which was a historic German restaurant. His first love was cooking but due to the economy, he had to fall back on his education of a master carpenter.
Clara and Julius had a son, Julius F. Eirich, Jr. in 1948 better known as Sonny. Sonny presently owns and operates a restaurant at Cypress Cove Marina or Cypress Cove Grill. The restaurant specializes in fresh seafood and steaks.
Ross Eirich was born on April 30, 1974. He graduated from Delgado University with a Culinary Arts degree. He has cooked at many fine restaurants in New Orleans and is better known as the Executive Chef at Galatoire’s Restaurant where he cooked for the James Beard Awards in New York. As a result, Galatoire’s won the Prestigious Restaurant of the Year Award and the top restaurant in the United States for the year 2003.
Ross now embarks on his own journey with Nathan’s Restaurant named after his eldest son. The restaurant will be slightly up scaled in the hopes of capturing some of the Creole classic dishes of Louisiana.
Thank you for coming to Nathan’s and we hope you enjoy the food.
The Eirich Family |
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