Meet The Chef

Lance was born and raised in the rich southern culture of New Orleans under the guidance of his father and family. The oldest fraternal twin of Jesse “The Midnight Creeper” Hathorne former WWOZ DJ, and Banquet Captain, his father instilled early culinary foundations.

His first recipe Banana Fosters which his father performed in the ballrooms for over a thousand people was given to Lance at the tender age of seven years old. Self training in his home kitchen during high school he began prepping for the culinary arts program at Delgado Community College in New Orleans during the fall of 2000.

Lance would then officially become an apprentice at the famed New Orleans Hilton Riverside where his father worked for over thirty years. Under the tutelage of Executive Chef David Woodward and countless other chefs Lance would then move on to various restaurants and hotels before co-owning The Crimson House Restaurant in 2010.

This made him one of the youngest Executive Chefs Treme as a cook. He would then go on to complete his second stint with Culinary Arts School at August Escoffier in Boulder Colorado. For the past several years he would be an Executive Chef in healthcare using his culinary knowledge and experience to become the Corporate Executive Chef with Cura Hospitality.

Chef Lance has been catering events since 2001 producing weddings, anniversaries, and meal prep as well as offering sugar free and preservative free salad dressings, sauces, cooking demo’s. speaking at various schools, teaching healthy cooking and eating as well as mentoring other chefs. In 2021 Chef Lance released his first e-cookbook titled “I See Ya Cooking” featured above which has over 20 pescatarian and vegan recipes.

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Lance was born and raised in the rich southern culture of New Orleans under the guidance of his father and family. The oldest fraternal twin of Jesse “The Midnight Creeper” Hathorne former WWOZ DJ, and Banquet Captain, his father instilled early culinary foundations.

His first recipe Banana Fosters which his father performed in the ballrooms for over a thousand people was given to Lance at the tender age of seven years old. Self training in his home kitchen during high school he began prepping for the culinary arts program at Delgado Community College in New Orleans during the fall of 2000.

Lance would then officially become an apprentice at the famed New Orleans Hilton Riverside where his father worked for over thirty years. Under the tutelage of Executive Chef David Woodward and countless other chefs Lance would then move on to various restaurants and hotels before co-owning The Crimson House Restaurant in 2010.

This made him one of the youngest Executive Chefs Treme as a cook. He would then go on to complete his second stint with Culinary Arts School at August Escoffier in Boulder Colorado. For the past several years he would be an Executive Chef in healthcare using his culinary knowledge and experience to become the Corporate Executive Chef with Cura Hospitality.

Chef Lance has been catering events since 2001 producing weddings, anniversaries, and meal prep as well as offering sugar free and preservative free salad dressings, sauces, cooking demo’s. speaking at various schools, teaching healthy cooking and eating as well as mentoring other chefs. In 2021 Chef Lance released his first e-cookbook titled “I See Ya Cooking” featured above which has over 20 pescatarian and vegan recipes.

Recipes For Your Appetite

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