Parrie’s chef to be featured in magazine
Dean Terrebonne, executive chef at Parrie’s Louisiana Grill, will be featured in Acadiana Profile magazine. Here, he displays the restaurant’s newest appetizer, oyster brouchette, in the kitchen of the restaurant.
(The Daily Review Photo by Jean L. McCorkle)
Dean Terrebonne, executive chef at Parrie’s Louisiana Grill, will be featured in Acadiana Profile magazine.
About two months ago, Terrebonne moved from his post of executive chef at Amelia Belle casino to the Morgan City restaurant.
Terrebonne worked as Parrie’s consulting chef for a few months shortly after the restaurant’s opening in 2012.
He describes the food there as “Cajun, country food that has been elevated a bit.”
Among the changes at Parrie’s, Terrebonne said he is “doctoring” the current menu options by tweaking recipes, as well as focusing on lunch specials for professionals, developing a bar menu, revamping the dessert menu and looking forward to working with the bar to coordinate food with new martini bar offerings.
The menu he is preparing is “not fast food, but good food done fast,” Terrebonne said.
Parrie’s Assistant Manager Trent Clement said the restaurant buys as much food and product locally as possible.
“We stay true to Louisiana and true to Morgan City seafood,” Clement said, noting that 99 percent of the product comes from Louisiana. Shrimp, specifically, always are purchased locally if at all possible, he said.
Terrebonne added that these are the things the restaurant is doing to “bring Morgan City back alive … it’s got to be pushed and I’m going to do the best I can through food.”
Terrebonne is a graduate of Johnson Wales University in Providence, R.I., with associate and bachelor degrees in culinary arts, and food and beverage management.
He completed European apprenticeships at the Hotel Metropole in Brussels and a U.S. apprenticeship at Landsdowne Conference and Resorts in Fairfax, Va. He has worked all over the country and in Louisiana as executive chef at Belle Terre Golf and Country Club in LaPlace, Parrie’s Louisiana Grill and the Amelia Belle casino.
Terrebonne also taught at the Chef John Folse Culinary Institute at Nicholls State University.
The chef began his career as a medical technologist. He also served two tours in Vietnam as a Green Beret where he was awarded two Purple Hearts, the Silver Star and the Bronze star.