Ryan Andre'

Ryan Andre’ serves as one of the three sous chefs in Chef Michael Johnson’s kitchen.

Andre has always loved the flavors of Louisiana cuisine. A native of Gonzales, his passion for cooking was fueled by his first job in a kitchen at J. Alexander’s in Baton Rouge in 2000. He further honed his skills at the Louisiana Culinary Institute, graduating valedictorian of two classes in 2007. He then started working all positions of the line at the heralded Commander’s Palace in New Orleans. He returned to Baton Rouge in 2007 and worked as a Kitchen Manager in several restaurants, including Mandina’s, Stroube’s, and Capital City Grill. In 2009, he returned to Commander’s Palace to refine his skills and develop his cooking technique.

Ryan returned to Baton Rouge as the Chef at Le Creole in 2010, where He won numerous culinary awards by using his God-given talent for plate presentations and flavor profiling. Among the awards was the 2012 “Chef to Watch” from Louisiana Cooking magazine. He was also featured on TV shows, including Out da Bayou with John Jackson and Louisiana Sportsman TV. He then opened other restaurants, including City Pork Brasserie, Bar, and Soji Modern Asian.

In 2017 and 2019, Ryan was awarded “225 Magazine Best Chef” and 2017 Baton Rouge’s Business Report’s “40 Under 40”

Ryan has had an impressive stint on the Food Network and Travel Channel with shows including, “Burgers, Brew and Que,” “And Ginormous Foods,” and a finalist on the most-watched cooking competition “Chopped.”

Ryan is a devoted husband and proud father of two children who consume his time when he is not in the kitchen creating.