From the Backyard to the Boardroom
Meet the Team
Eteesy Cuisine brings the soulful flavors of New Orleans and the American South to modern events, blending time‑honored family recipes with refined culinary technique. Rooted in the rich traditions of Creole and Southern cooking, Eteesy celebrates bold spices, fresh local ingredients, and the warm hospitality that defines Louisiana culture. From intimate gatherings to large celebrations, the company delivers handcrafted dishes and seamless service, honoring the heritage, comfort, and vibrant spirit of Southern cuisine
Head Chef
Eluard Burt
Chef Eluard Burt is a seasoned culinary executive with 30 years of experience leading high-volume kitchens, orchestrating large-scale events, and delivering polished, memorable dining experiences for clients across the country. With roots in New Orleans and a career that spans Alaska, California, Kansas, and Texas, he brings a rare combination of creative vision, operational discipline, and calm, confident leadership to every event he oversees.
Eluard’s background includes extensive work in environments where timing, coordination, and consistency are everything. From directing culinary operations for the New Orleans Saints and Pelicans training facility to running banquet programs for Creole Cuisine Restaurant Group, he has mastered the art of feeding large groups with precision and style. He understands how to design menus that scale, how to manage teams through tight service windows, and how to maintain impeccable quality under pressure.
Eluard’s background includes extensive work in environments where timing, coordination, and consistency are everything. From directing culinary operations for the New Orleans Saints and Pelicans training facility to running banquet programs for Creole Cuisine Restaurant Group, he has mastered the art of feeding large groups with precision and style. He understands how to design menus that scale, how to manage teams through tight service windows, and how to maintain impeccable quality under pressure.
Executive Chef
David Hargrove
David is an aspiring chef, restaurateur, and author from Tallulah, Louisiana. After graduating high school, he served four years of active duty in the United States Marine Corps before pursuing his education in the Northeast, ultimately following his true passion for cooking. He earned his bachelor’s degree in culinary arts from The Culinary Institute of America in Hyde Park, NY, then spent time in Brooklyn before returning home to Louisiana to share his craft with family and community.
Rooted in a childhood shaped by garden‑to‑table traditions, David developed an early love for cooking and baking, later refining his skills in New Orleans at the French restaurant Lilette. He also founded a culinary cultural event exploring the connections between African and Caribbean cuisines and their influence on everyday food traditions
Rooted in a childhood shaped by garden‑to‑table traditions, David developed an early love for cooking and baking, later refining his skills in New Orleans at the French restaurant Lilette. He also founded a culinary cultural event exploring the connections between African and Caribbean cuisines and their influence on everyday food traditions