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As Executive Chef of Galatoire’s, Michael Sichel manages one of the largest and busiest fine dining kitchens in New Orleans, overseeing a staff of more than 30 and preparing the James Beard Award-winning restaurant’s signature dishes.
In addition to his work to date in New Orleans, Sichel has spent more than 13 years honing his cooking skills in Provence, France, and in the kitchens of notable restaurants nationwide including Rubicon with Traci des Jardins in San Francisco and Gotham Bar & Grill with Alfred Portale in New York.
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