At Midtown Grille, we are pleased to offer fresh desserts and pastries daily – made fresh, in house, by our talented pastry chef, Bryan Joubert. Keep reading for a little on Chef Bryan’s background and make plans to come in and try his sweet treats soon!
Chef Bryan grew up in Louisiana and with that Cajun heritage, he developed a strong interest in cooking at a young age. He was raised in Baton Rouge around people whom all knew how to cook… something he took for granted until he realized he had a knack for it in his early teens.
Bread was Chef Bryan’s first passion when it comes to food – mainly, the pairing of flavors and coming up with new ideas on how those flavors play off each other. Today, his heart is more in the savory aspects of food.
One of his favorite things to do is change someone’s perception of food. Chef Bryan says, “perhaps you grew up eating poorly prepared vegetables, like overly steamed cauliflower, mushy Brussel sprouts, or canned olives. It lights me on fire to see peoples’ minds open up when they realize a food’s potential that they have hated their whole life.”
Having a passion for producing quality food and giving exceptional service is what Chef Bryan prides himself on. He loves being part of a strong team with purpose while teaching, learning, and growing together.
Chef Bryan has been with Midtown Grille since 2016. He is in charge of creating all of our delectable desserts and brunch pastries. He also assists Chef Marshall Smith with creations for wine dinners, designing the dessert course for each of these dinners.
Chef Bryan’s Achievements:
- Privately held underground wine pairing dinners (Current)
- Private culinary classes taught at Whisk (2015)
- Menu consultation for Trali Morrisville location (2014)
- Race to Cannes Cooking Competition – 3rd place overall (2009)
- Alligator Soiree Cooking Competition Team – 3rd place (2008)
- Governor Jindal’s Inaugural Ball – Commissioned to provide several bread sculptures