Tallulah Crafted Food and Wine Bar, which shares its name with the small Louisiana town of Tallulah, offers a captivating environment and cuisine that will engage your senses and arouse your curiosity. Well-known Executive Chef Andy Papson serves notable, indigenous cuisine from around Louisiana, while featuring house-crafted menu items that interpret local flavors in fresh and unique ways.
The casual upscale restaurant serves breakfast, lunch and dinner and includes a wine bar, offering guests an extensive selection of fine wines by the glass.
About Executive Chef Andy Papson
Executive Chef Andy Papson, who is responsible for the hotel’s culinary operations and Tallulah, started his culinary career while in the Navy stationed abroad in Germany. It was while working in Naval Intelligence that he decided to make the radical career change and pursue his true passion in the culinary arts.
After leaving Germany, he attended the Culinary Institute of America in Hyde Park, NY. During his 4-year tenure at the CIA, he honed his skills by working in numerous New York restaurants and also an externship working with Chef John Fleer at the luxurious Relais & Chateaux Hotel Blackberry Farm in Walland, Tennessee.
Chef Andy came to the Renaissance Baton Rouge Hotel from the New Orleans Marriott. In 2005, Andy was selected as Sous-Chef to open the New Orleans Marriott at the Convention Center and Wolfe’s in the Warehouse, where he worked alongside James Beard Award-Winning Executive Chef, Thomas Wolfe. Two years later in 2007, Andy was promoted to Executive Chef where he remained until 2011.
During his tenure in New Orleans, Chef Andy was very active in numerous events and charities including the March of Dimes Signature Chef series, the National Kidney Foundation, White Linen Night, Arts for Arts Sake, and the New Orleans Food and Wine Experience.