Chef Alan Ehrich

Chef Alan has been Audubon’s Executive Chef for the past 15 years, leading the culinary team for Audubon’s Private Events at the Tea Room, Aquarium, and Zoo. Recently, the American Culinary Federation of Louisiana named him one of Louisiana’s Top 20 Chefs. While studying in Switzerland, he visited a variety of European countries and their respective kitchens. Chef combines diverse cultural styles with Louisiana flavors to create surprising culinary creations for events both large and small in his environmentally green catering kitchen. Chef feels that cooking is more than a craft; cooking comes from the heart and creates unique foods for the soul.