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Louisiana cuisine with a French accent


Born in New Orleans, Aaron began his culinary career working with some of the city’s most honored chefs, including James Beard Award-winning Susan Spicer (Bayona and Mondo), and local legend, Gerard Maras (Gerard’s Downtown). In 2006, he became the Executive Chef at Bank Cafe, and that same year was named one of the Top 5 “Chefs to Watch” by Louisiana Cookin’ Magazine. In 2007, he partnered with longtime friend and entrepreneur Leon Touzet, to open Patois. Since then, Chef Aaron’s food has been recognized annually by The Times-Picayune, and featured in Garden & Gun, among other national, regional, and local publications. Most recently, he was crowned King Of Louisiana Seafood and will represent the State in 2014’s Great American Seafood Cook Off. Patois’ menu reflects Chef Aaron’s commitment to locally sourced ingredients in classic French cuisine with a patois, or local accent.


Leon and Pierre Touzet are New Orleans born and raised. Legacies to the restaurant industry, their grandfather, Leon J. Touzet came from the Pau Region of France where he did his kitchen apprenticeships. He later settled in New Orleans and worked in some of the city’s most beloved restaurants. The brothers, wishing to fulfill their lifelong dream of opening a restaurant, partnered with long time friend, former Jesuit High School classmate, and accomplished chef, Aaron Burgau. Luck and smarts on their side, the boys stumbled upon a restaurant location with a legacy all its own, in a quaint Uptown New Orleans neighborhood. Visionaries, they lovingly restored the Patois building, tucking inside bits and pieces of family history as part of the decor.





Executive Chef


Pastry Chef