PROJECT | chef-owner, Michael Doyle of Maurepas Foods in New Orleans for Anthology. Here’s Michael with his most Prized Possession, a pocketknife.
“This pocketknife was a great gift from Eman Loubier, the chef of Dante’s Kitchen—where I worked for many years. It is a strangely unifying factor between all the facets of my life. I can cut into vegetables on the back of a pick-up, cut a scratchy tag out for my kids on the run, be the only one in a business meeting who can cut the king cake, or the one at the wedding who can cut string to re-hang a falling decoration. And as I get further away from cooking and spend more time managing staff and being a father and business owner, it ties me to the daily blue-collar grind that got me moving up in the business in the first place.”
Michael Doyle is the chef-owner of Maurepas Foods in New Orleans. Last year, the Bywater restaurant was named “Best New Restaurant” byNew Orleans Magazine.