The experience in Europe was incomparable, but family ties brought the Chef back home where he worked in Lafayette for a year before coming back to New Orleans. As Executive Chef of Paella Restaurant, specializing in authentic Spanish cuisine, Chef Boulet was honored with a three bean rating by the Times Picayune.
As a caterer for over ten years, Keith has worked as the Executive Chef for both Martin Wine Cellar and Southern Hospitality Catering. He has catered numerous events from small dinners for two people to large weddings for up to six hundred people. He also worked for Joel's Catering where he was a party chef in charge of small dinner parties and cocktail affairs. As a partner in Les Amis Catering, Keith specialized in small intimate gatherings and dinner parties. He has also traveled to National Food Service Conventions where he created recipes and demonstrated Culinary appliances for the Rival Company.
Chef Boulet is excited to offer home diners the benefit of his vast experience. He will use his knowledge of classic techniques and network of local purveyors to provide clients with a restaurant quality experience.
