chef todd pulsinelli
Chef Todd Pulsinelli is the Executive Chef of Restaurant August. Born in Germany and raised in Ohio, Chef Pulsinelli began cooking at a young age in local kitchens. Following Katrina, he immediately returned to the city and threw himself into the reopening of August and relief work. BRG then asked Chef Todd to help him open Domenica and later, American Sector. Chef Pulsinelli moved from the American Sector to Besh Steak in 2012 to lead the kitchen as Executive Chef, creating playful and delicious dishes enjoyed by casino goers, tourists and locals. Chef Pulsinelli was named Chef to Watch in 2010 by Louisiana Cookin'. Todd is a dedicated member of the New Orleans' community, serving on the advisory board of the Sankofa Farmers Market and volunteering his time with local organizations such as Cafe Reconcile.
Chef Patricia Morton
At just 15 years old, Patricia started working at several homemade ice cream shops, during which this Columbus, Ohio native discovered her passion for dessert.
While working for a local bakery, Patricia’s love of all things pastry intensified, so she enrolled in the French Culinary Institute in Manhattan, now known as ICC.
Patricia and her husband, Nick, met while both attending culinary school, and remained in New York City for some time after.
After school Patricia worked at a bakery and for a catering company. Then she met Chef Andrea Bucheli who hired her on the spot for her first restaurant job at Parlor Steak and Fish. As destiny would have it, Patricia visited New Orleans for a wedding and instantly knew she belonged in the Big Easy.
Upon arrival in 2011, Patricia started as a pastry cook at Restaurant August for Chef Kelly Fields, who has been her mentor ever since. Two years later, she became Kelly’s sous chef. Under Chef Kelly's tutelage, Patricia continued to grow and learned the ins and outs of running a pastry kitchen.
In 2015 Patricia took over the Pastry Department at Restaurant August upholding the standards and ethics that the restaurant was built upon.