Chef David Gotter
Chef David Gotter, from Chicago, Illinois, became interested in cooking at a very young age in his mother’s kitchen. While attending the University of Illinois, Dave traveled to New Orleans. He fell in love with the food New Orleans had to offer, and upon returning to Illinois, began working restaurants. After graduation, Dave moved to Charleston, South Carolina and was enrolled in the culinary arts program at Johnson & Wales University.

During his time in culinary school, Dave worked at Sonoma Wine Bar and Café, a restaurant with a 200-bottle wine list. Seeking a more aggressive role, Dave not only cooked in the kitchen, but waited tables and bartended – which enabled him to attend weekly wine classes and broaden his viticulture knowledge – a great asset for any chef. During his last semester at Johnson & Wales, Dave earned an externship training under Chef Wolfgang Puck at Spago in Chicago.

Staying in Charleston after graduation, Dave was hired for Fish – an upscale seafood restaurant. Dave helped develop the restaurant from the beginning – including finishing the new kitchen plans, choosing all equipment and supplies, and creating menu items. Dave was given the title of Executive Sous Chef, and after eight months, the Charleston City Paper voted Fish the “Best New Restaurant” in Charleston. Although things were going well, Dave really wanted to experience cooking in New Orleans.

Dave next interviewed with Marriott, and two months later he accepted an MIT position with Chef Mark Beaupre at the New Orleans Marriott. After completing the six month program, Dave became the Specialty Restaurant Chef for The Riverview Restaurant, located on the 41st floor of the hotel. While in the Riverview, Dave implemented a new menu and wine list, gaining recognition from local food critic Tom Fitzmorris as the “Most Improved Restaurant in the City” for 2003. Wanting to add banquet style cooking to his list of experience, Dave moved to the banquet kitchen in June 2003, as the Senior Banquet Chef. Here Dave orchestrated parties for 10-3000 guests, often several orchestrated at the same time.

Wanting to do something on his own, Dave started to think about his future plans. It was at this exact time that Hurricane Katrina hit. After returning to the city in October 2005, Dave stumbled upon a small cake shop for rent on Magazine Street. It had a kitchen which required minor changes and was perfect for catering or any type of chef services.

In January 2006, Gott Gourmet Catering opened. Dave described his business as “specialized catering/private chef services”. In-home Fine Dining dinner parties was his specialty. He also catered film shoots, photo shoots, corporate parties up to 200 people and themed parties. Dave also served as a private chef in New Orleans during this time.

Ready for the next adventure, Dave and wife Christy Parker opened Gott Gourmet Café in October of 2008 at 3100 Magazine Street. The menu is described as “Casual Gourmet”, offering unique salad and sandwich items, soups, gourmet burgers, as well as daily specials. A surprising favorite among Café regulars, the Original Chicago-style Hotdog.

The Philosophy of Gott Gourmet is very simple: Homemade, Fresh, and Unique. Recipe items – sauces, soups, marinades, and dressings are made from scratch by Dave and his staff. Meats are also cooked in house, as well as special dessert creations. Many of the fresh herbs Dave uses are organic, as well as produce and other ingredients when available. The goal is to create a unique casual meal in a relaxed setting; a neighborhood dining spot for food lovers who can expect fine dining detail and standards in even the most casual of dishes.
| http://ggsneworleans.com/

Price: $$
Dress Code: Casual
Meals: Lunch
BYOB: N/A

Address: 3100 Magazine Street, New Orleans Louisiana 70115
Phone: 504-373-6579