As one of the 50 French Masters in America as designated by the prestigious Maitre Cuisinier de France organization, René Bajeux would seem to inhabit a rarified world of high culture and haute cuisine. In fact, the master French chef, who has made his home in New Orleans the past ten years, was born and raised on a farm in Lorraine, France, where food and cooking were an integral part of his everyday life. After receiving his culinary degree, Bajeux fulfilled his mandatory military service as a cook in the French navy, then made his way to the United States via Montreal. In 1997, Bajeux moved to New Orleans and took command of The Grill Room at the Windsor Court Hotel, where he maintained its coveted five-star designation from the Mobil Travel Guide, as well as its AAA five-diamond designation. In 2001, he opened René Bistrot, a haven of authentic French cooking in the heart of downtown New Orleans. Once John Besh purchased the La Provence property in 2007, he established the kitchen gardens, farmyard, and orchard that belonged to a restaurant serving authentic terroir (”of the earth”) cuisine. Now his friend, René Bajeux, holds the position of Executive Chef and Partner at La Provence.
