Chef Battistella’s love for cooking began with family functions in New Orleans where the smell of smoky roux and “holy trinity” browning slowly in black iron pots are the essence of traditional New Orleans cuisine and family fun. Growing up in New Orleans, Chef Battistella’s childhood centered around Lake Ponchartrain where he fished, crabbed and shrimped. His fresh catches always ended up on the family dinner table! 

After a sojourn training race horses in New York, Brian returned to his roots in the south and rediscovered his love for New Orleans cooking.  In 2000 he began working at Commander’s Palace, a New Orleans culinary landmark since 1880.   As garde manger he moved through all 12 of the food stations, completing this regimen in only three years.  Brian trained directly under Chef Jamie Shannon, who in turn had trained under the well-known master chef Emeril Laggasse.  Many of the dishes he creates today reflect his experience at Commander’s.

After Commmander’s, Battistella broadened his culinary skills in sous chef positions at  C’est Bon Bistro, Dickie Brennan’s Bourbon House, and the New Orleans Country Club.  With a business partner, he had just opened a gourmet-to-go restaurant, C’est Bon Bistro, in New Orleans when Hurricane Katrina devastated the area and he relocated to Raleigh.

Restaurants in Raleigh recognized Brian’s culinary pedigree, but his ambition was to open his own establishment.  Many of his current customers became familiar with his food when he opened Louise’s Restaurant (named for his grandmother), a take out facility in Clayton.  Since then, he has established himself at the Crabtree Inn and is moving forward to realize his aspirations at Battistella’s New Orleans Kitchen.