Brady Broussard is leaving his job as executive chef of the Camelot Club. Broussard, who took over as executive chef of the downtown private club about a year and a half ago, says he is leaving to move back to his native New Orleans and be closer to his ailing father. Brandon Rowe, the sous chef at the Camelot Club, will initially oversee the kitchen. Jimmy Ward, general manager of the club, says a national search will be launched. The hope is to have a permanent executive chef hired before August.
Broussard leaving Camelot Club
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