Adam Martinez has been named the new executive chef at the Camelot Club. Martinez, a Baton Rouge native, has worked under several top local chefs, including John Folse of White Oak Plantation, Terry McDonner of Juban’s Restaurant and Nathan Gresham of Beausoleil. Martinez replaces Brady Broussard, who left the private downtown club earlier this summer to move back to New Orleans to take care of his ailing father. The club has also hired Jon Breaux, as a sous chef. Breaux trained at the Louisiana Culinary Institute and was working at the Country Club of Louisiana. He will join Brandon Rowe, the executive sous chef, who had been acting executive chef at the Camelot Club while a search was conducted to pick Broussard’s replacement. The three chefs are currently working on a seasonal fall menu for the club; the plan is to introduce the menu within the next two weeks.
Camelot Club hires new executive chef, sous chef
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