Born in Ecuador, Chef Octavio Ycaza relocated to Virginia with his diplomat family; he found his way to New Orleans as a teenager. Chef Octavio imagined himself one day in the polished ranks of classically trained chefs wearing a pressed coat and pleated toque. The lure of shiny steel, fire, and knives brought him into the kitchen, but the excitement and creative freedom are what kept him there. Octavio set out for culinary school, and only the famed Gregoire Ferrandi Culinary School, the alma mater of renowned chef Joël Robuchon, would do. Chef Octavio studied under French masters, worked in Michelin-starred kitchens, and developed the foundation of what would be a life-long calling.
Under the tutelage of a bad-boy chef (mauvais garçon) Iňaki Aizpitarte in Paris, Chef Octavio found his rhythm and signature style. What’s that, you ask? It is fun food that breaks away from culinary convention and results in an innovative, original, and dangerously delicious meal.
He has made his way to cooking across three continents and worked in food cities such as Paris, France, and Quito, Ecuador, only to find his way back home to New Orleans. Chef Octavio loves cooking for people when he also can engage with them while they dine.
By adding Langlois to his mix of culinary partners, Chef Octavio gets an opportunity to use his skills as a chef, his knowledge as a New Orleans tour guide, and his love of entertaining all in one place.
