Bruce, a New Orleans native, started out in the restaurant business as a Freshmen in High school working for “Andrew Martin’s Cajun Cuisine as a dishwasher in 1976. “It was so much fun, it was a blast,” Bruce remembers. The next summer Bruce worked as a Galley Boy on oil rigs. A year later Bruce started at Christian’s as a prep cook then worked the broiler there. He was just 17 years old. After graduating from high school Bruce went to Johnson and Wales University where he graduated with an Associate’s degree in culinary arts. He then got his Bachelors degree in hotel restaurant management from Florida International University. After returning to New Orleans Bruce started out as Sous Chef at Upperline and then worked at Maylie as a line cook. After that he got a job at Commander’s Palace.
Altogether Bruce has worked at 42 New Orleans Restaurants including Emeril’s, where he was a Sous chef for Emeril Lagasse, Palace Cafe, Ruth’s Chris, Chophouse New Orleans, and Mr. John’s. Bruce opened up 22 restaurants including Desi Vega’s Seafood and Prime Steaks. Only ten of those restaurants have closed all the rest of them are open to this day.
What Makes this place special: “Desi lets me do what I wanna do, which is great.” At Desi Vega’s Seafood and Prime customers have a lot of choices. Since the restaurant is in the suburbs, “I can create relationships with customers,” says Bruce. Unlike the French Quarter where there are millions of tourists, the Metairie location allows him to develop a relationship with your clients here in Metairie. “I get to know exactly how you like your steak cooked,” Bruce explained. “I love the food, I love the ambiance and I love my clientele,” he added.
Recommended Dishes: Salad Louie, Gulf Fish Almondine, New York Strip, Twin Tails, Desi’s Prime Meatballs. “We trim our own meat,” Bruce added.
Favorite King Cake: McKenzie’s
Favorite Bakery: Maple Street Patisserie