The chefs we work with are among the best in the city and they're dedicated to keeping things local just as much as we are. That's why we love them.

Meet Aaron, Mike, Kristin and Nick. 


Aaron Burgau | Patois 

Born and raised a New Orleanian, Aaron worked with some of the city’s top chefs in his up-and-coming years. In 2007 he partnered with the Touzet brothers to open Patois in Uptown New Orleans. “Patois menu reflects Chef Aaron’s commitment to locally sourced ingredients in classic French cuisine with a patois, or local accent.” Paradigm is proud to supply this casual fine dining hotspot with many of its fresh vegetables and herbs. 

Mike Stoltzfus & Kristen Essig | Coquette

As a young boy Mike never seriously thought about joining the culinary world before his mother opened a bakery and enlisted him as a cook. From there he took off to embark on his own culinary adventures. In 2008, he opened the wildly popular Coquette to much critical acclaim including nominations for the 2013 and 2015 James Beard “Best Chef in the South” award.

In mid 2016 Kristen Essig, formerly of Meauxbar, joined the culinary playground that is Coquette to form a formidable team with Mike. Kristen brings a wealth of knowledge, experience, and talent to the team and fits right in to Coquette’s ethos of locally sourced produce. We are thrilled that Kristen ended up at Coquette are excited to continue our fantastic relationship with her.

Nick Martin | Primitivo

Nick grew up in Mississippi. His first job was washing dishes at a small family run restaurant. Quickly he fell in love with the pace and excitement of kitchen work. The captive lure of New Orleans was too much to resist and proved to be the perfect place to hone his skills, working at various restaurants around town. In quintessential Who Dat fashion Nick quit his job to watch the saints epic playoff run leading up to the franchise's first Super Bowl victory. High off the city’s new champion status he was hired to work for New Orleans preeminent restaurateur Adolfo Garcia. Some how Adolfo has managed to not strangle Nick, whose culinary genius comes at a price, and ended up promoting him numerous times. These days nick gets to light fires for a living at the city’s best new restaurant, Primitivo.