August 04, 2015
From a chef’s savory, culinary beginnings to a hugely successful, “sweets” streak along with a return to savory cuisine, Salon by Sucre’s virtuoso Chef Tariq Hanna displays his brilliance and resourcefulness at every turn.
Born in Nigeria and educated in England, Hariq came to the U.S. to pursue studies on track for an architectural career. However, fate had other plans. Instead, Hariq found himself in culinary school. For the next 20 years he enjoyed a thriving career in the culinary arts in Detroit before moving to New Orleans.
The timing was post-Katrina, to create Sucre’, New Orleans’ sweets boutique, with partner Joel Dondis. Now, eight years later, Sucre’ proudly operates three storefront boutiques, a Confection Studio, a fast-growing online market and a wholesale division with nationwide distribution.
Salon by Sucre’, the company’s first foray into more upscale dining, featuring lite lunch, afternoon tea, craft cocktails and a fine wine lounge. and a quite stylish evening menu, recently opened in the French Quarter to rave reviews.
As chef and co-proprietor, Hanna is enjoying the opportunity to design and prepare savory preparations for Salon’s menu. “I’m back to my original roots in cooking,” he said.
While Salon is on the second floor of the building, the latest Sucre is open on the first floor for guests to observe -- and order -- the extraordinary confections, hand-crafted chocolates, one-of-a-kind pastries and freshly made gelatos.
Among his many accolades and honored achievements, in 2014 Hanna was named one of the “25 Most Influential Pastry Chefs in America for the Modern Era,” by BAKE Magazine; one of the 2012 US. Department of State Diplomatic Culinary Ambassadors; 2012 Ten Best Chocolatiers in North America by Dessert Professional Magazine; 2011 Ten Best Pastry Chefs in America by Dessert Professional; 2008 National Chef of the Year by Chef Magazine, and many more.
In addition, Chef Hariq has appeared on the TV Food Network a number of times, and on TLC and TBS. He also has been featured in numerous publications including Bon Appetit, Saveur, Departures, Time, Southern Living, Dessert Professional, O Magazine, Paula Deen, American Cake Decorating and Garden and Gun.
Since 2001 Hanna has also served as an adjunct culinary instructor teaching professional level classes in both the U.S. and Canada. He is also the creator and host of “The Big Gateaux Show” a one of a kind burlesque inspired pastry competition that occurs during The New Orleans Wine and Food Experience (NOWFE).
Born in Nigeria and educated in England, Hariq came to the U.S. to pursue studies on track for an architectural career. However, fate had other plans. Instead, Hariq found himself in culinary school. For the next 20 years he enjoyed a thriving career in the culinary arts in Detroit before moving to New Orleans.
The timing was post-Katrina, to create Sucre’, New Orleans’ sweets boutique, with partner Joel Dondis. Now, eight years later, Sucre’ proudly operates three storefront boutiques, a Confection Studio, a fast-growing online market and a wholesale division with nationwide distribution.
Salon by Sucre’, the company’s first foray into more upscale dining, featuring lite lunch, afternoon tea, craft cocktails and a fine wine lounge. and a quite stylish evening menu, recently opened in the French Quarter to rave reviews.
As chef and co-proprietor, Hanna is enjoying the opportunity to design and prepare savory preparations for Salon’s menu. “I’m back to my original roots in cooking,” he said.
While Salon is on the second floor of the building, the latest Sucre is open on the first floor for guests to observe -- and order -- the extraordinary confections, hand-crafted chocolates, one-of-a-kind pastries and freshly made gelatos.
Among his many accolades and honored achievements, in 2014 Hanna was named one of the “25 Most Influential Pastry Chefs in America for the Modern Era,” by BAKE Magazine; one of the 2012 US. Department of State Diplomatic Culinary Ambassadors; 2012 Ten Best Chocolatiers in North America by Dessert Professional Magazine; 2011 Ten Best Pastry Chefs in America by Dessert Professional; 2008 National Chef of the Year by Chef Magazine, and many more.
In addition, Chef Hariq has appeared on the TV Food Network a number of times, and on TLC and TBS. He also has been featured in numerous publications including Bon Appetit, Saveur, Departures, Time, Southern Living, Dessert Professional, O Magazine, Paula Deen, American Cake Decorating and Garden and Gun.
Since 2001 Hanna has also served as an adjunct culinary instructor teaching professional level classes in both the U.S. and Canada. He is also the creator and host of “The Big Gateaux Show” a one of a kind burlesque inspired pastry competition that occurs during The New Orleans Wine and Food Experience (NOWFE).
