ABOUT
GERARD
ABAIR, JR
Chef Gerard entered the culinary game in 2005, with the US Navy. This is where he gained a love of cooking and customer service. He was honorably discharged from the Navy in 2009, came home, and joined the Louisiana Army National Guard the same year. In 2012, he gained the courage to step out on faith and apply at the Ritz Carlton New Orleans. Got the job!!! At this time, he was taught the foundation of what you see today. Chef Gerard worked at the Ritz Carlton for two years, learning advanced techniques from the best chefs around the city and all over the world.
In 2014-2015 he deployed overseas. Upon his return, he decided to step out on faith once again, moved to San Antonio, and attend the Art Institute of San Antonio for a culinary arts degree. This is where he sharpened those skills and put them to use at the La Cantera Resort and Spa, at the same time going to school. In 2017, Chef Gerard graduated with an associate's degree in Restaurant and Catering Management. Also in 2017, he deployed once again overseas. During this deployment, Chef Gerard had a dream of starting a Cajun food truck and creating dishes that you normally don't see in your typical food truck! He came back home, talked with his father about it, put it in God's hands and the rest is history. "I just want to give a shoutout to anyone and everyone that has made this dream come true, whether you've given me advice, helped me throughout my career, or an event.
THANK YOU!!!
WE'RE MOBILE
Check out where THE CREOLE COCKPIT will be this Month
Special Offers
GET A QUOTE
318-880-2354
We appreciate you for considering The Creole Cockpit for your upcoming and future events. We strive to accommodate your event in the utmost professional and proficient way possible. Here at The Creole Cockpit, we aim to deliver the best experience imaginable. Rest assured that our innovative cooking techniques, flavor, and consistency are unique in every way. We ask that you inquire at least eight weeks in advance. In order to have a successful event, below are some guidelines we need you to be aware of.
All requests for quotes are subject to a $25.00 NON-REFUNDABLE service charge.
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Pricing will be dictated on
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# of guest
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Menu Items (Types of meat) ie. Chicken, Beef, Fish
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Location
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We require a 25% NON-REFUNDABLE deposit on all events and a 50% NON-REFUNDABLE deposit for events that are not local. This is to ensure that both parties are covered.
We will try to accommodate your menu request as much as possible in order to have the most pleasant event. Once you submit your request, someone will be in contact with you within 48hrs. If you have any questions, please ask. Once again, our goal is to make your event as stress-free as possible.