Executive Chef
Mark Quitney
JW Marriott, Washington DC
Marriott New Orleans

Chef Mark Quitney takes a locavore’s approach to turning out inspired Louisiana cuisine at Restaurant 5 Fifty 5 on Canal Street in New Orleans. When rice is to be used as a component in a dish, he always turns to Louisiana-grown Jazzmen brand. “The nutty flavor that comes from Jazzmen is simply amazing. I’ve never had a brown rice like this before; it is simply the best I have ever worked with.”

This is high praise, indeed, from a chef whose affiliations include: the James Beard Foundation, Chaine de Rotisserie, and the American Culinary Federation, the New Orleans chapter of which recently named him Best Chef of Louisiana for 2012.

“Jazzmen rice is the perfect accompaniment to Louisiana’s wild seafood. When we won awards for both Bronzed Redfish and Seafood Gumbo the dishes were made with Jazzmen’s absolutely superior rice.”