Executive Chef: Jimi Setchim
Born and raised in Greenwich, Connecticut, Jimi Setchim fell in love with cooking in his mother’s kitchen. He attended The University of the South in Sewanee, Tennessee, and worked in local restaurants throughout his years there. After making several trips to New Orleans during college, he fell in love with the city and moved down after graduation.
Jimi was hired as a line cook at Palace Café in 2006 and worked his way up to sous chef. In the summer of 2015, he was promoted to Executive Sous Chef of Bourbon House. With two years of executive leadership experience and more than a decade in the kitchen, Jimi took the position of Executive Sous Chef of Tommy’s Cuisine, NOSH, Tomas Bistro and Broussard’s. His hard work, dedication and positive attitude landed him the Executive Chef position at Broussard’s Restaurant.
Jimi is an avid gardener, growing a variety of sustainable fruits and vegetables for use at home. He and his wife enjoy making sauces, vinegars, tinctures and healing salves from the harvests of their garden. They live in the Irish Channel with their two dogs.