Joined :11/9/2010 | Video Recipes: 2 | Follow Chef
Chef Edgar "Dook" Chase, IV was born and raised in New Orleans, Louisiana. He is the grandson, and newest protégé, of the Queen of Creole Cuisine, Chef Leah Chase. Chef Dook puts his culinary skills to use at his family’s restaurant, Dooky Chase’s in New Orleans.
As a teenager, Dook worked as a waiter, bus-boy, cashier, and dishwasher in the restaurant, and as he got older his interests and responsibilities there multiplied and intensified. The restaurant was always his extracurricular activity of choice from then on throughout college and even into his initial professional career.
Until about a year ago, Dook was working as a lead accountant for a large corporation in New Orleans, well on his way to climbing the corporate latter. He began working there immediately upon receiving his Bachelors of Arts in Economics & Finance with a minor in Accounting from Dillard University in 2004. Although he seemed to have a bright future ahead of him behind a desk in corporate America, he knew that in his heart the kitchen is where he belonged.
In the summer of 2008, Dook left New Orleans and his job, in order to attend culinary school at Le Cordon Bleu in Paris, France. After successfully completing the Intensive Program, he received his Dimplome de Cuisine from there in December, returned home to New Orleans and received his MBA from the University of New Orleans in May.
Since his return home, Dook has continued to study cuisine under his grandmother, Chef Leah Chase. He is grateful for the technical training he received in Paris, however, he now has the opportunity to learn firsthand from a true culinary genius. Together, they can be found almost any day of the week in the kitchen of Dooky Chase’s Restaurant at 2301 Orleans Avenue in New Orleans.