Supporting Frankie Lemmon School & Developmental Center.

Meg Bickford

The Commander’s Palace Kitchen
Featured Appearances

Chef Megan “Meg” Bickford has called the Commander’s Palace kitchen her culinary home since June 2008 and took on the role of Executive Chef at the New Orleanians’ destination for leading edge Haute Creole cuisine in October 2020. With over 12 years of experience with the Commander’s Family of Restaurants, Chef Meg previously served as the Executive Chef of Cafe Adelaide, the Commander’s family’s playful, modern Creole restaurant.
Chef Meg comes from a family with a father from New Orleans and a mother from “down the Bayou” in Larose, so both Cajun and Creole influences run in her blood. As Commander’s Palace is the kitchen where Cajun and Creole crashed for the first time in the 1970’s with Paul Prudhomme and Ella Brennan, Chef Meg and her Creole and Cajun influences are in the perfect position at the helm of the kitchen. Meg knows the flavors of New Orleans and Louisiana as well as she knows the flavors of Commander’s Palace after years of working her way up the ranks. After she graduated from the John Folse Culinary Institute, Commander’s Palace hired young Meg, hopeful that the skills she learned in school would translate to the fast-paced kitchen. Meg quickly prov ed to be a budding talent and worked her way up the hot line and management positions.
Chef Meg is a mother to 4-year old Stella and on her days off can be found at large family gatherings with Stella and husband Richard in tow in Cut Off, Louisiana where food is the center of life. Cooking outdoors for gatherings for 20 to
100 are the norm with seafood usually at center stage. Her summers growing up were spent fishing at her uncle’s camp in Fourchon and all over South Louisiana. Meg counts her mentors as her mom and dad, Dale and Ora Ordoyne, Tory McPhail, Chris Barbato, Uncle Carl Schaubhut, Kenny Meyer, Ti Martin, Ella, Lally, and Dottie Brennan, Don Strunk, and Nicholl’s instructors Don Kasten, John Kozar, and Randy Cheramie.