Dick & Jenny's, New Orleans
Chef Vidak Sparr first discovered a passion for cooking while growing up in his family’s kitchen in Florida. He began his professional culinary journey working as the General Manager of a new-age bistro restaurant in Pensacola. A natural curiosity to understand flavour profiles and the chemistry of food fuelled his desire for a career in the kitchen.
In 2010, Vidak was asked to join the LRG restaurant group as a member of the critically acclaimed kitchen at Sylvain, a gastro-pub located in the French Quarter. While working under Sylvain’s Chef Alex Harell, Vidak honed an intuitive understanding of how to combine classic French and Southern cuisine. He spent a year and a half at Sylvain before accepting the Executive Chef position at LRG’s newest location Capdeville. At Capdeville, he prepared gourmet interpretations of classic comfort foods and paired them with the vast selection of bourbons, whiskeys and craft cocktails the establishment offered
In February of 2015, Chef Sparr accepted the position of Executive Chef at Dick & Jenny’s. This new opportunity allows him to continue to experiment with Southern, French, and Creole styles of cuisine in a restaurant known for its eclectic menu and atmosphere. Chef Sparr strives to utilize the bounty of Louisiana’s land and sea whenever possible in his menu designs, and promises to operate the Dick & Jenny’s kitchen with the same passion and creativity that has produced great food and chefs since 1999.