Salon by Sucre, New Orleans
To say chocolate is in his blood is not far from the truth. Growing up in Nigeria, Tariq Hanna’s family lived a mere stone’s throw away from the national cocoa processing plant where aromas of roasting cocoa beans always filled the air. Raised in British boarding schools, Tariq moved to the United States to pursue a degree in architecture but soon found himself enrolled in culinary school where he found his passion for the art of confection. Falling in love with New Orleans, Tariq joined forces with restaurateur Joel Dondis to found Sucre. As a result of Tariq’s innovation in the field of pastries, he was named Pastry Chef of the Year in 2007 by New Orleans Magazine. Tariq was also a finalist for Chef Magazine’s 2008 Chef of the Year. In 2011, Dessert Professional named Tariq as one of the 10 Best Pastry Chefs in the USA and 2012, one of the 10 Best Chocolatiers in North America. In 2012, Tariq was also appointed to Secretary Hillary Clinton's Diplomatic Culinary Partnership.” As this great city goes through a modern day renaissance, Sucre© aims to define dessert and the confection experience.