Arthur Batiste
The NOPSI Hotel | New Orleans
SEPTEMBER 2022
Born and raised in New Orleans, Arthur Batiste has spent nearly 40 years traveling the globe through hotel restaurants. But no matter where he is, one thing remains constant—he’ll always be sharing the best of Louisiana-style cooking. As a kid, Batiste found one of his first cooking roles at the historic Rick’s Pancake Cottage in downtown New Orleans. He then found a line cook position at the Omni Royal Orleans hotel, which he considers to be his version of culinary school. At the time, hotel restaurants were some of the only places in the city providing a holistic approach to cooking—Batiste learned knife skills, intricate pastry techniques, and how to break down a whole animal, all in one role.
Over the next few decades, Batiste worked at the original Delmonico’s, Houston’s, the Royal Sonesta, and InterContinental Hotels, where he was executive chef. In order to further his culinary skills, he moved to Yokohama, Japan in 1996. From that point on, Batiste has continued to travel around the world through the hotel industry, serving “New Orleans-themed” dishes and incorporating international cuisines into his own cooking. In 2019, Batiste became executive chef of Public Service at the NOPSI Hotel back in New Orleans. He continues to serve what he knows and loves best: New Orleans cuisine featuring fresh, local ingredients, or what he calls, that “mama taste we love.”
