Biography
Born at Mercy Hospital in New Orleans, and living most of his life in neighboring Saint Bernard Parish, Juan Blake Acosta has been entrenched in every cultural aspect of life in southeastern Louisiana. Raised by his grandparents, Blake had received a traditional Louisiana upbringing. Blake spent many of his days watching and helping his grandmother prepare meals for his family both for daily family meals and special occasions. Though he had an obvious passion for culinary artistry and knowledge, it would be some time before he would acquire his first kitchen position.Blake’s first kitchen position came immediately after his grandfather’s passing in 1999. In the five years that followed, Blake climbed the culinary ladder quickly through his eclectic, experimental palette and drive to meet the expectations his grandparents had of him.
Blake assumed the helm of his first kitchen at Shananagan’s Steak House only one year after embarking on his culinary quest. Over the next four years, Blake ran kitchens at Everything Seafood, Sportsman’s Paradise, Rusty’s Cafe, and most notably, Stixx Asian Grill - all in Saint Bernard Parish. In 2004 he was offered a position at Commander’s Palace that he unfortunately had to refuse due to financial responsibilities to his family. Having four menus in operation in Saint Bernard Parish, Blake was enjoying a promising, name-making career until August 29, 2005: Hurricane Katrina.
Blake evacuated from Saint Bernard Parish in anticipation of Hurricane Katrina’s decimation of his hometown. Though he lost everything he knew and loved, Katrina’s windfall would bestow onto him opportunities and exposure to a culinary world he had not anticipated.
Since Katrina’s devastation, Blake has held kitchen management positions at Barefoot Golf and Resort in Myrtle Beach, S.C., Lead Line Chef at Surf Golf and Beach Club in North Myrtle Beach, S.C., Executive Chef at Speakeasy in Ponchatoula, Executive Chef at The Tidewater Grille in Havre de Grace, MD.,Executive Sous Chef at Annadele’s Plantation in Covington, LA., Saute Chef at The Dakota Restaurant in Covington, LA, Executive Chef at N’tini’s New Orleans Steak and Martinis in Mandeville, LA, Executive Chef at Bisrto Byronz in Mandeville, LA, and is currently at Stone Creek Club and Spa in Covington, LA where he consults on daily specials and kitchen operations.
Now at age 38, Blake is enjoying great success with his new recipe blog, Everyday Gumbo, and at home in Mandeville, Louisiana with wife, Chelsea, and young son, Lyrrik William.
Notables:
Blake has worked with Chef Kim Kringlie-Dakota, Chef Marvin Tweedy-Restaurant Amis, Chef Ernie Nagy-Tidewater Grille, Chef Tory McPhale-Commander’s Palace, Chef Tony Gallo-The New Orleans Arena, Chef Jason Boyd-Surf Golf and Beach Club, and Chef Rene Coil-Formerly of Annadele’s and Etoile.
Blake has been featured in The Saint Bernard News, The Myrtle Beach Herald, The North Myrtle Beach Times, The Ponchatoula Times, and The Hammond Daily Star.
Blake has also been called back for Bravo’s Top Chef New York - 2008, and has appeared on WGNO ABC 26 New Orleans.
