Susan Spicer Biography

In 1979, Susan Spicer began her career as a chef in New Orleans, working as Chef Daniel Bonnot's assistant at the Louis XVI Restaurant. She returned to New Orleans in 1982 to serve as Chef de Cuisine for the opening of the 60-seat restaurant Savoir Faire at the St. Charles Hotel after a four-month stage under Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris. She spent a half year traveling extensively in California and Europe in 1985 before returning to work in the kitchen at Henri's at the New Orleans Meridien Hotel (specialist culinary specialist Marc Haeberlin of auberge de ill). She departed in 1986 to start the little "Bistro at Maison de Ville" within the Hotel Maison DeVille. After working as a gourmet expert for almost four years, she co-framed a business with Regina Keever and launched Bayona in the French Quarter's beautiful 200-year-old cabin in the spring of 1990. With significant assistance from local burger establishments and experts, Bayona soon gained national attention and was featured in publications such as Food and Wine Saveur and Food Arts, Travel and Leisure Bon Appetit, The New York Times, and others. Susan claimed and worked at Spice Inc., a claim-to-fame cuisine display featuring take-out cooking lessons and a master pastry kitchen, from 1997 to 1999. This developed into Wild Flour Breads, which she currently co-owns with collaborator Sandy Whann.

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