Welcome In: Amarys and Jordan Herndon, chefs and co-owners @ Palm&Pine
Interview by Paul Oswell
Palm&Pine opened at 308 North Rampart Street in July 2019. Since then, the restaurant has earned awards, and much local love for their innovative menus (check out our review here). We caught up with Amarys and Jordan to talk shop and more...
Out All Day: Hello chefs! Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Amarys and Jordan Herndon: Hi, I'm Amarys Koenig Herndon and with my partner Jordan Herndon, we're the co-chef/co-owners of Palm&Pine and we've been open since July 2019.
What kind of cuisine do you serve? Would you say there's a philosophy or concept behind the restaurant?
We’re a New Orleans restaurant that explores the eating and drinking cultures of the south, and south of that.
Where did you learn your trade? Who were your early inspirations or mentors?
We moved to New Orleans to cook professionally. We attended culinary school at Delgado and immediately started working at Arnaud’s. That gave us a great foundation to then branch out. I (Amarys) then worked under Susan Spicer at Bayona for close to a decade. Jordan’s mentor was Chip Flanagan at Ralph’s On The Park. Overall, we were and are still to this day, inspired by the city and its rich food and restaurant culture. When it comes to running a restaurant and a French Quarter business, we also sought advice and inspiration from our friends Hieu Than of kin and Bert West of Black Penny.
It's a well-used phrase, but how do you define 'Southern hospitality'?
Hospitality to us means inclusivity, empathy, and curation. We’re inviting someone into our space and vision and it’s our responsibility to offer them access to what makes Palm&Pine so special. Southern hospitality is even more personal and enthusiastic. Our team often makes lasting connections with our guests.
Let's name some names...where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Saffron is one our favorites for a nice night out. Plume, Liuzza’s by the Track, Budsi’s, Devil Moon BBQ and Barracuda are also heavy in the rotation. Bar Brine’s Spirit Free Cocktails are great and Black Penny, Erin Rose, and Upper Quarter bar for a post shift THC Seltzer & Beer.
What's the most memorable eating experience you've ever had?
Recently it was the Chile Relleno Taco Guisado at Gonzalito’s in Mexico City. Just a few perfect bites that made us giggle with satisfaction as we ate.
Where are your favourite food cities outside of New Orleans?
Mexico City, Oaxaca City, Houston, Miami, Asheville, Austin.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself? Do you grow your own herbs, spices or produce?
Yep. All of the above. We’re at the Farmers' Market twice a week, grow herbs and chillies ourselves, and forage for ingredients whenever possible.
What are you favourite foodie films or TV shows?
Chef and The Menu
How else do you relax, besides getting as much sleep as possible?
Foraging, gardening, and reading for both of us. I love yoga and bike rides, and Jordan likes to do laundry and listen to podcasts.
OK, leave us with one kitchen tip or secret hack - thank you so much for joining us!
First of all, TASTE YOUR FOOD! It’s a simple question but I ask it all the time: “How do you know what your food tastes like if you don’t taste it?” Secondly, STOP ASKING FOR THE RECIPE IF YOU’RE NOT GOING TO MAKE IT! We’re happy to share tips and some recipes, but a restaurant experience can’t be recreated at home. There’s a reason you keep coming back!
Click here for the Palm&Pine website, with menus and opening hours
READ OUR REVIEW OF PALM&PINE
Interview by Paul Oswell
Palm&Pine opened at 308 North Rampart Street in July 2019. Since then, the restaurant has earned awards, and much local love for their innovative menus (check out our review here). We caught up with Amarys and Jordan to talk shop and more...
Out All Day: Hello chefs! Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Amarys and Jordan Herndon: Hi, I'm Amarys Koenig Herndon and with my partner Jordan Herndon, we're the co-chef/co-owners of Palm&Pine and we've been open since July 2019.
What kind of cuisine do you serve? Would you say there's a philosophy or concept behind the restaurant?
We’re a New Orleans restaurant that explores the eating and drinking cultures of the south, and south of that.
Where did you learn your trade? Who were your early inspirations or mentors?
We moved to New Orleans to cook professionally. We attended culinary school at Delgado and immediately started working at Arnaud’s. That gave us a great foundation to then branch out. I (Amarys) then worked under Susan Spicer at Bayona for close to a decade. Jordan’s mentor was Chip Flanagan at Ralph’s On The Park. Overall, we were and are still to this day, inspired by the city and its rich food and restaurant culture. When it comes to running a restaurant and a French Quarter business, we also sought advice and inspiration from our friends Hieu Than of kin and Bert West of Black Penny.
It's a well-used phrase, but how do you define 'Southern hospitality'?
Hospitality to us means inclusivity, empathy, and curation. We’re inviting someone into our space and vision and it’s our responsibility to offer them access to what makes Palm&Pine so special. Southern hospitality is even more personal and enthusiastic. Our team often makes lasting connections with our guests.
Let's name some names...where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
Saffron is one our favorites for a nice night out. Plume, Liuzza’s by the Track, Budsi’s, Devil Moon BBQ and Barracuda are also heavy in the rotation. Bar Brine’s Spirit Free Cocktails are great and Black Penny, Erin Rose, and Upper Quarter bar for a post shift THC Seltzer & Beer.
What's the most memorable eating experience you've ever had?
Recently it was the Chile Relleno Taco Guisado at Gonzalito’s in Mexico City. Just a few perfect bites that made us giggle with satisfaction as we ate.
Where are your favourite food cities outside of New Orleans?
Mexico City, Oaxaca City, Houston, Miami, Asheville, Austin.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself? Do you grow your own herbs, spices or produce?
Yep. All of the above. We’re at the Farmers' Market twice a week, grow herbs and chillies ourselves, and forage for ingredients whenever possible.
What are you favourite foodie films or TV shows?
Chef and The Menu
How else do you relax, besides getting as much sleep as possible?
Foraging, gardening, and reading for both of us. I love yoga and bike rides, and Jordan likes to do laundry and listen to podcasts.
OK, leave us with one kitchen tip or secret hack - thank you so much for joining us!
First of all, TASTE YOUR FOOD! It’s a simple question but I ask it all the time: “How do you know what your food tastes like if you don’t taste it?” Secondly, STOP ASKING FOR THE RECIPE IF YOU’RE NOT GOING TO MAKE IT! We’re happy to share tips and some recipes, but a restaurant experience can’t be recreated at home. There’s a reason you keep coming back!
Click here for the Palm&Pine website, with menus and opening hours
READ OUR REVIEW OF PALM&PINE