Chef Eason Barksdale

Eason Barksdale began his cooking career as a teenager in Fairhope Alabama. Though his passion was music and received a full music scholarship playing the Tuba to Louisiana State University, he couldn’t shake the dream of becoming a chef. Afterhe received his undergraduate degree in Anthropology from LSU, he moved to Portland Oregon and attended Western Culinary Institute. Upon graduation, he moved back to Louisiana, this time to New Orleans to work for the acclaimed chef, Susan Spicer. He worked alongside Susan Spicer for 5 years at Bayona rising quickly through the ranks becoming the Sous Chef. He was able to travel and work with such chefs as Daniel Boulud, Nancy Silverton, Nancy Oaks, Jonathan Waxman, and Owen Clark. In 2013, he became the Chef de Cuisine at Mondo Restaurant; SusanSpicer’s Lakeview Restaurant and held that position for three years. In 2016, he returned to his “home” of Bayona where he is the current Chef de Cuisine. This year Bayona was included in Brett Anderson’s Top Ten Restaurants in New Orleans list, wherein Eason was distinguished as “a new generation following Spicer’s example, churning out dishes that keep Bayona fresh and prove a maxim that his mentor has been market-testing for nearly three decades: the best recipe is a curious mind mixed with excellent taste.”