Executive Chef Christy Engeran’s culinary journey is deeply woven into the history of Bayona. As a member of the restaurant’s original opening team in 1990, Christy quickly developed a passion for fine dining and the artistry of exceptional cuisine. Inspired by the talent surrounding her and mentored by James Beard Award-winning Chef Susan Spicer, she pursued her formal culinary education at the prestigious New England Culinary Institute in Vermont.
Following graduation, Christy built an impressive career working alongside some of the country’s most respected chefs. She helped open a Caribbean-inspired restaurant on Long Island, trained under acclaimed French chef Daniel Bonnot in New Orleans, and further refined her skills in France, where she immersed herself in classical French culinary techniques. She later fulfilled her dream of restaurant ownership by opening DeVille Bistro before exploring leadership roles in the food industry for more than a decade.
In 2022, Christy returned home to Bayona as Chef de Cuisine, bringing with her more than 30 years of culinary experience and a profound appreciation for the restaurant’s traditions. Following Chef Susan Spicer’s retirement, she stepped into the role of Executive Chef, continuing Bayona’s legacy while introducing her own creative vision to the menu. Working with the finest local ingredients from Louisiana farmers, fishermen, and artisans, Christy crafts seasonal dishes that blend French technique with global influences, honoring Bayona’s past while shaping its future.
Today, Chef Christy leads Bayona’s kitchen with the same passion, curiosity, and dedication that first brought her through its doors over three decades ago. Her commitment to hospitality, craftsmanship, and innovation ensures that every guest experiences the warmth, creativity, and excellence that have defined Bayona for generations.