Chef Slade Rushing
Raised in the countryside of Tylertown, Mississippi, Slade began his culinary journey as a young boy. Hunting and Fishing were a way of life that taught Slade a respect for nature and a desire for freshness. While cooking in the kitchen with his father, Slade realized his talent and learned to appreciate the food from where he grew up.
After dropping out of the Engineering Program at Mississippi State University, Slade realized it was time to follow his true passion. Slade chose to enroll at Johnson and Wales University in Providence, Rhode Island. After an internship at the Brown Palace Hotel in Denver, he graduated at the top of his class in March of 1996. Slade then moved to New Orleans to work at Mr. B’s Bistro in the French Quarter and Chez Daniel under French Chef Daniel Bonnot. Daniel proved to be an important influence early on in Slade’s career after sharing his knowledge of European techniques and classic French Cuisine. After Daniel chose to sell his restaurant, Slade left for San Francisco. Slade’s first stop was at Jardiniere Restaurant under Chef Traci des Jardin. It was there that Slade became familiar with California French Cuisine and the beautiful fresh produce of the bay area. Next Slade took a job at the four star Alain Rondelli. It was here that Slade worked to prepare fine pastries under pressure for the perfectionist Chef Alain Rondelli. Slade’s next move was at the Waterfront Restaurant where he cooked Asian influenced French Cuisine under Chef Bruce Hill. Slade continued his San Francisco experience as pastry chef of Rubicon Restaurant at the tender age of 24.
In Summer of 2000, Slade decided to revisit his southern roots by returning to New Orleans where he worked under Chef Gerard Maras at his farm driven restaurant Gerard’s Downtown. It was there in the kitchen where Slade met his future wife Allison. Together they made plans to move to New York where Slade took a job at March Restaurant under Chef Wayne Nish. In 2002, Slade took a position at the modern French Restaurant Fleur de Sel where he quickly moved up the ranks to Chef de Cuisine. It was here that Slade found a mentor in Chef Cyril Renaud with his inventive approach to French Cuisine and daily trips to the Union Square Farmer’s Market.
On Valentine’s Day 2004, Slade joined his wife Allison as Co-Chef of Jack’s Luxury Oyster Bar in the East Village. Together they found their own style of food by reviving southern food with lighter cooking techniques. Together Slade and Allison captured immediate recognition for their unique style from local and national publications.
In May of 2005, Slade and Allison headed back south to open their own restaurant in Abita Springs, Louisiana which was named the Longbranch. The Longbranch was quickly named one of the “Top Ten Restaurants” in New Orleans by the Times Picayune. The Longbranch and the Rushings were also featured in publications such as Food and Wine, Bon Appetit, Robb Report, Wall Street Journal, and Art Culiniare. Slade and Allison were also recognized as “Chefs to Watch” by Louisiana Cooking Magazine in 2006.
In November of 2007, Slade and Allison launch MiLa at the Pere Marquette Hotel. With MiLa, Slade and Allison blend the cuisines of their home states with a fresh approach using produce from their own farmer and local seafood in a hip custom-designed space in downtown New Orleans.