The Tough Decisions Chefs Face As They Decide How To Re-Open

Chef Michael Gulotta faces tough choices in reopening his New Orleans restaurants. Photo by Denny Culbert

When the COVID-19 crisis hit New Orleans, star chef Michael Gulotta chose to simply close his places down.

The four-time James Beard Award nominee wanted to protect the health of his staff, and avoid the uncertainty of relying on carry out and delivery at his restaurants, Maypop in New Orleans’ Central Business District, and MoPho, which sits near City Park.

Now, Louisiana is allowing restaurants to re-open, with a variety of restrictions, including limits on the number of guests they can serve at one time, and it is requiring personal protective equipment for front of house and kitchen staff.

However, Gulotta says Maypop will stay closed for now, even though he is a finalist for a Beard Award as Best Chef-South for its upscale Asian fusion menu.

Instead, he is re-opening MoPho for carry out only, and he will serve additional items from a walk up window at Rum & the Lash, which is attached to a nearby Irish bar.

His MoPho outpost at New Orleans International Airport, which opened last fall, is likely to stay closed for at least six to eight more months, he believes.