Learn about the members of LeRuth's Gourmet Foods
Learn about the members of LeRuth's Gourmet Foods
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Warren Leruth
Warren Leruth
May 11, 1929 - November 7, 2001
Warren was born in New Orleans on May 11, 1929. While growing up he learned of his passion for cooking from his mother, Estelle Leruth, who was an incredible baker. She taught him discipline in the kitchen and the precision in the art of baking. He followed this discipline in his own restaurant which made Le Ruth's one of the best experiences in the country.
Before pursuing his passion for food Warren studied physics at Louisiana State University. It was then that he realized where his heart and talent belonged; he started as an apprentice in the kitchen of several top New Orleans restaurants.
In 1952 he served in Korea as a personal chef to General Bruce C. Clark, where he prepared meals for Cardinal Spellman and Korean President Syngham Rhee. As a research chef with Anderson-Clayton in Texas, he developed “Seven Seas” salad dressings now owned by Kraft. He developed their Green Goddess salad dressing. He also patented a pourable, non-separating, shelf stable salad dressing that is now used by the entire industry.
Warren opened Le Ruth’s restaurant in 1966, one of the few U.S. restaurants to received the Mobile 5-Star award for five consecutive years. He also received the Fine Dining Award from Travel Holiday for 16 years. In all, he received more than 100 awards for culinary excellence. He sold the restaurant in 1982 to his two sons, Larry and Lee Leruth, but instead of retiring he began Leruth's Extract Company and also funded Chelsey’s Frozen Custard. At the same time, he expended his consulting work, developing new products for national food manufacturers and fast food chains. Warren operated LeRuth’s and Associates from his test kitchen and offices in Pass Christian, Mississippi and had clients including Outback Steakhouse, Nestle', Minor’s, Arnaud’s and Popeye’s.
Warren was an Honorary Degree Recipient, Doctor of Culinary Arts, from Johnson and Wales University and was also a Distinguished Visiting Chef. He received the 1999 DiRona “Extra Plate” Humanitarian Award and founded “The Chefs’ Charity for Children” an annual event with all proceeds going to St Micheal’s School for Exceptional Children in New Orleans.
Larry Leruth
Larry Leruth
February 11, 1957 - New Orleans - Louisiana
Larry Leruth was born in New Orleans on February 11, 1957. He lived in Texas until he was 9 years old then moved back to New Orleans where he lived in Algiers with his mom, dad and brother. He started working at the restaurant when he was 10 years old, starting in the dinning room as a busboy. In the meantime, he graduated from Archbishop Shaw High School in 1975. He then began working full-time at the restaurant. He learned "hands-on" soaking up knowledge from his Dad early on, then at 15 years old he went to a summer course at CIA (Culinary Institute of America) in New York for dining room service. Larry worked for his dad until he became co-owner with his brother in 1982, he was 25 years old. Larry worked all stations, but his specialty was sauces, soup, ice cream and he made all the bread.
In April 1991, Larry decided to close the restaurant and join his Dad at LeRuth's and Associates. Together they worked as consultants for some of the most popular places in the industry: Burger King, Chrystal Hamburger, Ruby Tuesday, and Del Frisco steakhouse, just to name a few. In 1993, Larry worked full-time for Outback Steakhouse in research and development and then quality insurance and quality control (QC & QA). He and his son, Jacques, were also producing LeRuth's Vanilla.
Larry still has a love for cooking but mostly at home with family. He is now retired and enjoying the country-side of life. He is happy to help Jacques and Emilie Leruth create LeRuth's Gourmet Foods. He offers them his expertise, experience and knowledge on this exciting venture.
Jacques Leruth
Jacques Leruth
July 30, 1988 - Gretna - Louisiana
Jacques Leruth was born in Gretna, Louisiana in 1988, son of Larry Leruth and Susan Murray. He moved to the Northshore and graduated from St Paul's High school in 2007. Jacques was very close to his grandfather and loved cooking with him. One of the first things he learned to cook was real grits, a personal favorite of Warren.
He attended college at the University of Louisiana at Lafayette and graduated in Kinesiology in 2011.
He moved back to the city where he was a personal trainer and assistant manager/cook at Liberty Cheese Steaks.
He went back to school at Our Lady of the Lake College and graduated with a degree in Physical Therapy Assistant in 2017.
Jacques met his wife, Emilie Tutiaux, while he was in school. Her french heritage and passion for food brought back to him his love for cooking. Together they decided to follow their passion in developing and opening LeRuth’s Gourmet Foods.
Emilie Leruth
Emilie Leruth
September 19, 1993 - Reims - France
Emilie Leruth was born in France in 1993. She grew up in Reims in the Champagne region where she developed a passion for the wine industry. Emilie's passion for wines made her love for food and cooking grow even more.
She graduated with a Bachelors Degree in International Trade in Wine and Spirit in 2015. During school she had the opportunity to do an internship in OceanSide California which made her fall in love with the American culture.
After graduating she started working at the prestigious Champagne house Ruinart when the company French Libation, (a French wine importer) called her and offered her a position as South East Regional Sales Manager in the USA.
She moved to the US in 2016. First in Charleston, South Carolina then ended up in New Orleans in 2017 where she met Jacques during Mardi Gras.
Jacques showed her the culture of New Orleans through food and hospitality. They both cook together everyday sharing their creative knowledge and enjoyment in the kitchen.
Together they cannot wait to share it with you, offering LeRuth’s Gourmet Foods.
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