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Born and raised in Nigeria and educated in England, Tariq Hanna arrived in the U.S. with aspirations that did not include a life in culinary arts. Imagining a career as an architect, Hanna accidentally found himself in culinary school. While focusing on savory cuisine, Hanna dabbled in pastry arts, soon discovering his passion.
After 20 successful years in Detroit, Hanna moved to New Orleans after Hurricane Katrina and joined forces with co-partner Joel Dondis. Together, they opened Sucré in 2007, becoming a part of the Renaissance of post Katrina New Orleans.
Eight years later, Sucré boasts three store fronts, a Confection Studio, a growing online market, wholesale business with nationwide distribution, and Salon – Sucré’s first restaurant, tea room and cocktail lounge that opened in the French Quarter in spring 2015, and continues to innovate and grow under Chef Hanna’s culinary leadership.
Since 2001, Hanna has served as an adjunct culinary instructor, teaching professional level classes in both the United States and Canada. Additionally, he is the creator and host of “The Big Gateaux Show,” a one-of- a-kind Burlesque inspired pastry competition that occurs during New Orleans’ Annual Wine and Food Experience (NOWFE) each summer. Chef Hanna has made several appearances on national TV networks including The Food Network (Challenge, Paula Deen Show, Sugar Rush); TLC (Ultimate Cake Off); TBS (Dinner and a Movie) and recently, CBS This Morning (The Dish). He has also been featured in notable publications, including Bon Appétit, Saveur, O Magazine, Departures, Garden & Gun, Southern Living, Time Magazine, Dessert Professional, and American Cake Decorating among others.
Recent accolades for Chef Hanna include:
2004 Central Region Pastry Chef of the Year (ACF)
2004 Runner up National Pastry Chef of the Year (ACF)
2007 Pastry Chef of the Year (New Orleans Magazine)
2008 National Chef of the Year (Chef Magazine)
2010 Appointed as First Ever Group Commander of Louisiana Air National Guard (159th
2011 10 Best Pastry Chef in America (Dessert Professional Magazine)
2012 10 Best Chocolatiers in North America (Dessert Professional Magazine)
2012 Named as one US Department of State Diplomatic Culinary Ambassadors
2014 Named one of the 25 “Most Influential Pastry Chefs in America for the Modern Era” BAKE
2015 Named “One of the 10 Best Eclairs in the World” (Food & Wine Magazine)
2015 Named Felchin Chocolate of Switzerland’s first U.S. Ambassador
2016 Named “One of the 10 Best Eclairs in the World” (Food & Wine Magazine)