About the Chef
Chef Micah Martello's deep appreciation for Southern cuisine was developed at a young age growing up in Baton Rouge, Louisiana where he was exposed to a variety of foods that would fuel his lifelong passion for cooking. By the age of 21, what started out three short years earlier as a prep cook position at the Lafayette Hilton and Towers, had progressed into the youngest Executive Chef position in New Orleans at Tavern on the Park. Throughout his career Micah has been fortunate to run some of the best kitchens in New Orleans, including Cafe Giovanni, Charley G’s Seafood Grill and Nautical (Bon Appetit’s Best New Restaurant of the Year 1999). From 1999 to 2003 he was ranked number seven in the top 100 chefs in the US on Chef2Chef.net. For the next few years, Micah worked in the corporate environment, working for companies such as Renaissance Hotels and Carlson Worldwide where he helped to develop new restaurant concepts. This journey led him all the way to North Carolina.
In 2012 Micah saw that his success in the corporate world had taken him far away from his love affair with the kitchen. He loved being a chef but had developed a disdain for the restaurant business so he quit his job, sold his house and bought an old bread truck which he converted to a full mobile kitchen. This was the birth of King Creole. After two and a half years, King Creole became one of the top food trucks in North Carolina. In 2013 he became president of the Central Carolina Food Truck Alliance and began working with municipalities all over the state helping to shape pro food truck legislation. In 2014, he won the North Carolina State Food Truck Championship. He had finally found what he was looking for, but only one thing was missing. It was time to bring his journey full circle and come back home to Louisiana.
In November 2014 he ran his last shift with King Creole in North Carolina, packed up the commissary and drove it home to New Orleans where you can find him currently operating. Shortly after returning home, Micah and his business partner, Karen Carlsen, put their efforts in opening a permanent location in the St. Roch Market on St. Claude and began offering full-service catering. As the business has grown and evolved, they felt that the name should evolve with it. King Creole has since been changed to Fête au Fête StrEATery. They are currently growing the catering and food truck business in New Orleans and Baton Rouge, and now in Jackson’s Cultivation Food Hall. The most recent addition to the Fête au Fête family will be their location in Jackson, MS at the new Cultivation Food Hall. Along with Fête au Fête, Jackson will be home to Micah and Karen’s newest concept, Local Honey, featuring healthy, delicious foods that appeal to all lifestyles and nutrition plans.