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ChefEd's: Our Local Green and Sustainable Restaurant in Destrehan
Chef Edward Rhinehart purchased the old Migliore Food Store on River Road in Destrehan in the spring
of 2007. Since Katrina, the old store had been sitting vacant and, though the Store was not harmed by
the storm, the owner passed away soon after and the family determined to sell the property.
The store, famous for their hot roast beef and other fresh sandwiches from the deli, had a special place
in the hearty and memories of those in the community and both ChefEd and his wife did not want to
pass up the opportunity to create a great local restaurant to commemorate the property.
Purchasing the property turned out to be the easiest part of the project. Shortly after purchase, the
couple was hit with their first major task, removing an old fuel tank (UST). This fuel tank was located
on the outside of the building and had previously been used to service automobiles. While it took many
days and much effort, in order to deem the land as a safe and clean place for a restaurant, the tank
was removed.
The next step was to design a restaurant in an area designed for a store. In addition, not only was
the building built like a house, but it was used as one as well. The theme the couple chose was one
that would create modern beauty as well as respect the previous architecture of the building.
Spurred by his belief in the quality of fresh local produce and his focus on keeping the environment a
healthy and safe place to live, Chef Ed decided to Go-Green with the new restaurant project. Recycling
was evident from the very beginning as he used wood nails, metal, and various left over artifacts found
in the building for decoration. Central Air was installed only in areas with heavy guest traffic and the
walls were well insulated and sealed off from exterior conditions.
Bamboo Flooring was used throughout most of the building. Bamboo is categorized as a sustainable
building product because it re-grows much faster and less pesticides and chemicals are used from
growth to finished product.
Keeping the Entergy bill low and using as little resources as possible is another way that ChefEd has
tried to maintain a sustainable restaurant. ChefEd even installed a lighting system to reduce the
energy consumption in the kitchen, where it is highest. A Wood Burning Grill is used daily for both
flavor and as a reduction in energy consumption. Interestingly, much of the wood is either recycled or,
often, Donated from the community.
Food waste is treated in a Waste=Food system. This means that it is saved with other biodegradable
waste to feed the compost pile which, when broken down, is used as fertilizer for the fresh produce
grown on-site at the restaurant. Other vegetables are supplied by local farmers and local
organizations, adhering to ChefEd's "fresh and local grown produce only" policy.
In addition to recycled biodegradable products, the grease waste used at the restaurant is picked up
by a local man who converts the oil for use as bio-diesel fuel.
Holly Gioia is our Green project consultant. Miss Gioia has a Masters in Business and Sustainability from
Duquesne University in Pittsburgh, PA and visits the site personally twice a year.
hgioia@gmail.com
ChefEds Restaurant
“Fresh and Local”
14466 River Road
Destrehan, Louisiana 70047
Phone- 985-307-0841
Web: www.chefeds.com
Email- admin@chefeds.com
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