Calcasieu New Orleans:

Mike Raborn

Director of Events and Catering

Mike is a Louisiana native, born in New Orleans and raised in Baton Rouge. After high school, he traveled with the Navy to Spain, Italy and France, embracing the culture and food he discovered. He went on to work for the Ritz Carlton, Amelia Island, Florida where he learned about fine wine and excellent service. After returning to Louisiana, Mike worked for the Windsor Court, the New Orleans Ritz Carlton, and as the General Manager for the Pelican Club and Café Adelaide. Along the way he discovered his passion for catering and event planning. He later worked for Sodexo as the Director of Catering at Loyola University and Tulane University. Mike is an active member of the community, volunteering as the Director of Special Events for the Mid-City Neighborhood Organization from 2010 to 2014. In 2015, Mike won the National Association of Catering’s “Catered Event of the Year Award”. He is an active member and former board member of the NACE New Orleans chapter. Mike joined Calcasieu in 2018 as the director of Catering & Event Sales. He enjoys creating amazing events and lasting memories for his clients.

David Harrower

Chef de Cuisine

Born in Glasgow, Scotland and raised in Lafayette, Louisiana, Chef David Harrower has been exposed to a broad range of cultural and gastronomic experiences from a very young age. Though Louisiana is not his native home he has lived here for the majority of his life. The food of the southern states holds a special place in his heart and that is evident in his cooking. David started his career at the Culinary Institute of New Orleans in 2002. After Hurricane Katrina, David was forced to cut his education short as the school closed its doors. Following the storm in 2005, David moved to Vail, CO where he worked at La Tour, a contemporary French restaurant in the heart of Vail Village. In 2008 he enrolled at the Culinary Institute of America in Hyde Park, NY to complete his culinary education. After graduating from their two year program he returned to the South and became Sous Chef at Pamplona Tapas and Restaurant in downtown Lafayette. After only a few months he became the Executive Chef of the popular spot.
In 2014, David moved back to the Crescent City where his culinary career began. He served as Sous Chef at Purloo in the Southern Food and Beverage Museum in New Orleans and then later as the Sous Chef for Susan Spicer’s Lakeview restaurant, Mondo. In summer 2018, Harrower joined Link Restaurant Group as Chef de Cuisine at Calcasieu.