Alan napier

Experienced Industry Vet named Executive Chef & Director of Operations

In the world of culinary arts, each chef brings a unique blend of experiences, flavors, and passion to the table. Alan Napier, the newly appointed Executive Chef and Director of Operations at Petit & Keet embodies this fusion in his journey—a culmination of diverse influences and an unyielding love for creating exceptional dishes.

Alan's culinary story began with a childhood steeped in the aromas of creole food and seafood, sparking a curiosity that led him into the kitchen. From washing dishes to mastering every station on the line, his determination and love for the craft paved his way through various kitchens. His pivotal moments at Chan's Gulfside, a fine dining restaurant on Pensacola Beach, and encounters with culinary legends in Arkansas shaped his culinary philosophy. Along this path, Alan had the privilege of collaborating with revered figures in Arkansas cuisine—legends such as Donnie Ferneau, an array of talented chefs at the prestigious Capital Hotel, including Lee Richardson, Cassidy Dabney of Blackberry Farm, David Thomas with Jose Andreas, Matt McClure, Brian Deloney of Maddie's Place, and Matt Bell formerly of South on Main.

Though he has journeyed through every role within a restaurant except that of an Executive Chef, Alan's gratitude abounds as he finally carries this milestone and embraces the opportunity with immense humility and gratitude.

Q & A:

How do you approach leading a culinary team as Executive Chef and the Director of Operations?
This answer is the same for me, no matter the title. I get in there and do the work side by side. I have always tried to lead by example and not ask someone to do something I am unwilling to do myself.

How did you approach the new menu creation and development? What is your favorite item on Petit & Keet's new fall menu that just launched?
The approach to the menu was pretty simple. I want to take French cooking and add a southern flair to it. I know it has been done before, but some magical things can happen with this approach. I hope it is well received. My favorite dish on the menu is Venison tenderloin with Boursin, butternut squash, sweet potato purée, broccolini, and blueberry mole. For me, this is exactly what I want to eat in the fall. I love how all the flavors work to create a harmonious bite.

How do you effectively communicate your vision and expectations to your team?
We have such a great team right now, and they are all willing to jump in and help with anything. This makes it very easy to communicate the vision. We want to make great food that looks amazing and consistently goes to the table tasting the same. Without each of them having the passion they do, this whole thing would sink. From my Sous chef, Jessie, to the prep team to my line staff, they all give their all, and I am forever grateful for that.

What can guests expect when coming to Petit & Keet?
Guests can expect beautiful cocktails, incredible service staff, good food, and a great atmosphere. We strive to make everyone feel at home, and we aim to make friends with everyone who comes in. All in all, I am hopeful that when people leave, they have a unique, remarkable experience.

Which celebrity would you love to share a kitchen with, and what dish would you both make?
Justin Wilson, an old Cajun chef who had one of the first cooking shows I ever got into. I would love to cook etouffee with him.

Beach or mountains for a vacation?
I would choose a beach close to the mountains.

Can you share a moment that made you especially proud to be part of this restaurant's team?
I have always been proud to work here from day one. But to be honest, at this moment, I am more proud than ever. To be trusted to operate this restaurant and work with our current ownership and management team had been transformative. This place is amazing.