How 531 Liberty’s Owner Traded Spreadsheets for Sauté Pans

One fateful night over a decade ago, after being called out yet again for work, Houma native and then- chemical engineer David Sonnier was feeling overworked and stressed. “My wife, [Tiffany] says, ‘Quit your job, go to culinary school’,” says Sonnier. “And the next day, I sold all my stock, paid off my bills, quit my job and went to culinary school.”

The LSU grad worked for 20 years in his field of study but simply lost interest in the job. Tiffany got a job outside the home, and Sonnier enrolled at John Folse Culinary Institute in Thibodaux, quickly working his way up through the kitchen ranks. There, Sonnier learned on the job and contributed to the family finances with stints at the now-shuttered Milano restaurant and in New Orleans for an externship at Borgne. Post-externship, Sonnier returned to Milano, where he became co-executive chef alongside Chef Casey Allen and, ultimately, executive chef. In 2016, Sonnier partnered with his old workmate to buy 531 Liberty. In 2019, he bought out Allen, taking over as sole proprietor.

One of seven children, Sonnier has always cooked. “Everybody pitched in,” says Sonnier. “And in college, I used to make meals for all my friends.” His passion for food also extended to the other side of the plate, as he spent years dining as a hobby and for the adventure of trying something new. Sonnier would take ideas gathered at his favorite restaurants and from travel cooking shows, like “No Reservations” with Anthony Bourdain, and experiment at home, always returning to the joy of cooking and feeding others. Each related pastime seemed to foreshadow Sonnier’s future in food.

At 531 Liberty, Sonnier channels those influences, inspirations and spirit of adventure into his craft, while leaning into high-quality, fresh ingredients and working with local farmers to get the best of what’s available in the area. Despite being everything from chef to accountant and chief marketing director, Sonnier hasn’t lost interest in the job and praises the 531 Liberty staff — many of whom he has worked with for 14 years — as being the best in the business. “This will be my last job,” says Sonnier. “I don’t want to do anything else.”

Illustration by S.E. George

Meet the Chef | David Sonnier

Most meaningful item in the kitchen: At home, it’s my black iron skillet. It was given to me by my grandmother — it was a wedding present to her. So it’s 100 years old.

Fave music to cook by: I just put on my playlist, and it’s all over the place — from punk rock to heavy metal, it doesn’t matter. I just need something in the background.

Quick meal at home: I make a hell of a chicken and sausage gumbo. I make chicky parm for the kiddos. We cook a ham once a month. We like ham, and we want the bone for beans. We make white beans with it.

Chicken Pot Pie with Puff Pastry

“This is one of the items in our special rotation. [It’s] a comfort food we really like.”

Prep: 20 minutes
Cook: 30 minutes
Yield: six 12-ounce servings

1½ ounces butter
1½ ounces flour
2 quarts chicken stock
15 ounces carrots, peeled and diced
4 ounces celery, diced
1 onion, diced
1 sprig fresh thyme
½ pound seasoned and cooked chicken, diced large
salt and pepper to taste
6 puff pastry rounds, cut to fit serving bowl and cooked per package instructions

Heat butter in a pan, then add flour and stir to make blond roux. Add vegetables and cook until tender. Add chicken stock and diced chicken, stir to incorporate and bring to boil.

Reduce heat and simmer for 30 minutes or until slightly thickened. Add thyme. Add salt and pepper to taste. Separate between six serving bowls and top with cooked puff pastry. Serve.

531 Liberty
531 Liberty St., Houma
985-223-2233
531liberty.com
@531liberty