Merlin Chauvin
Co-Owner / Executive Chef
Signature Dish: “Duck Delight” - Crispy cubed boneless duck confit with shrimp, fresh vegetables and topped with his original sweet & spicy garlic and chili sauce

Merlin Chauvin was born in Thailand but raised in New Orleans all of his life.  An avid believer in the importance of hard work and good customer service, Merlin, along with his sister Diana, has developed a wonderful dining experience at LaThai Uptown.  One’s work ethic is vital in this industry, “The harder you work the luckier you get.” 

Merlin learned to appreciate the restaurant industry by growing up in their family business with his mother, Pannee Varnishung, affectionately referred to as “Mama” by her family, friends, and customers alike.  He was always fascinated with the art of cooking since the age of 5 observing Mama cooking with a wok.  He was too small to contribute, but his mother encouraged his curiosity by allowing him to observe her as she explained the craft.  When he was finally strong enough, Mama allowed him to help prepare and sauté vegetables.  He tapped into his hidden talent at an early age when creating Doritos & cheddar cheese sandwiches for his younger sister, Diana, growing up.  His creations have become a lot more sophisticated since then, but his passion for originality stayed true.  His first true original creation was a special sweet & spicy garlic and chili sauce that he developed at age 14.  The perfect balance of his half-Cajun/half-Thai origin, Merlin’s sweet  & spicy garlic and chili sauce has been mastered since, and is used to this day in his signature dish, the “Duck Delight”.  

Cooking was a natural talent that was nurtured by Merlin’s family upbringing, while his work ethic came from good old-fashioned blood, sweat and tears inspired by Mama.  His attention to detail and focus on customer service came from his experience with working with some of the best New Orleans restaurants and chefs.  Whether it was bussing tables at Maximo’s or waiting them at Café Giovani, there was no task too small that could not be learned and completed to perfection.  Merlin credits Emeril Lagasse as one of his greatest influences, while working as Captain at Emeril’s Delmonico restaurant.  In 2001, Merlin took over LaThai Cuisine, and later opened Sweet Ginger and Pan-Asia, where he was co-owner and Executive Chef along with his sister.   As a father of 3 beautiful children, Merlin understands the importance of family.  He considers himself blessed and is extremely thankful for everything that has happened to him.  His passion for his craft is reflected at LaThai Uptown.  When asked what was the one thing that he wants all of his patrons to know, he simply stated, “We’re here for the customers.  Without them, we’re nothing.”