Justin Devillier - La Petite Grocery
Justin Devillier - La Petite Grocery
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Top Chefs in New Orleans

These chefs are creating some of the best food in the world

People come to New Orleans to eat, and for superb reason. Our game-changing culinary repast is world renowned, informed by three centuries of cultural gastronomy and an army of dedicated chefs and creatives. We have our own Creole cuisine, a legion of mom and pop corner stores that dish irresistible food regularly and a cavalcade of ingenious chefs intent on preserving the classics while others create new traditions. And some are wildly successful doing both.

With more restaurants in the city than ever, the culinary landscape is vibrant and evolving. Many of the city’s chefs (and some mixologists) have earned international accolades, from James Beard Foundation awards to inclusion in best new chef/restaurant line-ups -- because what they serve is just always that good. Here are a few of the top chefs around town, creators of an only-in-New Orleans never-ending feast.

  • Emeril Lagasse’s TV shows, cookbooks and restaurants helped to define New Orleans cuisine for the rest of the world.
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  • An award-winning chef and an inspiration for a Disney princess, Leah Chase spent the last seven decades of her life creating delicious meals at her restaurant, Dooky Chase’s.
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  • Chef Tory McPhail’s career grew, literally, from farm to table, and New Orleans is the lucky recipient. He is a multi award-winning chef at Commander's Palace.
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  • A native to New Orleans, Chef Adolfo fuses the tastes of local seafood and Creole dishes with the flavors of the Latin American food he ate at the family dinner table.
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  • His face won’t be forgotten – a visage equally sly and cheerful – and neither will his food, which you can still taste at K-Paul's Louisiana Kitchen. 
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  • Variety is the spice of life for Susan Spicer. A native of Key West, she is one of New Orleans most recognized and popular chefs, most notably for her classic restaurant, Bayona.
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  • There’s a Link between fish and pork in New Orleans and his name is Donald. He has redefined traditional Cajun food at his string on contemporary restaurants. 
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  • Frank Brigtsen is still lighting a fire under inventive Creole cooking, just as he did in 1986, the year he opened his iconic Uptown restaurant Brigtsen’s. 
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  • Arriving in New Orleans with no formal culinary training, Justin Devillier decided he would become a chef in one of the most competitive restaurant cities in the world-- and succeeded. 
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  • For Alon Shaya, a passion for Middle Eastern food may have started in his native Israel, but it flowered in New Orleans.
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