Chef Edgar “Dook” Chase, IV.

A family legacy lives on through food

Edgar “Dook” Chase, IV., is the Owner/President of Chase Hospitality Group and Chase Concessions, LLC., a partner in Chase North, the premier food and beverage operator and management concessionaire at the Louis Armstrong International Airport, and the proprietor of two of their concepts, Leah’s Kitchen and Dook’s Burgers. Chase Concessions also operates eleven other concepts at MSY, as well concepts in Boston Logan International Airport and Nashville International Airport. Meanwhile, Chef Dook is also continuing the legacy of his late grandmother, Chef Leah Chase, serving as the Executive Chef and operator of his family’s restaurant Dooky Chase’s Restaurant in New Orleans.

Chef Dook has over 20 years of experience in the hospitality industry. After studying economics and finance at Dillard University, New Orleans, Chase received his Master’s of Business Administration from University of New Orleans, and went on to receive his culinary degree from Le Condon Bleu Paris, France. In addition to his formal training, he spent much of his youth learning the craft from his grandmother, while working in his family’s flagship restaurant, Dooky Chase’s in Tremé. Chef Dook has developed growing concepts, such as Leah’s Kitchen, Dook’s Place, and Dook’s Burgers as a tribute to his grandmother’s legacy of service and hospitality, featuring dishes inspired by her classic Creole cuisine. The latest restaurant, Chapter IV, opened with his wife, Gretchen in January 2023, and named for his fourth generation of service, features modern takes on classic Creole breakfast, brunch, and lunch offerings in downtown New Orleans.  

In spring of 2023, Chef Dook made his television debut in the PBS nationally syndicated cooking series, “The Dooky Chase Kitchen: Leah’s Legacy.” Chef Dook is the featured host of a 26-episode series cooking show highlighting some of the restaurant’s most iconic recipes and teaching and sharing hospitality with people at home and all over the country.

Chef Dook is active in his community and civically involved on several non-profit boards and commissions. Some of Dook’s most recent community recognition/awards include the Culinary Arts Award from the New Orleans Tourism and Cultural Fund (2023), University of New Orleans “UNO 25” Honoree (2022), and Dillard University 40 Under 40 (2021). 

Chef Dook resides in New Orleans with his wife, Gretchen, daughter, Sidney and son, Edgar “Vito” Chase, V.

FISH & GRITS WITH CRAWFISH & ANDOUILLE CORN MAQUE CHOUX

Edgar “Dook” Chase IV, Chapter IV 

Creole Grits Ingredients:  

• ½ stick of butter cut into 4 cubes 
• 2 cloves garlic 
• ½ cup grated cheddar cheese 
• ¼ cup grated parmesan cheese 
• 2 cups milk 
• 1 cup heavy cream 
• 1 cup water 
• ¼ cup chicken stock 
• 1 cup of ground grits 
• 1 tbs Salt 
• 1 tbs White pepper. 

Steps: 

Add two cubes of butter and melt on low heat. Sauté garlic briefly for 2 minutes. Add water, milk. Bring to a simmer. Add grits and stir with a whisk to avoid clumps. Let cook for 15 minutes. Add heavy cream, chicken stock, white pepper and salt. Let cook for 5 minutes. Add cheese, remainder butter. Let cook low for 3 more minutes. 

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Fried Trout Ingredients: 

• 4 Trout fillet 
• 1 tbs salt 
• 1 tbs black pepper 
• 4 cups corn flour ( or corn meal) 
• 2 cups vegetable oil 

Steps: 

Season each side of fillet with salt and pepper. Heat oil on medium heat. If you have a thermometer, look for 325 degrees. Dredge fish in corn flour on each side. Be sure to cover. Add fish to oil and cook on each side for 4 minutes. Watching the color rise on the side. Remove from oil and place on paper towel to drain the oil.

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Crawfish & Andouille Corn Maque Choux Ingredients: 

Serves 4 to 6 

• 1/4 cup unsalted butter 
• 1/4 pound diced andouille sausage 
• 1/2 cup diced yellow onion 
• 1/2 cup diced red bell pepper 
• 1/2 cup diced green bell pepper 
• 1 teaspoon minced garlic 
• 3 cups fresh white corn (use frozen corn if not available) 
• 1/4 pound Louisiana crawfish tails 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon black pepper 
• 1/8 teaspoon cayenne pepper 
• 1 cup grape tomatoes cut in half 
• 1/4 cup bias-cut green onions 

Steps: 

In large skillet, melt butter over medium heat. Add sausage and sauté for approximately 2 minutes. Add onions and bell pepper and cook until soft. Add garlic and cook until fragrant. Add corn, crawfish tails, salt and peppers and cook down for approximately 5 minutes. Finally, add grape tomatoes and green onions. Cook for about 2 minutes.