Chef Chris Lusk
From an externship in an Irish hotel to cooking Tex-Mex under Stephen Pyles at Star Canyon in Dallas to creating Asian cuisine in Florida and Italian under Mario Batali at Otto Enoteca in New York, Chris Lusk’s career has spanned an eclectic range of culinary experiences.
After graduating with a Bachelor of Science in Psychology from Stephen F. Austin University in Nacogdoches, TX, Chris realized his passion was in the kitchen. He then went on to attend culinary school at Johnson & Wales.
As a Texas native, Chris has mastered Southern cooking styles while working with the renowned Brennan family at Foodie’s Kitchen, Commander’s Palace, and Café Adelaide. He then would go on to work with Chef John Folse as the Executive Chef at Restaurant R’evolution.
Chris joined the Besh Restaurant Group and One House Hospitality as the Executive Chef of The Pontchartrain Hotel and the Caribbean Room. He led the kitchen and brought life back to the three historic spaces within the hotel: the Caribbean Room, Bayou Bar, and Silver Whistle Café.
Chris’ talent has earned him accolades both locally and nationally. In 2009, he was named one of Esquire magazine’s “Four Breakout Chefs to Watch” as well as a “Chef to Watch” by Louisiana Cookn’ magazine. In 2010, Lusk achieved top honors as the winner of the Louisiana Seafood Cook-Off. A year later Chris was honored with an invitation to cook at the esteemed James Beard House and was recognized again by Esquire magazine’s John Mariani with a nod for “Best Dessert of 2011.”
Today, Chris brings culinary excellence and traditions to New Orleans’ oldest restaurant here in the French Quarter.