Chef Eric Cook, a New Orleans native and culinary veteran, brings his vision of refined Creole cuisine to life at New Saint John. This restaurant is the latest venture from the acclaimed chef and owner, building upon his impressive career and the success of his beloved Gris-Gris. With a rich background honed in some of New Orleans’ finest kitchens, Cook’s New Saint John promises an innovative yet deeply rooted dining experience.
Cook’s journey began in the United States Marine Corps, where he served for six years before pursuing his passion for food. He trained at the prestigious John Folse Culinary Institute and launched his career at Brennan’s in the historic French Quarter, learning from Chef Mike Roussel. His dedication and talent led him to Commander’s Palace, where he served as Sous Chef and Chef de Partie, further refining his skills in classic New Orleans cuisine. Beyond these iconic establishments, Cook’s diverse experience includes roles as a private chef, executive banquet chef, and research and development consultant for national restaurant chains, showcasing his versatility and broad culinary expertise. He has also held Executive Chef positions at notable New Orleans restaurants such as the National WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and N.O.S.H., solidifying his reputation in the city’s vibrant food scene.
Chef Cook’s culinary artistry has garnered widespread recognition. He has appeared on national television, including Gordon Ramsay’s: Uncharted on Discovery Channel and Disney+, as well as Top Chef New Orleans and Off the Menu, After Hours with Daniel Boulud. His expertise has also been highlighted in respected publications like Saveur, Flavor & The Menu, St. Charles Avenue, Plate Magazine, Inkspired, Roux, and Louisiana Cookin’ magazines. In 2007, he represented New Orleans at the James Beard House “Wild About Wild American Shrimp” event and contributed to the grand opening of the Southern Food and Beverage Museum (SoFAB). His competitive spirit and skill are evident in his accolades, including winning the National Chef’s Taste Challenge in 2016 and 1st place in the Louisiana Wildlife and Fisheries Seafood Competition. His barbecue team, “Born to Grill,” also achieved Whole Hog Champion at Hogs for the Cause. Furthermore, he has participated in prestigious events like the Great American Seafood Cookoff, the Louisiana Seafood Cookoff, New Orleans Wine & Food Experience, New Orleans Oyster Festival, and Euphoria Greenville, and was named a culinary legend at the ACF Best Chefs of Louisiana in 2019.
Before New Saint John, Cook established Gris-Gris on Magazine Street, which quickly became a neighborhood favorite celebrated for its refined Southern cuisine. Gris-Gris earned numerous accolades, including Eater New Orleans’ Reader’s Choice for both 2018 Restaurant of the Year and Chef of the Year, New Orleans CityBusiness’ Restaurant of the Year, and recognition from New Orleans Magazine. It was also lauded by Gambit and New Orleans Magazine for having the “Best Balcony,” “Best Happy Hour,” and “Best Brunch,” demonstrating Cook’s ability to create a restaurant that resonates deeply with the local community.
New Saint John is Chef Cook’s vision for ‘haute creole cuisine,’ an exploration of Creole culinary evolution in New Orleans since the 18th century. He presents these historical flavors in an elevated and approachable style, drawing inspiration from traditional New Orleans Sunday dinners and the convivial spirit of French Quarter neighbors sharing seasonal dishes. The menu at New Saint John reflects the diverse cultural influences that have shaped Creole cuisine, blending Italian, French, Spanish, African, German, and Caribbean traditions, flavors, and cooking techniques. New Saint John offers a unique dining experience that celebrates the rich culinary heritage of New Orleans, interpreted through Chef Eric Cook’s experienced and innovative approach.
