New Orleans, a city celebrated for its vibrant culinary scene, boasts a treasure trove of dining experiences. Among these, St. John restaurant stands out, offering a unique take on Creole cuisine under the expert guidance of Executive Chef & Owner, Eric Cook. This isn’t just another restaurant; it’s a culinary journey through the rich history and diverse influences that have shaped New Orleans gastronomy.
Eric Cook’s path to becoming a celebrated chef is as compelling as his cuisine. A native of New Orleans and a combat veteran of the United States Marine Corps, Cook brings discipline and passion to his culinary creations. His formal training at the prestigious John Folse Culinary Institute laid the foundation for a remarkable career. He honed his skills in the kitchens of French Quarter institution Brennan’s and the renowned Commander’s Palace, working alongside acclaimed chefs like Mike Roussel. His resume includes positions as Sous Chef and Chef de Partie, showcasing his dedication to mastering classic techniques. Cook’s versatility extends beyond fine dining; he has served as a private chef, executive banquet chef, and consultant for national restaurant chains, accumulating a wealth of experience across the culinary spectrum. Prior to opening his own ventures, Cook held Executive Chef roles at notable New Orleans establishments such as the National WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and N.O.S.H.
Chef Cook’s expertise has garnered national attention. He has been featured on popular television programs like Gordon Ramsay’s: Uncharted, Top Chef New Orleans, and After Hours with Daniel Boulud. His culinary artistry has also been highlighted in esteemed publications such as Saveur, Flavor & The Menu, Plate Magazine, and Louisiana Cookin’. Recognized by his peers, Cook represented New Orleans at the James Beard House and has won numerous accolades, including the National Chef’s Taste Challenge and the Louisiana Wildlife and Fisheries Seafood Competition. In 2019, he was recognized as a culinary legend by the ACF Best Chefs of Louisiana.
Before St. John, Cook established Gris-Gris, a Magazine Street favorite celebrated for its refined Southern cuisine and local charm. Gris-Gris quickly became an award-winning neighborhood gem, earning accolades like Eater New Orleans’ Reader’s Choice for Restaurant of the Year and Chef of the Year, and New Orleans CityBusiness’ Restaurant of the Year.
Building on this success, St. John restaurant represents the next chapter in Cook’s culinary vision. It specializes in what Cook calls ‘haute creole cuisine,’ an elevated exploration of Creole flavors rooted in New Orleans’ 18th-century culinary traditions. St. John offers an approachable yet refined dining experience, drawing inspiration from the communal spirit of old New Orleans Sunday dinners. Imagine neighbors sharing dishes crafted from seasonal ingredients – this sense of community and celebration of good food is at the heart of St. John. The menu is a testament to New Orleans’ cultural melting pot, showcasing the influence of Italian, French, Spanish, African, German, and Caribbean culinary traditions. At St. John, guests can expect a sophisticated and delicious journey through the evolution of Creole cuisine, expertly crafted by a chef deeply rooted in New Orleans culinary heritage.
