G.U.L.F. Chef Council

Culinary leaders in the New Orleans area.

The G.U.L.F. Chef Council is made up of culinary leaders in the New Orleans restaurant community. These chefs commit to one year on the council, promotional events with G.U.L.F. and bi-annual updates on the program.

Flynn Tenney
Chef Tenney Flynn, Chef Council Chair

During the past thirteen years of co-owning legendary New Orleans fine dining seafood restaurant GW Fins with co-owner Gary Wollerman, Executive Chef Tenney Flynn has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf. Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the Wall Street Journal has referred to him “widely acknowledged as the fishmonger czar of the Gulf region.”
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Cory Bahr
Chef Cory Bahr

Chef Cory Bahr runs Restaurant Cotton and his latest addtion Nonna, both in Monroe, Louisiana. Along with the Robertson family of Duck Dynasty fame, Bahr is deeply involved in Monroe’s Downtown Association, and his restaurants are a cornerstone of the town’s recent economic revival. Bahr is a 2012 Food Network’s Chopped! champion, 2011 King of Louisiana Seafood, a “Chef to Watch” by Louisiana Cookin’ Magazine, and 2014 “People’s Best New Chef” by Food & Wine Magazine.
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Alan Ehrich
Chef Alan Ehrich

Chef Alan has been Audubon’s Executive Chef for the past 15 years, leading the culinary team for Audubon’s Private Events at the Tea Room, Aquarium, and Zoo. Recently, the American Culinary Federation of Louisiana named him one of Louisiana’s Top 20 Chefs. While studying in Switzerland, he visited a variety of European countries and their respective kitchens. Chef combines diverse cultural styles with Louisiana flavors to create surprising culinary creations.
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Kristen Essig
Chef Kristen Essig

Kristen Essig was born and raised in Florida. After graduating from the Johnson & Wales Culinary School in 1998, Kristen worked with James Beard award winning chefs, Chef Frank Lee of Slightly North of Broad and Chef Louis Osteen of Louis’ Charleston Grill. Seventeen years ago, Kristen made New Orleans her home, kicking off her Crescent City culinary career with Chef Emeril Lagasse at Emeril’s, followed by a four-year turn with Chef and mentor Anne Kearney at the famed New Orleans Restaurant, Peristyle.
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Adolfo Garcia
Chef Adolfo Garcia

In a town filled with world-renowned Creole restaurants, Chef Adolfo Garcia stands out. He’s a culinary traditionalist and pioneer. Accolades include Best Chef by New Orleans Magazine for both RioMar and La Boca. Hispanic Magazine named Garcia one of the Top 8 Latin Chefs in the Country. When the James Beard House highlighted Latin American Chefs, Garcia was selected alongside the likes of Aaron Sanchez and Douglas Rodriguez to showcase their cuisine.
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Brian Landry
Chef Brian Landry

Brian Landry, a New Orleans native, is a passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. As the Executive Chef at Borgne, Landry pays homage to Louisiana’s coastal, indigenous cuisine while using the freshest local ingredients. At Borgne, Landry is seizing the opportunity to get the word out that the Gulf has the best seafood in the world.
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Chris Lusk
Chef Chris Lusk

Chris Lusk’s career has spanned an eclectic range of culinary experiences – from an externship in an Irish hotel and time as a sous chef 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. Yet Lusk, a Texas native, has earned his Louisiana cooking stripes, working with the renowned Brennan family at Foodie’s Kitchen in Metairie, at both Commander’s Palace and Café Adelaide, and most recently, at Restaurant R’evolution in New Orleans under the tutelage of Chefs John Folse and Rick Tramanto.
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Christopher Lynch
Chef Christopher Lynch

Christopher Lynch’s experience includes Gramercy Tavern and Union Square Café, both in New York City. In New Orleans, he has worked in Gautreau’s, Restaurant August, and at Emeril’s for over six years, three of those years spent as Chef-De-Cuisine. Lynch served as chef consultant and food stylist for Season 2 of HBO’s Treme. He is currently Executive Chef de Cuisine of Atchafalaya Restaurant.
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Ryan Prewitt
Chef Ryan Prewitt

Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for Alicia Jenish at Le Petite Robert, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.
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Susan Spicer
Chef Susan Spicer

Susan Spicer is chef/owner of Bayona and Mondo restaurants and Wild Flour Breads. She has been cooking in New Orleans for thirty-three years and has received numerous culinary awards, including James Beard’s Who’s Who of Food and Beverage in America. She is a member of the Fellowship of Southern Artisans, Farmers and Chefs, as well as Chefs Collaborative and is active in many community events and fundraisers.
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