Chef Chris Lusk

The Caribbean Room

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.

Now, he joins the Besh Restaurant Group to help spearhead the revitalization of The Caribbean Room at the Pontchartrain Hotel as executive chef. Though Lusk attended culinary school at Johnson & Wales, he confirms, “Commander’s Palace was my culinary education.” Lusk hadn’t planned on cooking professionally. After a high school job in a local restaurant, he recalls thinking that he would, “never chop an onion again.” After high school he earned a Bachelor of Science in Psychology from Stephen F. Austin University in Nacogdoches, TX, but the kitchen continued to call to him. “Once I graduated from college, I just knew I had to give it another shot, ” he recalls. Chef Lusk is a passionate follower of author Harold McGee’s extensive works on food and science, and his inquisitiveness has stayed with him throughout his years as a professional chef.

Chef Lusk’s 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 Cookin’ magazine. In 2010, Lusk achieved top honors as the winner of the Louisiana Seafood Cook‐Off, and in 2011, Chef Lusk 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.”


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