Windsor Court Announces Executive Chef For New Orleans Grill

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. October 14, 2008

AUGUST 14, 2007. General Manager, Ashish Verma, has announced the appointment of James Beard Award nominee, Greg Sonnier, as Executive Chef of The New Orleans Grill. One of the most lauded chefs of New Orleans, Sonnier gained renown for his delicate, Creole-inspired cuisine at his popular restaurant, Gabrielle, which was shuttered by Hurricane Katrina.

Chef Sonnier's new affiliation with the Windsor Court and The New Orleans Grill puts him back into the local, national and international culinary spotlight he held for many years as co-owner and chef of the acclaimed Gabrielle Restaurant on Esplanade Avenue. His menu at The New Orleans Grill showcases his innovative and celebrated "Contemporary Louisiana"cuisine through dishes such as a Mojito Marinated Pork Rib Chop with a Chile Relleno and Root Beer Glazed Apples, Grilled Rabbit en Brochette with Tasso Grit Cake and a Honey Lavender Mustard Sauce, and Louisiana Crabcake "Chops" with Roasted Poblanco Pepper Ravigote Sauce and Mango Salsa.

Greg Sonnier began his career as an apprentice to master Chef Paul Prudhomme of K-Paul's Louisiana Kitchen, followed by time as a Sous Chef to fellow K-Paul alumni, Chef Frank Brigtsen, at Brigtsen's, a restaurant that fast became a New Orleans favorite. With invaluable experience from his mentors under his hat, Chef Sonnier and his wife Mary, a pastry chef whom he met in his early days at K-Paul's, decided to go out on their own, opening their restaurant Gabrielle in 1992.

Over the years, Chef Sonnier and his restaurant enjoyed much success and recognition both locally and nationally, in publications from New Orleans Magazine and The Times Picayune to Travel + Leisure, Bon Appetit, Food & Wine, Esquire, Town & Country, The New York Times, and Southern Living. In 1999 Food & Wine named him one of "The Top Ten New Chefs in America." Chef Greg has twice been honored with an invitation to cook at the prestigious James Beard House, and in 2005 he was named one of five nominees in the category of Best Chef in the Southeast region in the James Beard Awards.

"After a lengthy search, we are very excited to have such a luminous chef as Greg Sonnier join The Windsor Court" said Ashish Verma. "In years past, the Executive Chef was charged with the food operations for the restaurant, Le Salon, Polo Club Lounge and all of the banquet functions, an enormous responsibility. Greg will head up the culinary team and menus for just The New Orleans Grill and Polo Club Lounge. In this way, we can truly showcase his enormously creative talents and flair for Louisiana cuisine. It is a new step for Windsor Court, one we think is absolutely in the right direction to restore The New Orleans Grill to its original focus," he added.

Former Executive Sous Chef Brett Breaux has been promoted to Executive Chef, responsible for Banquets, In-Suite service menus, Le Salon and off-premise catering operations. Executive Pastry Chef Melissa Grimm will continue to be responsible for all of the pastry operations throughout the hotel.