THE RITZ-CARLTON, NEW ORLEANS

921 Canal Street, New Orleans, Louisiana 70112 USA
Phone:  +1 (504) 524-1331   •  Map & Directions
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M bistro: Culinary Team

  Chef Thierry Connault, Executive Chef of The Ritz-Carlton, New Orleans
  Chef Frank Gray

Chef Thierry Connault, Executive Chef of The Ritz-Carlton, New Orleans



Thierry Connault
Before becoming the Executive Chef of The Ritz-Carlton, New Orleans, Connault was the Executive Chef at The Ritz-Carlton Golf and Spa Resort, Rose Hall, Jamaica. During his tenure in Jamaica, he oversaw culinary operations for four (5) restaurants (Horizon, Mangos, Reggae Jerk Center, White Witch, and Cohoba Lounge), banquets, in-room dining, garde manger, pastry, employee cafeteria.

Connault is a native of Normandy, France and is excited to become a part of New Orleans’ culinary community. He describes his style of cooking as “contemporary American, obviously influenced by French tradition. I like the food to taste how it is supposed to, using the freshest ingredients. When you combine skill and technique with great ingredients, you will always have a complete and delicious dish. I believe that cooking should be fun.”

Chef Connault says that he was drawn to the rich culinary history of New Orleans. “What drew me (to New Orleans) is certainly the great food tradition. It is one of the few regions in the United States that has such a rich culinary history. Being on the gulf with all of the fresh seafood that is available makes New Orleans a place like no other.”
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Chef Frank Gray



Frank Gray
Before joining The Ritz-Carlton, New Orleans’ culinary team, Gray held the position of restaurant chef for the award-winning Vineyard Grill at The Ritz-Carlton Orlando, Grand Lakes. Prior to his time in Orlando, Gray held other culinary positions at The Ritz-Carlton, Palm Beach and The Ritz-Carlton Tysons Corner where he worked with James Beard Award winning Chef Fabio Trabocchi.

Gray describes his style of cooking as regional American cuisine with French influence. “I like to cook in the style of wherever I am. I look forward to developing my Creole style of cooking and creating cuisine that both locals and visitors will enjoy. I want to make M bistro a force to be reckoned with in the New Orleans culinary scene.” He enjoys working with local ingredients and looks forward to being able to create dishes with Louisiana seafood. “I am looking forward to meeting local farmers and providers to ensure that M bistro has the freshest local ingredients.”
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