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