Chef Eric Cook, a native of New Orleans, is a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his career at Brennan’s where he studied under Chef Mike Roussel. Soon after, Cook joined the team at Commander’s Palace as Sous Chef and Chef de Partie. While at Commander’s Palace, he was featured on television shows such as Off the Menu and After Hours with Daniel Boulud. He represented New Orleans at the James Beard House “Wild About Wild American Shrimp” event in 2007. Additionally, he worked with the White House staff in the kitchen of Commander’s Palace to prepare a meal for President George W. Bush, the President of Mexico, and the Prime Minister of Canada.
Cook was featured at the grand opening of the Southern Food and Beverage Museum (SoFAB), New Orleans Wine and Food Experience, Tales of the Cocktail, and The Great American Seafood Cook-Off. He has been featured in Cooking Light and Saveur magazines. Cook has also worked as a private chef, executive banquet chef, research and development consultant for several national restaurants. Chef Cook has hosted dinners for the NFL Hall of Fame and Top Chef New Orleans. In 2016 Cook received the award for Culinary Excellence from Centerplate and won Whole Hog Champion and 4th place Grand Champion at Hogs for the Cause, he won the Louisiana Wildlife and Fisheries Seafood Cooking Competition and won the National Chef’s Taste Challenge.
An advocate for the United States military and the city of New Orleans, Cook stayed in New Orleans during Hurricane Katrina and helped feed troops and first responders. He has been an active volunteer for organizations such as Wounded Warriors, Veterans of Foreign Wars, The Legacy Foundation, Disposable Heros Project, The American Red Cross, and in 2016 was one of the founders of the First to Fight Foundation. Cook has volunteered for many charitable events such as the Café Hope Mentor Program, Edible School Yard New Orleans, the St. Michael’s Celebrity Chef Event, the Annual Gumbo Cook-Off for the United Way of Greater New Orleans, and hosted dinners for the Better Than Ezra Foundation.
Cook most recently worked as Executive Chef at American Sector at the National WWII Museum where his military history gave him a unique opportunity to connect with and honor fellow veterans. He hosted the U.S. Marine Corps Ball and U.S. Navy Ball, private dinners for the Sergeant Major of the United States Marine Corps and Vice Admiral of the Navy Reserve.
Cook joined Dickie Brennan’s Bourbon House team in the fall of 2016. Running a restaurant as large and high volume as Bourbon House takes a specific kind of leader and Cook’s background is the perfect fit.  As Executive Chef, he has brought his creative spirit to his leadership style. Cook has already added new favorites to the menu like the Oyster BLT and the Fish Fry Po’ Boy.