Chris Lusk is the Executive Chef of the newly opened Kimpton Hotel Fontenot in the heart of New Orleans’ Central Business District.
Chef Lusk’s menu features refined shareable interpretations of regional classics, including items like Crawtator Crusted Oysters with jalapeno sriracha, mirliton and bacon lardon; Blue Crab Pimento Cheese with port salut, Calabrian chiles and toasted brioche; and Fruits de Mer Pho, made with cashew hoisin, grouper, shrimp ramen and crab boulettes.
With more than a decade of experience working in top kitchens around the United States, Chef Lusk is highly skilled in several culinary disciplines, including Southern cooking techniques. Prior to his current role with Kimpton, Chris was with BRG and One House Hospitality, serving as executive chef of The Pontchartrain Hotel and The Caribbean Room.
Lusk has earned critical acclaim and accolades throughout his culinary career, including being honored as one of Esquire’s “Four Breakout Chefs to Watch” and “Chef to Watch” by Louisiana Cookin’ Magazine in 2009. Additionally, he was selected as a winner of the highly competitive Louisiana Seafood Cook-off in 2010 and was invited to cook at the esteemed James Beard House in 2011.