chef & owner
Chef John Harris and his staff at Lilette celebrated their tenth year in 2010. He has been a James Beard finalist for Best Chef South in 2009, 2010 and 2011. He was included in Food and Wine magazine's list of America's Best New Chefs in 2002 and was named Best Chef New Orleans by New Orleans Magazine. In addition, Lilette has been named a Top Ten Best Restaurant six of the last eight years by the New Orleans Times-Picayune.
John began his passion for cooking growing up in the kitchen of his italian mother. Working in restaurants during college, he couldnt resist the allure of cooking school. He attended the Pennsylvania Culinary Institute, which would lead him to stints at Café Allegro in Pittsburgh, and Spiaggia in Chicago.
John moved to New Orleans to work as Sous Chef at Bayona in the French Quarter under famed Chef Susan Spicer. While there, Spicer offered him the opportunity to travel to France and apprentice at Amphyclese and Le Pre Catalin -- both Michelin rated 2-star restaurants. During this time in France, John lived with the Mauri family, whose matriarch Lilette instilled in him a love of traditional French cooking.
After returning to New Orleans, John became Executive Chef at Gautreau's Restaurant, then worked with Gerard Maras of Gerard's Downtown. In December of 2000, John fell in love with the intimate space at 3637 Magazine Street that would soon become Lilette.
In 2010, John brought another vision to splendid fruition with the opening of the much-acclaimed Bouligny Tavern. Located in a century-old New Orleans cottage adjacent to Lilette, Bouligny Tavern combines a sophisticated, mid-century modern environment with a diverse offering of fine wines, classic cocktails and high-end food service featuring a sumptuous small plates menu.
executive sous chef
Edward has 15 years of experience in the restaurant business. He has worked at Bayona Restaurant with renowned Chef Susan Spicer and also served as John Folse's Sous Chef at White Oak Plantation. Edward joined the team at Lilette 8 years ago and has been the Executive Sous Chef and a steady hand behind the stoves since 2005.
executive pastry chef
Beth has been named a James Beard semi-finalist for Outstanding Pastry Chef Chef in 2008, 2009, 2010 and 2011. A native of New Orleans and Executive Pastry Chef at Lilette since 2004, Beth studied pastry at the French Culinary Institute in New York. She began her career at the famed Windsor Court Hotel in New Orleans and has also worked at such revered establishments as Emeril's, Delmonico and Cuvee. In New York, she worked as an event planner and taught pastry classes. Beth earned a degree in Art History from Southern Methodist University in Dallas and brings an artistic sensibility to her work, creating unforgettable desserts inspired by her travels throughout the world.
Louis is originally from Haddonfield, New Jersey, but has called New Orleans home for many years. He holds a B.A. from Loyola Marymount University and earned an M.A. from the University of North Carolina at Wilmington. Louis began his restaurant career at the legendary Commander's Palace in New Orleans and has worked at prestigious establishments such as Gotham Bar & Grill in New York City and Zinc Bistro in Scottsdale, Arizona. He has been with Lilette since 2008 and a mangager since 2010.
manager and wine director
Chuck Avery began his restaurant career in San Francisco at Ivy's Restaurant, Rosmarino, and Absinthe Brasserie and Bar. This was followed by three years at Vespaio Ristorante in Austin Texas. Upon moving to New Orleans he managed the bars Loa and Loft 523. Chuck has been with Lilette since 2010 as a manager and wine director since 2011.