Chef John Harris

john harris

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, 2011, and 2012. 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 five 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.

Edward Charles

edward charles

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.

Louis Wolf

louis wolf

restaurant manager

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 manager since 2010.

Emily Seeb

emily seeb

pastry chef

Emily Seeb graduated from Le Cordon Bleu in 2008 and has been slowly baking her way across the USA since then; working in Hawaii, Montana, Minnesota and most recently Louisiana where she was Assistant Pastry Chef at Restaurant R'evolution before joining our team. Her desserts are a delightful reflection of her travels and continuous search for inspiration and adventure.

Johnny Slamon

johnny slamon

wine director

Johnny is a recent transplant to New Orleans, having just finished a decade in San Francisco. He was mentored by Master Sommelier Emily Wines for several years at the Michelin starred Fifth Floor Restaurant. He departed the Fifth Floor in 2010 to open Alexander's Steakhouse. After 6 years of running one of the best wine programs in the Bay Area, Johnny decided to take some time off and travel throughout Europe before making his way down to New Orleans.

Johnny's background in French wine makes him a natural fit here at Lilette, and we're looking forward to seeing what he does with the program.