A distinguished culinary resume for a James Beard-nominated executive chef highlighting Michelin recognition, farm-to-table sourcing, and kitchen leadership.
Executive Chef | French-Creole Cuisine · Farm-to-Table · Team Leadership
New Orleans, LA 70112 · (504) 234-5679 · [email protected] · Restaurant · @chefmarieleblanc · marieleblanc
James Beard Award-nominated Executive Chef with 15 years of kitchen leadership experience. Celebrated for French-Creole tasting menus that honour Louisiana terroir through modernist technique. Led kitchens earning a Michelin Bib Gourmand and a Forbes Travel Four-Star rating. Expert in team mentorship, food costing, and farm-to-table sourcing.
Opened and operate a 60-seat contemporary Creole restaurant; grown from opening team of 8 to 24 staff.
Develop seasonal 7-course tasting menus sourcing 90% of produce from 12 Louisiana farms.
Maintain food cost at 28% through disciplined purchasing, zero-waste butchery, and daily specials utilising trim.
Mentor 4 sous chefs; two alumni have opened their own critically-praised restaurants.
Oversaw a 6-brigade kitchen of 18 cooks executing 350+ covers per night at a AAA Four-Diamond institution.
Redesigned the jazz brunch menu, increasing weekend covers by 22% and earning a Zagat Top 10 Brunch listing.
Staged under Alain Passard in a 3-Michelin-star kitchen, mastering vegetable-forward French haute cuisine techniques.
Featured as one of America's Best New Restaurants 2023 with a profile on the restaurant's Creole sourcing philosophy.
Classical French · Modernist · Fermentation · Charcuterie · Pâtisserie
Menu Development · Food Costing · Ordering & Inventory · Staff Training · HACCP
Toast POS · Restaurant365 · Compeat · OpenTable
Host quarterly fundraising dinners raising $30K+ annually; provide culinary training workshops for at-risk youth.
African Diaspora Cuisine · Creole History
Gulf Coast Botanicals · Fermentation
James Beard Award-nominated Executive Chef with 15 years of kitchen leadership experience. Celebrated for French-Creole tasting menus that honour Louisiana terroir through modernist technique. Led kitchens earning a Michelin Bib Gourmand and a Forbes Travel Four-Star rating. Expert in team mentorship, food costing, and farm-to-table sourcing.
Marans — New Orleans
April 2018 to Present · New Orleans, LA
Opened and operate a 60-seat contemporary Creole restaurant; grown from opening team of 8 to 24 staff.
Develop seasonal 7-course tasting menus sourcing 90% of produce from 12 Louisiana farms.
Maintain food cost at 28% through disciplined purchasing, zero-waste butchery, and daily specials utilising trim.
Mentor 4 sous chefs; two alumni have opened their own critically-praised restaurants.
Commander's Palace
January 2014 to March 2018 · New Orleans, LA
Oversaw a 6-brigade kitchen of 18 cooks executing 350+ covers per night at a AAA Four-Diamond institution.
Redesigned the jazz brunch menu, increasing weekend covers by 22% and earning a Zagat Top 10 Brunch listing.
Arpège — Paris
March 2009 to December 2010 · Paris, France
Staged under Alain Passard in a 3-Michelin-star kitchen, mastering vegetable-forward French haute cuisine techniques.
Le Cordon Bleu Paris
2007 to 2009 · Distinction
Tulane University
2003 to 2007
ServSafe Manager Certification
National Restaurant Association · 2023
WSET Level 3 Award in Wines
Wine & Spirit Education Trust · 2018
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