chef/owner eric cook

Executive Chef & Owner, Eric Cook is a native of New Orleans, Louisiana, 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 culinary career at Brennan’s in the French Quarter where he studied under Chef Mike Roussel. Cook joined the team at Commander’s Palace as Sous Chef and Chef de Partie. Cook has also worked as a private chef, executive banquet chef, and research and development consultant for several national restaurants. His career has taken him through some of the finest restaurants in New Orleans and he has served as Executive Chef for National WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and N.O.S.H.   

Cook has most recently been featured on Gordon Ramsay's: Uncharted on the Discovery Channel and Disney+. He has also worked on television shows such as Top Chef New Orleans and Off the Menu, After Hours with Daniel Boulud. He has been featured in magazines such as Saveur, Flavor & The Menu, St. Charles Avenue, Plate Magazine, Inkspired, Plate Magazine, Roux and Louisiana Cookin’. He represented New Orleans at the James Beard House “Wild About Wild American Shrimp” event in 2007 and at the grand opening of the Southern Food and Beverage Museum (SoFAB). In 2016, Cook won the National Chef’s Taste Challenge, 1st place in the Louisiana Wildlife and Fisheries Seafood Competition, and his barbecue team "Born to Grill" won Whole Hog Champion of Hogs for the Cause. He has also participated in the Great American Seafood Cookoff, the Louisiana Seafood Cookoff, New Orleans Wine & Food Experience, New Orleans Oyster Festival, and Euphoria Greenville. In 2019, he was named a culinary legend at the ACF Best Chefs of Louisiana. 

Cook's first restaurant, the acclaimed Gris-Gris on Magazine Street, has been named one of New Orleans’ best neighborhood restaurants by featuring refined, Southern cuisine and local favorites. Gris-Gris was named Eater New Orleans’ Reader’s Choice for both 2018 Restaurant of the Year and Chef of the Year, New Orleans CityBusiness’ Restaurant of the Year, New Orleans Magazine Best Restaurants, as well as Gambit and New Orleans Magazine's "Best Balcony", "Best Happy Hour", and "Best Brunch".

Saint John specializes in Cook’s take on ‘haute creole cuisine,’ showcasing the evolution of true Creole cuisine in New Orleans, dating back to the 18th century, presenting these flavors in an elevated, yet approachable way. Cook drew inspiration from traditional Sunday dinners in New Orleans and old times of celebration - when French Quarter neighbors would go house to house, offering dishes made solely from the season’s crops and catches, and sharing in the celebration of community and good food. The menu reflects the melting pot of cultures that lent traditions, flavors, ingredients and cooking styles to the city- Italian, French, Spanish, African, German, Caribbean.