Ted Selogie, general manager of the JW Marriott New Orleans has announced the appointment of Chuck Subra, Jr. as the hotel’s new executive chef. In his new role, Subra oversees the culinary operations of the 496-room hotel, as well as the upscale Irvin Mayfield’s I Club, which serves the best variety of live New Orleans and Louisiana music, as well as exquisite small plates.
Subra, a native Louisianan who infuses New Orleans cuisine with global influence, comes to the JW Marriott New Orleans from La Côte Brasserie where he flawlessly executed creative Cajun cuisine as executive chef. Prior to La Côte Brasserie, Subra trained under Master French Chef René Bajeux at René Bistrot, where he learned Bajeux’s “cooking of the earth” philosophy—using food from the regions of which they originate. Chef Subra was then able to realize his own style.
He has garnered numerous accolades over the course of his illustrious career and is committed to preserving New Orleans’ cultural and culinary presence through his continued, unselfish support of several local non-profit organizations.
Chef Subra, who is an ardent advocate in the New Orleans’ restaurant and seafood communities, obtained his Diploma in Culinary Arts in New Orleans and further developed his skills at some of the City’s finest restaurants including Versailles and the esteemed Windsor Court Grill Room.
Subra’s passion is pairing the abundant local product available in Louisiana and the Gulf of Mexico with local as well as international flavors. His unique twist on New Orleans and Cajun cuisine makes dining at the JW Marriott New Orleans a new and exciting culinary experience for all.
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