The historic Hotel Monteleone announced the appointment of Joseph Maynard as chef de cuisine for Criollo Restaurant and Lounge. The appointment is effective immediately. Maynard is in charge of setting the culinary direction and creating the menu for the Criollo Restaurant and Lounge.
He will work hand-in-hand under the direction of Executive Chef Randolph Buck. “Maynard was the perfect choice for the chef de cuisine at the Hotel’s new restaurant, Criollo,” said Ronald Pincus, vice president and chief operating officer for the Hotel Monteleone.“His cooking style is a mixture of many different ethnic backgrounds, which fits in well with the culture of New Orleans. He is creating a menu that is influenced by the traditional Creole flavors of French, Spanish, Italian and African.”
A Miami native and former New Orleans resident, Maynard began cooking at a young age. After earning his culinary degree from the Southeast Institute of Culinary Arts in St. Augustine, Florida, he has worked his way up in the culinary industry from an executive sous chef at several different restaurants, including the Windsor Court in New Orleans and the Delano Hotel in Miami, to the executive chef at Asia de Cuba in the Mondrian Hotel, one of Miami’s newest luxury hotels.