New Orleans, LA (January 24, 2011) – The historic Hotel Monteleone announced the appointment of Joseph Maynard as chef de cuisine for its newest New Orleans restaurant concept, Criollo Restaurant. The appointment is effective immediately.
Maynard is in charge of setting the culinary direction and creating the menu for the Criollo Restaurant. The New Orleans restaurant is set to open in March 2012. Chef Maynard will work hand-in-hand under the direction of Executive Chef Randolph Buck.
Criollo, the Spanish word for Creole and the name chosen for the new restaurant, represents the amalgam of cultures reflected in our cooking and the unique tastes that comprise Louisiana cuisine. The restaurant plans to build a seasonal and ingredient-driven menu that reflects the diversity of locally-sourced Louisiana seafood and home-grown bounty.
“Maynard was the perfect choice for the chef de cuisine at the Hotel Monteleone’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. Maynard earned his culinary degree from the Southeast Institute of Culinary Arts in St. Augustine, Florida. Since then, Maynard has worked his way up in the culinary industry. He has served as the executive sous chef at several different restaurants, including the Windsor Court in New Orleans and the Delano Hotel in Miami. He also served as the executive chef at Asia de Cuba in the Mondrian Hotel, one of Miami’s newest luxury hotels.
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