Chef Ryan Pearson has announced his new role as executive chef of the French brasserie, Couvant. Set to reopen in March, relaunching the restaurant will be Pearson’s primary focus however his culinary style will also influence changes to The Eliza Jane’s lobby bar, The Press Room, as well as the property’s catering and banquet offerings.
Couvant Names Ryan Pearson New Executive Chef
A New Orleans native, Pearson returns to the city’s robust culinary scene after years of esteemed experience in Paris and New York. Most recently, Pearson served as the Sous Chef of Michelin-starred restaurant, Daniel, in New York City. Prior to, Pearson was a Chef Consultant in France, helping open the first high-end New Orleans Brasserie in Paris, and producing dynamic dishes inspired by New Orleans but using French products and ingredients. His impressive culinary resume also includes serving as Executive Sous Chef for Michelin-starred and James Beard Award recipient, Batard, and Chef Tournant at Michelin-starred Nomad in New York City.
“We are privileged to welcome Chef Ryan Pearson back to New Orleans,” said Area Director of Food & Beverage, Gene Fields. “He brings indisputable talent and passion to Couvant, and we’re pleased to have a chef of his caliber lead the culinary team for this special restaurant within a one-of-a-kind hotel. Ryan’s contemporary yet classic cooking style and collaborative management practices align perfectly with our goals and vision for the restaurant and hotel.”
