Chef Chris Lusk’s career has spanned an eclectic range of culinary experiences – from an externship in an Irish hotel, to cooking Tex-Mex under Stephen Pyles at Star Canyon in Dallas, to creating Asian cuisine in Florida, and Italian under Mario Batali at Otto Enoteca in New York.
He earned his Bachelor degree in Psychology from Stephen F. Austin University, but the kitchen called to him. Chris returned to school, this time attending the culinary school at Johnson & Wales.
Chris, a Texas native, mastered Southern cooking styles while working with the renowned Brennan family at Foodie’s Kitchen, Commander’s Palace and Café Adelaide. He then worked with Chef John Folse as the Executive Chef Restaurant R’evolution.
In March of 2016, he joined Our House Hospitality as the Executive Chef at the historic Pontchartrain Hotel, where he oversees the fine dining restaurant Caribbean Room, the Silver Whistle Café, the Bayou Bar and the hotel’s In-Room Dining, as well as the menus for the Parlor at the Pontchartrain.
Chris’ talent has earned him accolades both locally and nationally. In 2009, he was named one of Esquire’s “Four Breakout Chefs to Watch,” as well as a “Chef to Watch” by Louisiana Cookin’ Magazine. In 2010, Lusk achieved top honors as the winner of the Louisiana Seafood Cook-Off and, in 2011, was honored with an invitation to cook at the esteemed James Beard House, and was recognized again by Esquire’s John Mariani with a nod for “Best Dessert of 2011.” Since the Caribbean Room’s reopening in June 2016, Chris’s menu has been lauded for honoring the classic dishes that made the historic hotel beloved, while infusing new life and creativity into each plate.