Four Seasons Hotel New Orleans Appoints Brody LeBlanc as Executive Chef of Chemin à la Mer

Four Seasons Hotel New Orleans announces the appointment of Chef Brody LeBlanc as Executive Chef of Chemin à la Mer, the hotel’s signature riverfront restaurant, under the direction of partner Chef Donald Link. A seasoned culinary leader with nearly two decades of experience in the New Orleans hospitality industry, LeBlanc brings a deep passion for regional-inspired cuisine, a commitment to high-quality, sustainable ingredients, and a belief that every dish should tell a story.

Inspired by his grandfather, LeBlanc discovered his love for cooking at an early age. Since moving to New Orleans 18 years ago, he has led culinary teams at top hotels, cooked as a guest chef at the Masters Tournament, and worked as a personal chef in Alaska. His dedication to exceptional ingredients and hospitality earned him accolades, including The Sun Herald’s “Best New Restaurant on the Gulf Coast” for Staigle’s Steakhouse.

“I’m honoured to step into this role at Chemin à la Mer, a restaurant that truly captures the essence of Louisiana’s bold flavours and warm hospitality,” says LeBlanc. “For me, cooking has always been about bringing people together and creating lasting memories around the table. I look forward to continuing that tradition with our guests.”

Located on the fifth floor of Four Seasons Hotel New Orleans, Chemin à la Mer offers an elevated dining experience with panoramic views of the Mississippi River. Signature dishes at Chemin à la Mer include a variety of premium steaks thoughtfully sourced from sustainable ranchers, such as Brasstown Beef and Châtel Farms. Complementing the steak selection are standout offerings such as Chef Donald Link’s deeply flavourful Seafood Gumbo and tender Duck Confit, accompanied by a rotating selection of fresh oysters and a generous array of Gulf seafood that highlight the region’s rich culinary heritage.

For more information on Chemin à la Mer, or to make a reservation, click here or call 504 434 5898.