Brody LeBlanc
Executive Chef, Chemin à la Mer
Four Seasons Tenure
- Since 2024
- First Four Seasons assignment: Four Seasons Hotel New Orleans
Employment History
- Pigeon and Prince, Domenica, August, Borgne, The Ritz Carlton, Le Meridien Hotel, New Orleans, Louisiana; Staigle’s Steakhouse, Wiggins, Mississippi
Education
- Delgado Community College Culinary Program
Birthplace
- Rayne, Louisiana, USA
Languages Spoken
- English
Chef Brody LeBlanc discovered his passion for cooking early on, inspired by his grandfather, who showed him that food was more than just sustenance - it was a way to celebrate life. After moving to New Orleans 18 years ago, Brody honed his craft within the hospitality industry, leading large hotel culinary teams while mastering Creole-inspired cuisine.
His career highlights include serving as a guest chef at the Masters Tournament and working as a personal chef in Alaska. His commitment to sustainable, high-quality ingredients earned him recognition, including The Sun Herald’s "Best New Restaurant on the Gulf Coast" for Staigle's Steakhouse.
Brody, a devoted husband and father, values family and the close connections within the culinary community. For him, cooking is more than a profession - it’s a way to connect, create lasting memories, and honour life’s meaningful moments through shared experiences. He believes that every dish tells a story, and his goal is to bring people together around the table to enjoy the authenticity and warmth that great food can provide.
