Brennan's, New Orleans
Brennan's Executive Chef Slade Rushing is steeped in the broad range of southern culinary tradition. A native of southern Mississippi who grew up dining in the French Quarter on special occasions, he also shot rabbits and robins on the family property, cooking them on the spot with greens from the garden. Rushing graduated at the top of his culinary program class at Johnson & Wales University, and went on to gain experience in prestigious kitchens in New Orleans, San Francisco, and New York City. He and his wife have won great critical acclaim for their own restaurants, in New York, on the North Shore, and in New Orleans' Central Business District; their cookbook, Southern Comfort, A New Take on the Recipes We Grew Up With, was a 2013 James Beard Award finalist. Having come home to roost at the helm of Brennan's, he is proud to be upholding the culinary integrity of one of the Quarter's grand old institutions. Rushing lovingly interprets traditional New Orleans favorites with a lighter hand, and enhances the Brennan's menu with daily seasonal offerings, all with the highest regard for the fresh and the local.