Carnivale du Vin Bourbon, Boudin and Beer
Chris Borges

Josephine Estelle, New Orleans

Chris Borges serves as Executive Chef for Ace Hotel New Orleans overseeing all culinary operations on property, including the kitchens for the award-winning Josephine Estelle, and rooftop garden and grill, Alto. He works in close collaboration with the hotel’s culinary partners, James Beard Award-nominated Chefs Andy Ticer and Michael Hudman.

Born and raised in New Orleans, Chris learned at an early age to appreciate the good food and good cooking that is such an integral part of life in his hometown. He moved to the Bay Area in 1990 to attend Stanford University, where he majored in biology with the hope of pursuing a career in pediatrics. A trip to a local farmers market his senior year changed all that. The wealth and beauty of the produce in California inspired Chris, and compelled him to answer the call to cooking and food--not as a hobby, but as a career.

Moving to San Francisco after graduation, Chris worked in a number of restaurants in the city while attending the California Culinary Academy. His first management position came as a Sous Chef at Roti, the acclaimed restaurant first opened by Cindy Pawlcyn. He then became the Executive Chef at Infusion Bar & Restaurant, a SOMA hotspot with a three star San Francisco Chronicle rating.

In 2005, after honing his skills and creativity at Infusion for five years, Chris became the Executive Chef at Taste Catering and Event Planning, the Bay Area’s premier upscale catering company. During his 11-year tenure at Taste, Chris presided over thousands of events, including celebrity weddings, star-studded galas, charity fundraisers and movie premieres, and most notably, exclusive dinners for the President of the United States. Additionally, Chris’ role included overseeing all culinary operations at both the Walt Disney Family Museum in the Presidio, as well as Press Club, the popular wine bar and lounge located in the Four Seasons Hotel in downtown San Francisco.

In 2015, Chris accepted a position as Corporate Executive Chef for the Sidecar Hospitality restaurant group. In that role, he served as Executive Chef at Schroeder’s Restaurant, the San Francisco Financial District mainstay that is the oldest continuously operated German restaurant on the West Coast of the United States. The following year, he reopened the historic Elite Café in the Fillmore District of San Francisco, where, as Executive Chef, he finally had an opportunity to cook the food of his beloved New Orleans.

Chris returned home to New Orleans in the summer of 2017, and joined the Ace Hotel team in the fall.

Chris lives Uptown in New Orleans with his wife and two daughters. When he’s not at work he can be found playing tennis, listening to rock ‘n’ roll, making pickles and mustards and watching, “...excessive amounts of children's television programming with my little ones.”


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Carnivale du Vin Bourbon, Boudin and Beer

11.09.18

Champions Square
New Orleans


6 p.m. – 10:30 p.m.
This event is for adults 21+

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