Carnivale du Vin Bourbon, Boudin and Beer
Brian Steinsiek

Bourbon House, New Orleans

Brian Lee trained under Chef Jimmy Martin and has been learning techniques in a number of kitchens since his start at Restaurant Madisons at age 15. He started his career at Dickie Brennan’s family of restaurants in 2009 as a cook at Dickie Brennan’s Steakhouse. In 2013 he was promoted to Sous Chef and started working at Bourbon House under Chef Darin Nesbit. Brian Lee developed his skills by spending one on one time with mentor chefs. His position as Sous Chef gives him the opportunity to return the favor to the next generation of cooks. “It’s not enough to train a good cook. It’s imperative we train people who have the drive to push our industry to the next level.”

More Krewe

More Boudin

Carnivale du Vin Bourbon, Boudin and Beer


Champions Square
New Orleans

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