Dickie Brennan

A third-generation New Orleans restaurateur of the famed Brennan family, Chef Dickie Brennan grew up just two blocks from Commander’s Palace. In the 1970s under the tutelage of Chef Paul Prudhomme, Dickie worked with Commander’s Palace as they led the American Regional Cuisine movement by introducing the world to Cajun and Creole cooking.

After graduating college, Dickie joined Larry Forgione’s An American Place in New York City. He later moved to France, where he worked and studied in six different kitchens to gain exposure and broaden his knowledge as a chef. In 1991, Dickie helped open Palace Café and later became Executive Chef, then Owner.

With his sister, Lauren Brower, and business partner, Steve Pettus, Dickie went on to open Dickie Brennan’s Steakhouse, Bourbon House, Tableau, Acorn Café, The Commissary Market + Kitchen, Pascal’s Manale, Audubon Clubhouse, and Dickie Brennan’s Catering & Events.

As an ambassador for New Orleans and its unique culture, Dickie remains active in the community and hospitality industry. He is an avid supporter of local farmers and fisherman and has taken an active role in trying to preserve heirloom varieties of Louisiana produce.