Chef John Besh to open new restaurant at Hyatt New Orleans

30th Sep 2011
Chef John Besh to open new restaurant at Hyatt New Orleans

Borgne will feature casual, coastal Louisiana seafood with a touch of Spanish influence, upholding Besh’s passion for utilizing local ingredients while incorporating the global flavors for which New Orleans is known. Brian Landry, the longtime New Orleans native chef of Galatoire’s and most recently the consulting chef for Louisiana Seafood, will be the chef de cuisine. The name “Borgne” refers to the nearby lake that makes up the largest saltwater estuary of the Gulf of Mexico.

Following a $275 million redesign and revitalization, Hyatt Regency New Orleans will be the last major hotel to reopen in New Orleans. It will feature 1,193 strikingly sophisticated guest rooms and suites, 200,000 square feet of meeting and event space, expansive food and beverage offerings, and unprecedented service. Located downtown on Loyola Avenue, the landmark hotel is adjacent to the Louisiana Superdome and anchors the vibrant Sports and Entertainment District.

“Hyatt and I are committed to continue playing a part in the rebuilding of our beloved New Orleans,” says Besh, who grew up in Southern Louisiana. “This location is truly iconic, and we welcome being part of its renaissance and look forward to meeting those who dine with us there. Gulf seafood is such a major influence on our native cuisine, whether Creole or Vietnamese. Brian Landry grew up fishing on these fine waters surrounding New Orleans, making him a natural choice to lead the kitchen of Borgne. We can’t wait to get started.”

“Together with Chef John Besh, we are dedicated to creating an unparalleled dining destination and social atmosphere for our guests and all of New Orleans to enjoy,” explains Michael Smith, general manager, Hyatt Regency New Orleans. “Hyatt has always had a strong commitment to providing exceptional food and beverage experiences, and our remarkable program will set a new standard for the Hyatt Regency brand.  I cannot think of a more talented individual than John – a true ambassador for authentic, south Louisiana cuisine – to operate the restaurant.”

The 7,600-square-foot freestanding restaurant will feature sleek glass design and street-level accessibility. The 300-seat restaurant will be the eighth under the Besh Restaurant Group.



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