Brennan's Executive Chef Slade Rushing is proud to be upholding the heritage of one of the French Quarter's grand old institutions. Steeped in the broad range of southern culinary tradition, Rushing lovingly interprets traditional New Orleans favorites with a lighter hand and contemporary precision. His offerings on the Brennan's menu reveal a reverence for the French, Spanish, and Italian influence on New Orleans cuisine, and a recognition of more recently arrived flavors and techniques -- such as Vietnamese -- all enhanced by the highest regard for the fresh and the local. A native of southern Mississippi who grew up dining in the Quarter on special occasions, 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.
Rushing 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.
Rushing 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.
