New chef de cuisine joins Windsor Court Hotel

The Grill Room has received Forbes Four Star and AAA Four Diamond Dining Awards.

The Grill Room at Windsor Court Hotel in New Orleans announced the appointment of chef Gabriel Charpentier as the new chef de cuisine. A seasoned chef with more than 20 years of experience, Charpentier’s extensive training and innovative techniques bring fresh influence to the restaurant’s contemporary American cuisine.

“As one of the only restaurants in the city to hold both Forbes Four Star and AAA Four Diamond Dining Awards, The Grill Room is renowned for providing an unforgettable dining experience,” said Windsor Court director of food and beverage Joey Worley. “In addition to his accomplished culinary background, Charpentier brings the passion, creativity and expertise to which our guests are accustomed.”

Versed in a multitude of cooking styles, Charpentier’s experience includes positions at high-profile restaurants in Minnesota, Wisconsin and most recently, Colorado, where he served as the chef de cuisine at Jill’s Restaurant and Bistro, the Forbes four-star eatery located at the St. Julien Hotel and Spa in Boulder, Colorado. Before that, he was the chef de cuisine at Willow Creek Restaurant in Evergreen, Colo.

Virtual Event

HOTEL OPTIMIZATION PART 2 | SEPTEMBER 10 & 24, 2020

Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.


Upon graduating from Le Cordon Bleu Culinary College, Charpentier relocated to France, where he trained under chef Benoit Vidal, a two Michelin Star recipient. He then returned to Minnesota, where he worked as the chef de partie alongside one of Food and Wine Magazine’s “Best New Chefs of 2006,” before relocating to Chambers Kitchen, helmed by world famous Chef Jean-Georges Vongerichten. In later years, he graduated through the ranks, serving as head chef at four-star restaurants in Wisconsin and Colorado.

Suggested Articles

The company's main markets are still substantially affected by the measures rolled out to combat the COVID-19 health crisis.

Revenue per available room and occupancy increased over Q2, but uncertainty around the industry’s recovery remains.

The integration aims to provide hoteliers with seamless and complete visibility over group, catering and event sales performance activity.