Le Pavillon Hotel, a landmark hotel located in the heart of New Orleans, welcomes Adam Korbel as executive chef. A dynamic leader with local roots, Korbel directs all culinary initiatives for the historical 226-room hotel, including The Crystal Room, Le Pavillon Hotel’s signature restaurant. With over 20 years of hospitality experience, Chef Korbel channels his talents into developing and executing menus that pair French delicacies with authentic creole flavors.
Korbel studied advanced culinary arts at the Delgado School of Culinary Arts in New Orleans, where he earned Dean’s List distinction, a recognition of his fervent dedication to culinary excellence. Prior to joining Le Pavillon Hotel, Korbel oversaw food and beverage at the Pontchartrain Convention & Civic Center as executive chef, developing regional and ethnic dishes for gatherings of up to 3,000. Korbel also spent time at The Lakehouse, a full-service catering company, restaurant and event venue, where he managed the catering division working alongside clients, planning elaborate, artisanal spreads and coordinating detailed on-site preparations.
“This city is my home and it gives me great pride to create and serve at such an iconic hotel that represents the layered history of New Orleans,” Korbel said.
Rich in tradition, Le Pavillon Hotel serves an infamous peanut butter and jelly sandwich late night snack in the lobby. An evening ritual stemming from a weary businessman’s cravings, the nightly treats are served with hot chocolate and cold milk. Illuminated by a majestic Czechoslovakian chandelier, Le Pavillon Hotel’s signature restaurant, The Crystal Room, embraces New Orleans’ culinary heritage with French cuisine, heavily infused with creole influences. Serving daily nosh and libations from a vintage Brunswick mahogany bar, The Gallery Lounge is surrounded by a railing from the Grand Hotel in Paris.