New Orleans' Le Pavillon Hotel hires new executive chef

The Crystal Room embraces New Orleans’ culinary heritage with French cuisine heavily infused with creole influences.

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.

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.


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.

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.