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In the SoFAB Kitchen with Chef Eric Cook of Gris Gris

  • Southern Food & Beverage Museum 1504 Oretha C. Haley Blvd New Orleans, LA 70113 (map)
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Join the Southern Food & Beverage Museum to welcome Chef Eric Cook of Gris Gris for a cooking demonstration. Chef Cook is a native of New Orleans and a combat veteran who served six years in the United States Marine Corps. With training from the John Folse Culinary Institute, he began his culinary career at Brennan’s and has since worked as a chef in numerous restaurants and in corporate capacities before opening Gris Gris this year.

The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.


About the Chef

Chef Cook’s career has taken him through some of the finest restaurants in New Orleans. He has served as Executive Chef for National WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and N.O.S.H.

Cook has appeared on television shows such as Top Chef New Orleans, Off the Menu, After Hours with Daniel Bouloud and News with a Twist. He has been featured in magazines such as Saveur, Cooking Light, NOLA Family, and Louisiana Cookin’. He represented New Orleans at the James Beard House “Wild About Wild American Shrimp” event in 2007, and at the grand opening of the Southern Food and Beverage Museum (SoFAB). Cook also participates in the New Orleans Wine and Food Experience and Tales of the Cocktail.

Chef Cook has been honored to cook for the NFL Hall of Fame, the U.S. Marine Corps Ball and U.S. Navy Ball, private dinners the Sergeant Major of the United States Marine Corps and Vice Admiral of the Navy Reserve, and well as a special dinner for President George W. Bush, the President of Mexico, and the Prime Minister of Canada. In 2016 Cook won the National Chef’s Taste Challenge, 1st place in the Louisiana Wildlife and Fisheries Seafood Competition, and received the Award for Culinary Excellence from Centerplate. His barbecue team won “Whole Hog Champion” of Hogs for the Cause in 2016, and had top 10 rankings in 2 categories in 2018. He has also participated in Great American Seafood Cookoff, the Louisiana Seafood Cookoff, and most recently, the ACF Best Chefs of Louisiana. An advocate for the United States military and his hometown, Cook stayed in New Orleans during Hurricane Katrina to helped feed troops and first responders