A third generation New Orleans restaurateur of the famed Brennan family, Dickie grew up just two blocks from Commander’s Palace. In the 1970s and under the tutelage of Chef Paul Prudhomme, Dickie worked with Commander’s Palace as they led the American Regional Cuisine movement by introducing the world to Cajun and Creole cooking. After graduating college Dickie joined Larry Forgione’s An American Place in New York City. He later moved to France, where he worked and studied in six different kitchens to gain exposure and broaden his knowledge as a chef. In 1991, Dickie helped open Palace Café and later became Executive Chef then Owner.

With his sister, Lauren Brower, and business partner, Steve Pettus, Dickie went on to open Dickie Brennan’s Steakhouse Bourbon House and Tableau. Although each restaurant has its own distinct identity and cuisine, each shares the common thread of holding true to Louisiana’s culinary history through the use of local ingredients and techniques.

As an ambassador for New Orleans and its unique culture, Dickie remains active in the community and hospitality industry. He is an avid supporter of local farmers and fisherman, and has taken an active role in trying to preserve heirloom varieties of Louisiana produce. Restaurant guests will find the best ingredients from the State, including Gulf seafood, fruit, vegetables and products from artisan producers on the menu.

Dickie’s many accolades include:

• Gambit’s “40 Under 40”

• Young Leadership Council’s “Role Models”

• New Orleans Junior Achievement’s “Business Hall of Fame Laureates”

• Louisiana Travel & Promotion Association’s “Restaurateur of the Year 2010”

• Culinary Humanitarian by Louisiana Cookin’

• Induction into the Louisiana Restaurant Association’s Hall of Fame

• Appointment as a “Kentucky Colonel” by the Governor of Kentucky

• New Orleans Magazine’s “Restaurateur of the Year 2013”

During his career, he has served as President of the New Orleans Restaurant Association, President of the Louisiana Restaurant Association, Chairman of the Board of the Downtown Development District and Chairman of the New Orleans Tourism and Marketing Corporation. Currently, he serves on the National Restaurant Association and Louisiana Restaurant Association Board of Directors. He also serves on Board of the New Orleans Culinary and Hospitality Institute (NOCHI) and Southern Food & Beverage Museum.