New Orleans flexes culinary might, perhaps in time to blunt restaurants' summer lull

NEW ORLEANS (WVUE) - The tide could turn this summer for New Orleans restaurants and bars, according to stakeholders excited to see the city again flexing its culinary might on the national and world stages.

This week, New Orleans & Company hosts an International Culinary Olympics at the Ernest N. Morial Convention Center, at a time when tourism traditionally tapers off under summer heat.

This international convention, bringing in world-renowned pastry chefs and culinary artists, follows Monday night’s news of two prestigious James Beard Foundation Awards claimed by a pair of New Orleans restaurants.

Restaurant business often slows during the hot summer months, but city and industry leaders said Tuesday (June 11) they hope the accolades and upcoming events will make the lull less impactful.

The breathtaking Pastry World Cup and the Bocuse d’Or, which comprise make the International Culinary Olympics, are being held in the US for the first time this week at the Morial Convention Center.

Marketing executive Kelly Schulz of New Orleans & Company said chefs from several countries are competing through Thursday, bringing hundreds of team members to town and drawing thousands of spectators.

“They know that New Orleans is a serious food city. These pastries are like these exquisite works of art,” Schulz said. “In terms of prominence, it is priceless, the prestige and caliber of people that are here.”

Chef Alon Shaya, of Saba, Miss River and Pomegranate Hospitality, served on the event’s host committee.

“What this will do is just reenforce the fact that we’re, like, the real deal here,” Shaya said. “I think this is a huge win for us.”

Chef E.J. Lagasse also cheered what he said is great exposure for New Orleans’ already deeply respected hospitality industry.

“It’s the highest level of cooking. It’s the Formula One of events, in terms of global dining, global cooking and it’s really incredible,” Lagasse said. “We have all of these incredible culinarians from around the world, eating in the restaurant the next four days.”

He said the event and those attending have inspired him.

“I’m a sponge in that way, and so I like to talk to people about their different philosophies,” Lagasse said. “It’s a great opportunity to chat to other culinary, forward-thinking minds.”

He said Emeril’s has an exclusive dining room that books out far in advance, but acknowledges summer is the city’s slow season.

“Last year was a pretty tough summer, I think, for everybody,” he said. “And I think that a lot of us are optimistic about this summer.”

Schulz said last summer’s convention calendar was thin, with only one large booking between July and September. Last year’s events were mostly booked during the 2020 pandemic, resulting in uncertainty. But this year, during the same time period, there are nine major conventions coming to town.

“Chefs aren’t afraid of sweating a little bit. You know, we’re used to working in hot kitchens,” Shaya said. “We just need to convince everyone else that New Orleans -- all year long -- is a beautiful place to visit. Yes, it gets hot. But embrace the hot. Drink a mojito.”

Schulz said next week is Restaurant Week, when many local eateries offer discounted fixed-price menus.

The 30th anniversary of the Essence Festival of Culture brings thousands more visitors to New Orleans July 4-7.

Then the 20th anniversary of the Coolinary restaurant promotion runs from August through mid-September, with more prix fixe menu specials around town.

During Monday night’s James Beard Foundation Awards, Jewel of the South was named the nation’s Outstanding Bar and Dakar Nola was named the Best New Restaurant in the US, keeping New Orleans hospitality in the national spotlight.

“New Orleans & Company is working very hard to make sure that we don’t have a summer like we did in 2023,” said Schulz. “It doesn’t just happen. People don’t just show up because we’re New Orleans, right? There’s a lot of competition out there. It really does take sales and marketing and promotion of the city to make this industry come together.”

Schulz said she also believes the opening of Tiana’s Bayou Adventure at Disney World, inspired by late New Orleans chef Leah Chase, will spark additional curiosity about Louisiana cuisine.

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