Eric Cook

Eric Cook is the Executive Chef and Owner of award-winning New Orleans restaurants Gris-Gris and Saint John. A six-year U.S. Marine Corps combat veteran, Cook entered the culinary world and worked in many of the city’s most well-renowned kitchens before building a culinary empire of his own. Cook has appeared on Top Chef New Orleans, Gordon Ramsay: Uncharted, Off the Menu, and After Hours with Daniel Boulud, and has been showcased in Food & Wine, Forbes, Garden & Gun, Bon Appetit and more. His first cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine, winds through Southern, Cajun, and Creole genres with dishes that are accessible enough for an everyday meal, yet impressive enough for company or the holiday table. He is the founder and President of the First to Fight Foundation, founded by combat veterans to support military veterans and their families, and has been an active volunteer for  Wounded Warriors, The Legacy Foundation, Disposable Heroes Project, We Heart Veterans, The American Red Cross and the Veterans of Foreign Wars.