NEW ORLEANS (press release) – Virgin Hotels New Orleans has announced the appointment of Chris Borges as executive chef of Commons Club. The Louisiana native is influenced by cuisine from the West Coast and the Mediterranean.
“A chef is a mixture of artistry and craft. But you must learn and execute the craft to perfection in order to deliver explosive flavors in every bite you take, and chef Chris does that in the most exquisite way,” said Cody Bertone, the hotel’s general manager. “He combines local flavors with European finesse. Every dish he makes is a must try. Chef Chris is an artist that I truly respect, and I am excited to taste all the creations he develops for Virgin New Orleans.”
Born and raised in New Orleans, Borges spent his childhood learning about the flavors and ingredients found along the Louisiana coast. After receiving a biology degree from Stanford University, he studied at San Francisco’s California Culinary Academy.
Borges has worked at Infusion Bar & Restaurant and Cindy Pawlcyn’s Roti in San Francisco. He also was executive chef of the Bay Area’s Taste Catering. In 2017, he took over the culinary operations at The Ace Hotel New Orleans and Maison de la Luz. Then he accepted the role of general manager for JV Foods, where he re-energized his love for sustainable agriculture practices and fostered relationships with local farmers and purveyors.
“As a chef of a hotel restaurant, my goal is to appeal to both travelers, as well as locals who are looking to try new versions of classic dishes,” said Borges. “The New Orleans influences you’ll find on the menu are what I consider a contemporary take on traditional classics. You won’t see jambalaya, seafood gumbo, or etouffee. But you will see my take on dirty rice, pasta and red gravy, gumbo z’herbes, and paneed veal. This is the food I grew up eating at home and it evokes powerful, personal memories for me. I hope that experience and a sense of nostalgia is felt in every dish.”
