Dating back to the 1830s, 301 Tchoupitoulas has had a storied past. The building has evolved to serve many purposes, beginning as a riverfront warehouse for tobacco and coffee storage, a garment factory & tailor shop, Reily Electric Co., and eventually, our beloved Restaurant August in 2001.
Local business titan August “Duke” Robin then enlisted Chef John Besh to create the landmark Restaurant August that pays homage to our Creole culture. Much historical attention and restraint allowed the mid-19th century craftsmanship to take center stage, where the Parisian windows, cypress, heart pine, and local bricks combine to tell our story. Similarly, our food, wine, and service illustrate this delicious culture, which combines southern Louisiana delicacies with a French refinement, honoring the people who toiled to build this unique city.
In 2005, long-time friends Chef John Besh, Timmy Reily, and Octavio Mantilla purchased Restaurant August. Since then, Restaurant August has garnered prestigious critical acclaim while staying true to its roots of cooking and serving from our hearts.
corey thomas
Executive Chef
Corey Thomas is a Louisiana native, born and raised in Monroe, a small town in northeast Louisiana. Although Corey’s journey in the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage in Eunice and Ville Platte everywhere he went. Through his time living in Hong Kong and travels through Peru, Spain, and Thailand he grew his inspiration for what he would do in the kitchen one day.
When Corey landed in New Orleans in the early 2010s, he began his culinary career at the well-known New Orleans establishment, Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015. During his time at Shaya, the restaurant won the prominent James Beard Award for Best New Restaurant.
In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. He fell in love with the food and culture of Italy during his travels, and returning home made his transfer a permanent position at Domenica. Corey committed himself to providing excellence at Domenica through incredible Italian dishes and impeccable service.
In early 2022, Corey joined the family at Restaurant August as the Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.
emmaline duhon
General Manager
Emmaline is a dedicated and passionate hospitality professional who has made a name for herself in the restaurant industry. Born in Lafayette, Louisiana, and raised in various locations around the world, she developed a deep appreciation for the value of southern hospitality and diverse cultural experiences.
Emmaline's journey in hospitality began with her first job at the prestigious Park Hyatt luxury resort hotel in Abu Dhabi, UAE. She then honed her skills at the Vanderbilt Grace boutique luxury hotel in Newport, Rhode Island.
Continuing her professional growth, Emmaline moved to the San Francisco Bay Area, where she became an assistant restaurant manager at Madera Restaurant, a renowned Michelin-starred establishment.
In 2021, Emmaline joined BRG Hospitality as the Assistant General Manager at Domenica, an acclaimed restaurant in her favorite city, New Orleans. She then became Assistant General Manager at Chemin a la Mer Restaurant, Purple Grackle Bar, and the Pool in the Four Seasons Hotel. Eventually, Emmaline returned to BRG Hospitality’s flagship restaurant, Restaurant August, as General Manager.
Emmaline enjoys creating unforgettable dining experiences for guests during their special moments and milestones. She takes pride in leading a team of dedicated professionals who provide refined yet warm and personalized service. Emmaline finds joy in helping her team members grow in their education and careers, nurturing a new generation of hospitality experts.
With her southern roots, international background, and extensive fine dining and luxury hospitality experience, Emmaline Duhon brings a unique approach to restaurant management. She combines a deep understanding of local culture with influences from around the world, striving to create truly exceptional and memorable experiences for both guests and her team members as they navigate their careers together.
tamber weiersheuser
Executive Pastry Chef
Tamber Weiersheuser, a native of Muscatine, Iowa, is making waves in the culinary world as a talented Executive Pastry Chef. Chef Tamber recently relocated to New Orleans, LA to join the Restaurant August family after working in Los Angeles, California. She holds an Associate of Applied Science with an emphasis in Pastry Arts from the College of Southern Nevada. With an impressive eight-year tenure as an Executive Pastry Chef, Tamber has honed her skills in renowned culinary destinations such as Los Angeles, where she earned a coveted Michelin Star, Miami, FL, Las Vegas, NV, and New York, working with culinary luminaries like Alain Ducasse, Wolfgang Puck, and Curtis Stone.
Tamber's journey into the world of hospitality was inspired by her early experiences in the kitchen, where she spent countless hours cooking and baking with family. From preparing family dinners to crafting elaborate birthday cakes, she developed a passion for the culinary arts. Tamber's diverse culinary education includes taking every cooking and baking class offered in school, demonstrating her commitment to mastering her craft.
Tamber aspires to receive a James Beard award, a testament to her dedication and excellence in the restaurant industry. Known for her unique approach, Tamber keeps her desserts on the fun and playful side, fostering interaction between service staff and guests.
Beyond the kitchen, Tamber is an avid reader, dedicating much of her free time to literature. In her personal life, she shares a 21-year journey with her boyfriend, who has been a steadfast supporter, encouraging her to pursue her culinary dreams.
Hunter Wilkinson
Executive Sous Chef
Hunter Wilkinson is the Executive Sous Chef at Restaurant August. Born in Mobile, Alabama, and raised in Pensacola, Florida, Hunter has spent the last 6.5 years at August, where he began his journey on garde manger and steadily rose through the ranks. His culinary career took root at Portofino Island Resort, where he worked as a line cook before advancing to sous chef. It was during his time at Restaurant Iron under Chef Alex McPhail that Hunter's passion for culinary excellence truly ignited, eventually leading him to New Orleans to join the esteemed team at Restaurant August.
Hunter's passion for the culinary arts began when he started washing dishes at an upscale casual restaurant on Pensacola Beach. Seeing the passion and skill of the cooks around him sparked a desire to be part of that world, and over 15 years later, he remains deeply committed to his craft. At August, Hunter values the opportunity to be hands-on with his team, guiding and mentoring young chefs to prepare them for future leadership roles. He thrives on the creative freedom afforded to him by the restaurant, especially in experimenting with local Louisiana ingredients to craft unique and memorable dining experiences.
In his free time, Hunter enjoys cooking at home, spending time with his wife and two dogs, fishing, skateboarding, reading cookbooks, and traveling. His approach to the kitchen is infused with humor and a light-hearted spirit, which helps balance the intense demands of the culinary world. For Hunter, success is not just about personal achievements but also about seeing the chefs he has mentored go on to run their own kitchens, continuing the legacy of culinary excellence.
Tyler Cox
Assistant General Manager
Tyler Cox is the Assistant General Manager at Restaurant August, bringing nearly a year of leadership and guest-centered expertise to the role. Born in Covington, Louisiana, and raised in Galliano, Tyler’s roots in the state have shaped his passion for hospitality. He earned a bachelor's degree in psychology from Southeastern, which has proven invaluable in understanding and managing the diverse personalities he encounters daily. Prior to joining August, Tyler served as General Manager at Dickie Brennan’s Tableau, where he developed a keen sense of how to elevate guest experiences in New Orleans’ competitive dining scene.
Tyler’s love for hospitality stems from the dynamic and ever-changing nature of the industry. He enjoys that no two days are alike, comparing guest interactions to reading a different story every day. Restaurant August, with its fine dining atmosphere and creative freedom, provides Tyler the space to implement thoughtful, unique experiences that wouldn’t be possible in a more casual setting. His holistic approach to management means he’s always focused on ensuring that every detail—from wine pairings to service flow—fits seamlessly together to create a unified dining experience.
Success, in Tyler’s view, comes from balancing three key principles: taking care of guests, supporting coworkers, and maintaining the physical plant of the restaurant. He believes in fostering a sense of community, both within the restaurant and with guests, ensuring everyone feels comfortable and welcomed. In his free time, Tyler enjoys hiking, cycling, reading, and capturing the world around him through photography. His holistic and people-centered approach makes him a vital part of the Restaurant August team.
