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.
CONNER BRYAN
Executive Sous Chef
Conner Bryan serves as Executive Sous Chef at Restaurant August, bringing nine years of culinary experience and a passion for fine dining and Gulf Coast seafood to the acclaimed New Orleans fine-dining destination.
Chef Bryan’s culinary career began at age 14, when he first started working in professional kitchens. That early experience ultimately led him to New Orleans, where he earned a culinary certificate from the New Orleans Culinary & Hospitality Institute before continuing to build his career in fine dining. At Restaurant August, Chef Bryan has developed his craft, deepened his command of classical French techniques, and learned the discipline, precision, and attention to detail required of one of the city’s longstanding fine-dining kitchens.
His approach reflects Restaurant August’s philosophy of preserving foundational techniques and culinary traditions while allowing room for creativity and modern interpretation. As executive sous chef, he leads efforts to maintain the consistency and exacting standards that define the Restaurant August experience and assists in executing and evolving a contemporary Creole menu built around seasonal ingredients.