Chef Austin Kirzner

Executive Chef, Southern Hotel & The Gloriette

Chef Austin Kirzner brings more than two decades of Gulf South culinary experience to his role as Executive Chef of the Southern Hotel and The Gloriette. A New Orleans native, Kirzner is known for his thoughtful approach to regional cuisine, blending classic Louisiana flavors with a refined, modern sensibility.

Before joining Southern Hotel, Kirzner most recently served as Sous Chef at Brennan’s in New Orleans, where he helped lead a team of more than 50 employees and oversaw daily kitchen operations, quality standards, and cost controls.

Prior to Brennan’s, he spent over six years as Executive Chef and General Manager at Covey Rise Lodge, where he directed all aspects of the culinary and hospitality program. There, he developed farm-to-table menus, curated wine pairings, and created immersive dining experiences that showcased local ingredients and seasonal cooking.

Kirzner’s long tenure as Executive Chef at the iconic Red Fish Grill in New Orleans further cemented his reputation as a leader in high-volume, high-quality dining. During his time there, he managed kitchen operations, developed innovative menus, and helped drive the $14 million restaurant to its highest profit margins in history.

He began his culinary career in the renowned Brennan family of restaurants, including Commander's Palace and Café Adelaide, where he honed his technique and developed a deep respect for the traditions of Creole cuisine.

A graduate of Delgado Community College’s Culinary Arts program, Kirzner combines strong technical training with a passion for hospitality and team leadership.

At the Southern Hotel and The Gloriette, Chef Kirzner is focused on creating a dynamic dining experience rooted in Southern hospitality, seasonal ingredients, and a sense of place-bringing both locals and visitors together around memorable food and genuine connection.