Couvant Announces New Executive Chef


NEW ORLEANS (press release) – Chef Elliot Cunniff has returned to New Orleans to take the reins as executive chef at Couvant. Elliot has been intimately involved with the restaurant since opening, helping to create the original concept, test recipes and develop menus.

Born in upstate New York, Elliot Cunniff was named “Rising Star Chef” by the Albany Chefs’ Food and Wine Festival at the young age of 25 and quickly grew through the ranks of the Capital District’s most respected dining institutions. Shortly after, Cunniff moved to New York City to work alongside world-renowned French culinary personality Chef Daniel Boulud at his signature restaurant and run the kitchen at DB Bistro before being sought out by whimsical American Chef and Restaurateur David Burke, working to refine modern American cuisine.

Cunniff’s thirst for new experiences brought him to Makeready in 2017, where he worked as Culinary Director opening hotels and restaurants in Nashville, Dallas, New Orleans and Denver. Couvant and New Orleans, in particular, touched his soul with it’s distinct culture and the restaurant’s classic French cuisine. Elliot’s involvement in the opening and operation of Couvant in 2018 included a variety of roles from Bar Manager and Culinary Director to General Manager.

Currently at Couvant, Cunniff is responsible for total oversight of the operation’s kitchen and dining room and will continue to propel the concept forward while continuing to provide attentive, approachable service paired with the city’s best French cuisine.

Cunniff’s repertoire runs deep and is a special blend of talents that keep him (and his team) sharp and steady. He easily jumps from barista to bartender, leader to coach and back to chef. The true meaning of hospitality is what has driven his restaurant career for more than 20 years.

Elliot spends his time outside the kitchen snowboarding, camping, and riding his motorcycle. He also builds his blend by dining out and studying local culture, seeking inspiration for what he will cook next.


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