The Roosevelt New Orleans, A Waldorf Astoria Hotel, has hired Mark A. Majorie Jr. as chef de cuisine of its newly renovated Fountain Lounge restaurant.

Majorie, who began cooking in professional kitchens at the age of 14, has worked as executive sous chef at ROOT, lead cook at Commander’s Palace, and lead cook at Restaurant August and La Provence, all in New Orleans; chef and consultant for Club Zen in Port of Spain, Trinidad; and chef de cuisine at Trump International Beach Resort in Sunny Isles Beach, Florida.

The New Orleans native received his culinary degree from Delgado Community College in New Orleans.

“As a New Orleans native, I enjoy sharing my love of the local cuisine, fresh Gulf Coast seafood and my diverse culinary background with the talented team at The Roosevelt,” Majorie said. “It’s an honor to be associated with such a legendary institution in my hometown.”

For more information or for reservations, visit or call (504) 648-5486.

James Beard tasting menu

Galatoire’s Bistro patrons who weren’t able to make it to the restaurant’s March 8 dinner at the James Beard House in New York City will have a chance to try the dinner as a “tasting menu” beginning Monday. Cost is $55 per person.

Kelley McCann, executive chef of Galatoire’s Bistro in Baton Rouge, and Michael Sichel, executive chef of Galatoire’s and 33 Bar & Steak in New Orleans’ French Quarter, prepared a menu “honoring the tradition and heritage of Galatoire’s French cuisine” at the James Beard House.

Their menu featured starters of fried Louisiana oysters, Crawfish Maison Deviled Eggs and sautéed frog legs. Also on the menu was prime New York strip, tuna carpaccio, speckled trout amandine, jumbo lump Louisiana crab cake and turtle soup, with accompanying wine pairings.

The tasting menu, available through June 29, will include everything except the starters and the accompanying wine pairings.

Galatoire’s Bistro is located at 3535 Perkins Road, Suite 400, in Baton Rouge; phone (225)753-4864.

Editor’s note: The Galatoire’s Bistro item was changed May 22, 2014, to provide additional information.