Our Team
Dickie Brennan
As part of the famed New Orleans restaurant family, Dickie Brennan had an early education in hospitality at family-owned Commander's Palace, under Chef Paul Prudhomme. This was the beginning of a long journey down the road of restaurateur. Having been raised in a family that emphasizes gaining exposure and learning from others, he has traveled extensively and trained under some of the world's great culinary talents. Following his work in some of Paris' acclaimed restaurants, he returned to New Orleans to open the Palace Café, his vision of New Orleans' version of a Grand Parisian Café.
Palace Café opened in 1991, and following its first year of operation, Dickie became its Executive Chef. To date, he remains the only Brennan family member to have held this position.
In 1998, with sister, Lauren Brennan Brower and business partner, Steve Pettus, he opened Dickie Brennan's Steakhouse. In 2002, Dickie released his first cookbook, Palace Café: The Flavor of New Orleans, and just a few months later, they opened Bourbon House Seafood and Oyster Bar. All three restaurants have gone on to receive national acclaim.
Dickie remains active in the hospitality industry and community. In addition to being an ambassador for New Orleans and its unique culture, he is a member of the James Beard Foundation's Board of Trustees and serves on the board for the National Restaurant Association and The Southern Food & Beverage Museum.
Lauren Brennan Brower
Managing Partner
From a childhood spent at Commander's Palace to a formal education from Louisiana State University, Ville de Francais and La Varenne Cooking School, pursuing the family business was a natural step for Lauren.
After returning home from her studies in France, Lauren assisted with the day-to-day operations of family owned Mr. B's Bistro and Commander's Palace restaurants. She remained at Commander's Palace until the "birth" of Palace Café in 1991. Throughout the years, she has played a large part in shaping the overall décor and ambience of Palace Café, Dickie Brennan's Steakhouse and Bourbon House.
Today, Lauren is a familiar presence in the dining rooms and at the front doors of Palace Café, Dickie Brennan's Steakhouse and Bourbon House. She shares ownership of these restaurants with her brother Dickie Brennan and business partner Steve Pettus.
Steven L. Pettus
Managing Partner
A through and through New Orleanian, Steve started his working relationship with Dickie Brennan as General Manager of Palace Café in 1990. While GM, Steve enrolled in Loyola University Law School, where he graduated with honors in 1995. His formal education, many years of operational restaurant experience (Steak & Ale, Bourbon Orleans Hotel and Palace Café), and his passion for the restaurant business perfectly prepared Steve to move into his next position with Dickie Brennan's family: In-house Counsel for the Commander's Palace family of restaurants (then comprised of Commander's Palace, Mr. B's Bistro, Brennan's of Houston, Third Coast, Palace Café and Bacco).
Through the years, Steve maintained a professional relationship and friendship with Dickie. In November 1997, they partnered to form Dickie Brennan & Company, a restaurant group comprised of Palace Café and Dickie Brennan's Steakhouse. In the fall of 2002, Dickie Brennan & Company added a third restaurant, Bourbon House. Dickie Brennan, his sister Lauren Brennan Brower and Steve Pettus share ownership of Dickie Brennan's Steakhouse and Bourbon House.
Deeply committed to helping his city, Steve is currently on the board of multiple civic organizations including the New Orleans Convention and Visitors Bureau, Louisiana Restaurant Association and the French Quarter-Marigny Historic Area Management District.
Jamie Munoz
General Manager
Jamie Munoz was born and raised in New Orleans, a city known for its hospitality, and has spent over 15 years in the industry. After attending Southeastern Louisiana State University for Marketing & Business Administration, Jamie managed several bars for a corporate restaurant group. His formal managerial training includes years with the Ruth’s Chris’ Steakhouse group as Assistant General Manager and General Manager. With that experience, he trained staff in the front of the house as well as in the kitchen. After Hurricane Katrina, Jamie relocated to Boca Raton, FL where he was promoted to General Manager at the successful branch of Ruth’s Chris. Wanting to bring his family back home, Jamie took a position with Dickie Brennan at Bourbon House in 2006. Throughout his career, Jamie has developed a passion for creating relationships and building an atmosphere of family, a passion he shares with the Brennan’s. Taking care of people, both guests and employees, is where Jamie excels, and he hopes to continue to make each guest’s visit a memorable experience.
Darin Nesbit
Executive Chef
A formally trained chef with years of experience in New Orleans' best restaurants, Chef Darin Nesbit runs the kitchens at Bourbon House, Dickie Brennan's Steakhouse and Palace Café.
His first professional experience came at Commander's Palace under the tutelage of then Executive Chef Jamie Shannon. During his tenure, he was a key member of the culinary team that led Commander's Palace to be named Outstanding Restaurant in America from the James Beard Foundation.
In 1997, Darin joined Dickie Brennan at Palace Café. His focus on food presentation, his keen understanding of culinary technique, and his zeal for flavorful Creole cooking have made Darin Nesbit an instrumental asset. Hurricane Katrina presented a completely uncharted environment to run a restaurant. Darin's success in rebuilding his team, and strong commitment to supporting his sister restaurants made him the natural choice to oversee the Bourbon House kitchen. In the fall of 2007, Dickie Brennan asked Darin to assume the role of Executive Chef at Bourbon House in addition to his position at Palace Café. He now holds the title of Executive Chef at Dickie Brennan's Steakhouse as well, making him the culinary force behind all Dickie Brennnan's restaurants.
His most meaningful accomplishment, however, is likely his mentoring skills, which have attracted serious culinary students from around the world. Under Darin's direction, the best local produce is used to create seasonal, contemporary and classic Creole dishes with great depth of flavor. All stocks, soups and sauces are housemade. Ducks are dry-aged and bacon is cured in-house. Specialty breads and desserts are all made from scratch.
Thankfully, Darin is willing to share his secrets with others. He has been a featured chef at the revered James Beard House, the world renowned Cal-A-Vie Spa in Vista, CA, The Grand Hotel in Point Clear, AL, and has appeared on the Today Show. Chef Darin frequently conducts culinary demonstrations for audiences ranging from ten to more than one hundred. He is comfortable on camera, and in person, sharing his love of cooking.
Neil Mockovak
Sous Chef
Hailing from Minneapolis, Minnesota, Neil’s first brush with the love of cooking came from his Slovakian grandmother. She showed him that great food and family go hand-in-hand. From that point, his passion for food continued to build, and like most chefs, Neil’s official introduction to the restaurant industry came as a teenage dishwasher.
From dishwasher he worked his way up, eventually training under John Folse at Lafitte’s Landing in Baton Rouge. It was at Lafitte’s Landing that Chef Neil became versed in Louisiana cooking, specifically Creole cuisine. His next position found him at Commander’s Palace where he worked and trained under Chef Jaime Shannon for seven years. At Commander’s, he received experience in every aspect of the kitchen, even including a stint as butcher. Neil credits both Jaime Shannon and Gus Martin for helping to refine his technique as a Creole culinarian, and for building upon his professional commitment to what the kitchen, as a team, produces.