Brennan’s Executive Chef Slade Rushing is steeped in the broad range of southern culinary tradition. A native of southern Mississippi who grew up dining in the French Quarter on special occasions, Rushing also shot rabbits and robins on the family property, cooking them on the spot with greens from the garden. Having come home to roost at the helm of Brennan’s, he is proud to be upholding the culinary integrity of one of the Quarter’s grand old institutions. Rushing’s innovative fare lovingly interprets traditional New Orleans favorites with a lighter hand. In leading the kitchen at Brennan’s, Rushing has been named a 2015, 2016, 2017, and 2018 James Beard Award Finalist for “Best Chef: South,” and the restaurant was named to the list of Top Ten New Orleans restaurants for 2017 and 2018 by The Times-Picayune.