Chef Brad McDonald
Born and raised in Mississippi and educated in storied New York City kitchens like Per Se and Alain Ducasse at The Essex House,
Brad McDonald brings a balance of Southern ease and fine-dining technique to his menus. Prior to Couvant, McDonald introduced London to Southern cuisine as executive chef of Shotgun and The Lockhart; before his move abroad, he served as executive chef at a handful of Brooklyn restaurants as well as at Crabtree’s Kittle House, a farm-to-table eatery in Upstate New York. At Couvant, McDonald seeks to celebrate New Orleans’s French heritage with brasserie fare that’s relevant yet faithful to tradition.