Chef Phillip Lopez
Phillip Lopez is Executive Chef, Co-Owner and Creative Director of Root, Square Root, Root2, The Test Kitchen and Part & Parcel Delicatessen in New Orleans, Louisiana. From a military family, Phillip spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. After moving to New Orleans, he landed his first culinary job with Chef John Besh. In 2005, Phillip was displaced to Washington, DC following Hurricane Katrina, and had the opportunity to train under celebrated Chef Michel Richard of Citronelle. Returning to New Orleans several months later, Phillip re-joined Chef Besh and worked throughout the restaurant group. In 2010 Lopez became Executive Chef of Restaurant Rambla, a contemporary restaurant with French and Spanish influences.
Parlaying his significant experience and training, Lopez opened Root in November 2011 to much acclaim. Root was named one of Bon Appétit’s 50 Best New Restaurants; awarded “Best New Restaurant” by New Orleans Magazine; received the “So Hot Right Now” Eater Award for New Orleans; and earned a rare 4-bean review by The Times Picayune, in it’s first year. Root and Lopez have been featured in Southern Living, Fodor’s Travel Intelligence, and Forbes magazine, as well as many local and regional publications.
Lopez has been a Louisiana Cookin’ Magazine “Chef to Watch” (2011) and in 2012, he was Eater New Orleans “Chef of the Year,” as well as a Star Chefs “Rising Star Chef.” Most recently Phillip was named to Gambit Weekly’s list of “40 Under 40.”
Petit Lion is Lopez's newest restaurant located on the first floor of the Troubadour Hotel in New Orleans' CBD. The New Orleans restaurant offers guests approachable French bistro fare in a non-formal setting.
Chef Ben McCauley, Executive Chef
After working in several kitchens during high school and college Ben McCauley moved to Charleston, South Carolina to work under the tutelage of Frank Lee, the godfather of low country cuisine, at High Cotton. McCauley was also able to stage under famed chefs Sean Brock, Mike Lata, and Jeremiah Bacon.
Ben left for New Orleans to become the butcher of R'evolution, at the time one of Conde Nast’s best new restaurants in the world, where he honed his Cajun cooking and charcuterie skills while working with John Folse and Rick Tramonto.
From there, McCauley worked for Chris Shepherd of Underbelly in Houston whom he regards as his mentor and greatest teacher of not only the culinary arts, but life. Under Chris' leadership the restaurant garnered a James Beard award and recognition as one of Food and Wine’s Best New Chefs, among others. Ben also worked with several members of the Houston Texans and ran the restaurant's offsite program which included several kiosks in the Houston Texans' stadium, as well as dinners with James Beard and Michelin Star award winners.
Ben returned to New Orleans to work with chefs John Besh and Alon Shaya as a sous chef at the much acclaimed Shaya, who won a James Beard best new restaurant award, Esquire's best new restaurant, and many others. After learning Chef Shaya's ways I went to Domenica, Chef Alon's James Beard award winning homage to traditional Italian food.
Today, Chef Phillip Lopez has tapped Ben as the executive chef of the Troubadour Hotel. Ben McCauley and his staff will combine their years of experience to create a provocative menu that will bring guests back to their childhood while expanding their gastronomic horizons.