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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 as a restaurateur. Being raised in a family where the motto is “exposure and learn from others” he traveled extensively, and trained under some of the world’s great culinary legends. It was his time spent working in a few of Paris’ acclaimed restaurants, that inspired his vision for Palace Café; New Orleans’ version of a Grand Parisian Café.

Palace Café opened in 1991, and following its first year of operation Dickie became Executive Chef—to-date he remains the only 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 years later they opened Bourbon House Seafood and Oyster Bar. Both restaurants have also received 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 recently joined the James Beard Foundation Board of Trustees and The Southern Food & Beverage Museum Board.

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.

After returning home from studying in France, Lauren assisted with the day-to-day operations of family owned, Mr. B’s Bistro and Commander’s Palace. She remained at Commander’s Palace until the “birth” of Palace Café in 1991. Throughout the years she has had 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, his years of operational restaurant experience (Steak & Ale, Bourbon Orleans Hotel and Palace Café), and his passion for the restaurant business perfectly suited Steve to move into his next position with Dickie Brennan’s family, as In-house Counsel for the Commander’s Palace Family of Restaurants (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 and 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.

Jorge Henriquez

General Manager

Enthusiasm, strong leadership and an overall passion for hospitality are just a few of many great descriptors that can be used when talking about Jorge Henriquez. Following graduation from Louisiana State University in 1988, where he was a member of their nationally ranked football team, Jorge entered into a corporate restaurant training program in Tampa, Florida. Raised in Louisiana, after a few years he was eager to move back home. Subsequently, he became Kitchen Manager and later Floor Manager at the famed Commander’s Palace in New Orleans. Thus, began his long-term relationship with the Brennan family.

While at Commander’s Palace he met an individual who would dramatically influence him, Dickie Brennan. Building on Dick Brennan Sr.’s longtime dream of creating a New Orleans style Steakhouse, Dickie brought his father’s idea to fruition. He opened Dickie Brennan’s Steakhouse and brought Jorge on as the General Manager. Jorge was involved from the ground up, and worked with Dickie and Steve Pettus (Dickie’s partner) to bring to life the vision.

Under Jorge’s leadership, Dickie Brennan’s Steakhouse has gone on to garner outstanding service awards from Zagat, as well as top steakhouse awards from national publications including Playboy, Maxim Magazine and Tom Horan’s Top Ten list.

Jack Martinez

Executive Chef

An overall passion for food is a shared trait among Chef Jack Martinez’s family. Good food doesn’t involve shortcuts is a mantra that was engrained in him from his mother—everything was done from scratch. Combine this with his 25 plus years experience in a variety of cooking styles, including Spanish, French, and Italian (mix together those three and you’re not far off from Creole) and a thorough knowledge of superior meat preparation and you get the ideal chef for Dickie Brennan’s Steakhouse.

Chef Jack’s personal cooking style reflects his love of history and family, with inspiration coming from recipes that are passed down generation to generation. This appreciation of time-honored culinary traditions makes him an excellent teacher and strong team leader. Jack melds his years of training and incredible mastery of technical skills, with his natural ability to create dishes, which like family recipes, have an ineffable quality that transcends the actual ingredients. Because of this talent, guests enjoy a truly memorable meal at Dickie Brennan’s Steakhouse.

Alfred Singleton

Executive Sous Chef

If one person embodies New Orleans, it would be Alfred Singleton. His start with classic New Orleans cuisine was practically before he could walk. At five he was helping out his family in their sandwich shop in the lower ninth ward, learning how to cook Gumbo and Etouffée. During his senior year of high school he started his culinary career in some of the city’s fine dining restaurants, and directly following graduation worked at Café Sbisa. It was there that he mentored under Chef Alan Hegquist and his love of authentic Creole cuisine developed. He later went on to help Chef Adolfo Garcia open Rio Mar and it was during this time that he returned to Café Sbisa as Executive Chef, where he stayed until Hurricane Katrina.

In February of 2006, Dickie Brennan’s Steakhouse welcomed him to our team. His passion to keep evolving, love of only the best local ingredients, and overall knowledge of the art of Creole cooking make him the perfect complement to Executive Chef Jack Martinez.