CHEF

Born and raised in New Orleans, Chef Austin Farrell grew up surrounded by the sounds and smells of good food. His earliest memories are of watching his mother — a talented baker — pour her heart into food for those around her. Those moments sparked a lifelong love of cooking and a deep appreciation for the way food brings people together.

Over the past ten years, Chef Austin has cooked his way through multiple disciplines, learning from every kitchen and every challenge along the way. Most recently, he’s brought his skills and creativity to some of New Orleans’ most beloved spots, including Compère Lapin, Coquette and the newly opened Saint Claire, where he continues to explore the flavors and traditions that shaped him.

Rooted in Southern hospitality and inspired by the ever-changing New Orleans food scene, Chef Austin cooks with heart, curiosity, and a respect for the craft passed down from his mother’s kitchen.

SOMMELIER

Raised between California and France, Esmé has always felt at home around a table. But it was during her years in New Orleans—while working at the beloved Mosquito Supper Club—that she fell in love with wine and the way it brings people together. The city’s energy, its stories, and its food opened her eyes to wine as something far more than a drink: a bridge between culture, memory, and joy.

That spark eventually led her back to France, where she now curates the wines for Réverie Forever, a series of culinary-focused retreats celebrating connection through food, place, and time shared. Whether she’s pouring a crisp Loire white at sunset or introducing guests to a small grower in Burgundy, Esmé loves nothing more than helping people experience wine as something living—something meant to be savored slowly, together.

HEAD OF CULINARY EXPERIENCE

With two decades of experience across fine dining, farm-to-table hospitality, and sustainable food systems, Emily Pilkington has built a career rooted in operational excellence and authentic service. As General Manager at Mosquito Supper Club in New Orleans, she oversees all aspects of restaurant management, ensuring seamless nightly service in a century-old space that celebrates the culture and cuisine of coastal Louisiana.

Emily’s background includes work with celebrated institutions such as Blue Hill at Stone Barns, Scribe Winery, and The Cannibal, where she honed her expertise at the intersection of food, community, and sustainability. Drawing on her experience in both front- and back-of-house operations, she brings a holistic approach to hospitality—balancing creativity with structure and honoring the people and stories behind every meal.