Brad McDonald

Years of Participation

Chef Brad McDonald brings a level of approachable sophistication to the menu at Couvant and offers New Orleans a new destination for fine French cuisine. Born and raised in Mississippi, McDonald began his career at the acclaimed City Grocery in Oxford before moving to New York City to work in such establishments as Per Se and train under Chef Alain Ducasse at The Essex House. After a stage at Noma, McDonald moved to London and opened his own establishment, Shotgun, an upscale American restaurant that celebrated Southern cuisine from Creole to barbecue. As the Executive Chef of Couvant, which opened in August 2018, McDonald makes the return to fine French cuisine and seeks to celebrate New Orleans’s French heritage with brasserie fare that’s relevant yet faithful to tradition.