In 2000, Wright opened his own restaurant, La Gousse D’ail, (“the garlic clove”) in Oxford, UK. It was touted as “thrilling” and his style was described as “extravagance and exactitude in equal measure.”

Wright then moved on to the Big Easy. Before he began cooking at The Grill Room, he made sure to take a tour of New Orleans, locating quality purveyors of herbs, seafood, meat and vegetables. He planned to meld his culinary style with New Orleans’ bounty. Wright’s style is a marriage of his classical training and sensibilities with a bold, contemporary look and taste. He likes to contrast textures and temperatures, but lets the flavor speak for his food.