Chef Daniel Causgrove of The Grill Room at The Windsor Court Hotel - Biography

New Orleans, LA

January 2016

Daniel Causgrove trained in French cuisine and fine dining, but he found his calling in Creole and Cajun cuisine. A native of Syracuse, New York, Causgrove didn’t set out to become a chef. He was always passionate about literature and nature, and in 2002, he graduated from St. Lawrence University with a degree in English and environmental studies. Like many recent college grads, Causgrove was looking to earn some cash, so he casually started working in restaurants. The mental, physical, and artistic demands of the kitchen turned out to be a perfect fit.

Causgrove was a natural, and ambitious. He honed his craft at New York City mainstays, including Le Cirque and Café des Artists. But after visiting New Orleans a few times, Causgrove fell in love with the city. In 2007, he moved there, and the focus of his cooking began to shift. Causgrove worked at Cochon and La Petite Grocery, and by 2012, after accepting the executive chef position at Dijon, he was named a 2013 “Chef to Watch” by Louisiana Cookin’ magazine.

As chef de cuisine of The Grill Room at Windsor Court, Causgrove is cooking Cajun and Creole cuisine that’s earned both four stars from Forbes and four diamonds from AAA. But awards don’t inspire Causgrove. He’s enamored of the local culinary culture, finding inspiration in real, unflinching, deep-rooted Louisiana flavor.