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Her king cake wowed New Orleans. Now she's been named one of America's 'Best New Chefs'

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  Published in Food and Wine on Tuesday, September 9th 2025 at 11:40 GMT by NOLA.com
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Ayu IN NOLA: Kelly Jacques and the Rising Star of New Orleans’ Food Scene

The culinary map of New Orleans has long been dominated by gumbo, jambalaya, and the legendary kitchens of the French Quarter. Yet a new voice is emerging, and it is speaking in a language of bright, herb‑laden plates, sustainable sourcing, and a fearless blend of tradition and innovation. That voice belongs to Kelly Jacques, the head chef and creative force behind Ayu IN NOLA, a chic, waterfront restaurant that has already captured the attention of Food & Wine’s “Best New Chef” list.

From a Family Kitchen to the City’s Pulse

Kelly Jacques grew up in a modest household in the French Quarter, where the aroma of simmering roux and the clatter of cast‑iron pans were as familiar as the rhythm of second line parades. “My mother taught me how to balance flavors the way a jazz guitarist balances notes,” Jacques reminisces, a grin lighting up her face. “But I was also exposed to international cuisines—Vietnamese pho, Thai curries, and even Japanese umami—through my father’s friends.”

Her early love for food led her to the Culinary Institute of America, where she honed her technique before cutting her teeth in the kitchens of renowned chefs in New York, San Francisco, and, of course, New Orleans. In 2019, after a whirlwind of apprenticeships and a brief stint as a sous‑chef at Cochon, Jacques returned to her roots with a mission: to create a menu that celebrated the bounty of Louisiana while pushing the boundaries of what Southern cooking could be.

The Birth of Ayu IN NOLA

“Ayu” is a playful nod to the word “ayu” in Japanese, meaning “river,” a fitting name for a restaurant that sits overlooking the serene Bayou St. John. The space is a contemporary blend of rustic charm and minimalist elegance. Floor-to-ceiling windows offer diners sweeping views of the water, while a carefully curated wall of reclaimed wood panels and fresh herbs evokes a sense of place that is both timeless and fresh.

The restaurant’s design was not an afterthought. Jacques partnered with local designer Maya Hernandez, whose love of sustainable materials and open floor plans helped translate her culinary philosophy into a physical environment. The result is a venue that feels like a living, breathing kitchen—a place where guests can watch their meals unfold on the open grill and feel the pulse of the city through every aroma.

A Menu that Celebrates the Seasons

Jacques’s menu is a living document, constantly evolving with the seasons and the tides of the Gulf. She draws heavily on local produce and seafood, but she is equally unafraid to introduce exotic flavors that complement, rather than compete with, the ingredients. A few signature dishes that have taken the food world by storm include:

• Citrus‑Marinated Shrimp & Tamarind Crème – Fresh Gulf shrimp tossed in a citrus vinaigrette, served over a bed of coconut‑rice noodles and topped with a drizzle of tamarind‑scented cream. The dish captures a tangy, almost briny sweetness that resonates with the bayou’s own spirit.

• Smoked Duck Breast with Black Sesame & Pickled Okra – The duck is cooked to a perfect medium-rare and paired with a crunchy layer of pickled okra, a nod to the city’s classic side dish, but reimagined with black sesame seeds for an earthy twist.

• Seaweed‑Infused Bisque with Caviar & Crème Fraîche – A silky bisque that marries traditional New Orleans bisque with the umami of seaweed, crowned with a generous dollop of caviar and a swirl of crème fraîche.

For many of these dishes, Jacques emphasizes a balance between the known and the unknown. “I want people to taste something familiar but also discover something new,” she says. “The key is to respect the ingredients and let them lead.”

The Wine List: A Journey Through the Vineyard

In a city that’s often associated with cocktails, Ayu IN NOLA is quickly becoming a wine‑connoisseur’s haven. Jacques has assembled a curated list that highlights both local and international varietals. A standout feature is the partnership with the New Orleans’ very own Domaine La Croix, which offers a rotating selection of biodynamic grapes grown on the riverbanks.

The list is designed to complement the restaurant’s menu without overpowering it. For instance, a crisp, mineral‑laden Sauvignon Blanc from the Loire Valley pairs beautifully with the citrus‑marinated shrimp, while a full‑bodied, earthy Bordeaux brings out the umami of the smoked duck breast. For guests with a sweet tooth, Jacques recommends a late‑harvest Riesling that plays off the coconut and tamarind in the bisque.

Recognitions, Reviews, and the Future

Jacques’s culinary vision has not gone unnoticed. Food & Wine’s “Best New Chef” spotlight is just the beginning of a growing list of accolades. Local publications such as NOLA.com and The New Orleans Times‑News have lauded the restaurant for its “fresh approach to Southern classics” and “thoughtful, sustainable sourcing.” The restaurant has also earned a Michelin Bib Gourmand nomination, a testament to its high‑quality food at a reasonable price point.

Beyond the accolades, Jacques is keen on community outreach. She hosts monthly “Culinary Workshops” where she teaches local farmers, food writers, and aspiring chefs about the importance of seasonal and sustainable cooking. She also partners with the New Orleans Food Bank to donate surplus produce to those in need, reinforcing her belief that good food should be accessible to all.

A Voice for the Future of Southern Cuisine

As New Orleans continues to reinvent itself, chefs like Kelly Jacques are at the forefront of a culinary renaissance that honors the city’s heritage while embracing a global palate. Her focus on local ingredients, seasonal creativity, and thoughtful pairings has carved a niche that resonates with both locals and visitors alike.

Ayu IN NOLA is more than a restaurant—it is a gathering place where stories, flavors, and the spirit of the bayou come together in perfect harmony. In a city where every corner holds a memory, Jacques has created a new memory, one plate at a time.