The Steakhouse

Robert Wailes has served as The Steakhouse's General Manager since 2016. Like many people, Robert found his true passion while planning an entirely different path in life. While on an extended break from school, he got a job at Messina’s in the Riverwalk doing everything from shucking oysters to frying shrimp. Then, while earning a degree in fine arts at the University of Mississippi, he worked at John Currence’s famed City Grocery restaurant. In this fine dining environment he witnessed the power of great service, food and drink to transform people’s lives and make them happy. He was so inspired by the experience that he decided to continue restaurant work after graduation.

An accomplished culinarian with more than 20 years of experience under his chef’s toque, Chris has led the kitchens of some of the finest restaurants in New Orleans at their peak. These include Commander’s Palace, Café Adelaide, Restaurant R’evolution, and, most recently, the Caribbean Room at the Pontchartrain Hotel.

 Chris earned a bachelor’s degree in psychology from Stephen F. Austin State University in Nacogdoches, Texas, and had no plans to cook professionally. However, he had a restaurant job while in high school, and after graduating from college he felt he needed to give the culinary field another shot. He went back to school to hone his craft, earning an associate’s degree in culinary arts from the renowned Johnson & Wales University in Charleston, South Carolina.

Chris’ talent has earned him accolades both locally and nationally. In 2009, he was named one of Esquire magazine’s “Four Breakout Chefs to Watch, ” as well as a “Chef to Watch” by Louisiana Cookin’ magazine. In 2010, Chris achieved top honors as the winner of the Louisiana Seafood Cook‐Off, and in 2011 he was honored with an invitation to cook at the esteemed James Beard House. That same year he was recognized again by Esquire magazine’s John Mariani with a nod for “Best Dessert of 2011”--a grilled-cheese sandwich made with a triple-crème Délice de Bourgogne and a dark-chocolate ganache on brioche bread, fried in clarified butter, and accompanied by wild huckleberry sauce.

He now joins the Steakhouse as Executive Chef. “I’m very excited to join the Harrah’s New Orleans team,” said Lusk. “The Steakhouse is located in the heart of downtown New Orleans and we have a loyal following but I hope that with our evolving menu and our incredible bar and wine program that we can attract locals and tourists who may not have dined with us before.”

The Steakhouse is proud to be recognized by Wine Spectator Magazine as a 2018 Award of Excellence recipient for our extensive wine collection.  Only 28 restaurants in New Orleans hold this prestigious honor. 

From holiday parties, happy hours and birthday dinners, let The Steakhouse help make your event special.  View our private event menu and contact General Manager, Robert Wailes with questions at 504-533-6111 or rwailes@harrahs.com