Marie Douroux has been appointed as Executive Chef at Virgin Hotels New Orleans
Virgin Hotels New Orleans is proud to announce Marie Douroux as Executive Chef, leading the hotel's entire culinary program. In her new role, Douroux will oversee Commons Club, the hotel's signature restaurant, as well as The Pool Club, banquets, catering, and in-room dining. Drawing from her extensive experience across some of New Orleans' most acclaimed kitchens, Douroux will bring a thoughtful, service-driven approach to the hotel's culinary offerings, blending refined technique with the bold, vibrant flavors that define the city.
Douroux earned a Bachelor of Science in Hospitality Business from the University of New Orleans before pursuing her Pastry & Savory Culinary Certification at Le Cordon Bleu Paris. Throughout her career, she has held a wide range of roles across both the front and back of house, from server and bar manager to pastry chef, chef, restaurant owner, and caterer, with experience at renowned restaurants including Stella!, Root, Square Root, Bayona, Yo Nashi, Birdy's Behind the Bower, and most recently, Saba, where she served as Chef de Cuisine.
Along the way, she earned her WSET Level 2 Sommelier certification, further deepening her appreciation for the connection between food, beverage, and hospitality. Outside of the kitchen, Douroux enjoys gardening, reading, and hosting dinner parties for family and friends, bringing the same sense of warmth and hospitality to her home that has defined her culinary career.