Terrell House Cuisine

The Terrell House is known for its scrumptious, Southern style breakfasts.  Some of the guests’ favorites are Creole Eggs, Crème Brulee French Toast, Creamy Cheese Grits, Belgian Waffles, Egg Benedict, Fresh Crabmeat Quiche, Homemade Biscuits and Preserves just to name a few.

We offer in-house catering for weddings and other events.  Our chefs are delighted to work with you to create the perfect menu for your special occasion.

Meet The Chefs

Luke Johnson 

Luke was raised in Southern Georgia. As he was growing up, you could find him sneaking around in the kitchen, much to the chagrin of his mother! He graduated from the Culinary Institute of America in Hyde Park NY. He then moved on to work through many Hudson Valley and NYC restaurants before opening up his own catering business in Brooklyn. 


Luke felt inspired to return to his Southern routes and decided to move to New Orleans in 2015. It was here that he honed his craft at Bayona before finding his place at the Terrell House in March of 2016.


Alex Clark

Alex was raised on the Eastern shore of Maryland. He began his culinary career at age 17 in the kitchen of a fine dining French Bistro and worked his way up the ranks for the next five years. He then moved East to Ocean City working in a number of restaurants prior to moving to New Orleans in 2013. Alex left a small restaurant in New Orleans to join the staff at the Terrell House in 2015.