There's a new chef at 7 on Fulton, the Warehouse District restaurant in the Wyndham Riverfront New Orleans Hotel that has seen a lot of changes in its few years. This week, the restaurant announced the promotion of its 29-year-old sous chef Matthew Fultz (pictured) to executive chef.
7 on Fulton was among the first wave of completely new restaurants to open in New Orleans after Hurricane Katrina. Local restaurateur Vicky Bailey opened the upscale, contemporary spot along with hotel developer Roger Ogden, though she is no longer associated with the restaurant.
Its first chef was David English, who had quickly made a name for himself at the CBD restaurant Cobalt, which never reopened after the storm. English didn't stay at 7 on Fulton for long, however, and within a year chef Michael Sichel was at the helm. He didn't stay long either, departing in October 2007. The restaurant named Justin Pittenger as executive chef at the start of 2008.
Fultz, a graduate of Nicholls State University in Thibodaux, worked at the Rib Room and after Katrina became chef at the Flaming Torch. He later joined the 7 on Fulton staff where he worked his way up to the position of executive sous chef.
Some highlights from Fultz's new menu include alligator ravioli with sauce piquant, crispy duck breast with sweet potato gnocchi and salmon meuniere with green chili grits and a tasso cream sauce.