Our Culinary Team

Chef de Cuisine - Daniel Causgrove

After graduating from St. Lawrence University with a degree in English and Environmental Studies, the Syracuse-native began working in kitchens, realizing that the combination of mental, physical and artistic qualities suited him nicely. He spent time honing his skills in French cuisine and fine dining in New York City restaurants such as Le Cirque and Café des Artistes.

Chef de Cuisine Daniel Causgrove brings inventive blend of Louisiana focused Southern cuisine and refined technique to The Grill Room at Windsor Court, the sole New Orleans restaurant to be awarded both Forbes four stars and AAA four diamonds. “Louisiana Creole and Cajun cooking is the only truly unique American cuisine,” Causgrove says. “It is defined by a history of people across the spectrum of racial, ethnic and socioeconomic backgrounds eating from the same palette of local ingredients. A cuisine that evolved out of necessity and self reliance that became delicious and varied due to cultural diversity and richness of the folks who settled here. This has fascinated and inspired me throughout my career.” Causgrove’s style of cooking is to add a level of uniqueness and elegance to a dish, using fresh local ingredients, while staying rooted in Louisiana’s unflinching focus on flavor. 

Causgrove has been living and working in New Orleans since 2007. Previously, he honed his craft in New York City, working at venerated Manhattan institutions such as Le Cirque and Café des Artistes. Locally, he has worked at Cochon Restaurant and later as sous chef at La Petite Grocery. In September 2012, after accepting the position of executive chef at Dijon, he was named a 2013 Chef to Watch by Louisiana Cookin’ magazine. At Windsor Court, Causgrove has been honored as an American Culinary Federation 2013 Best Chef of Louisiana, prepared a dinner entitled “New Orleans Mystique” at the James Beard House, and was a participant in the Atlanta Food and Wine Festival and Gambit Weekly’s  2015 Emerging Chefs Challenge.  

Causgrove grew up in Syracuse, New York.  In 2002, Causgrove earned a Bachelor’s degree in Environmental Studies and English from St. Lawrence University. This passion for literature and nature still informs his creative style. In his free time, Causgrove can be found tending his “permaculture” style garden, baking bread, riding and building bicycles, turning heads on the dance floor, and walking his rescued pit bull “Mona.”

When asked how he ended up in New Orleans he says, “I visited a few times in ’07 and fell in love with the beauty, mysticism and volatility of the place; it was inspiring, and those are things I’ve always been attracted to–that’s probably also the reason I became a cook. It felt like home.”    


Shun Li graduated from the prestigious Johnson & Wales University with a focus in Baking and Pastry. He began honing his pastry skills while working at the Grande Lakes Resort Ritz Carlton & JW Marriott under World Pastry Cup Team USA Winner Chef Laurent Lhuillier. Shun then moved on to be the Assistant Pastry Chef at the Charleston Place Hotel and the Executive Pastry Chef at Sienna Restaurant. Chef Shun joined The Grill Room team in 2008.

Chef’s Shun’s many accolades include a mention in the New York Times by the late Johnny Apple and a Best Tasting Cake Award for the Abe Lincoln 200th Birthday Cake Competition sponsored by the Southern Food & Beverage Museum. Chef Shun was also instrumental in Sienna Restaurant’s designation as Esquire Magazine’s Best New Restaurant.

Head Bartender - Roger Blais

This year Roger Blais will be celebrating his 20th anniversary at The Polo Club Lounge. Roger counts among his many accolades a designation on Travel + Leisure’s 2009 List of the World’s Greatest Bartenders. He was also pictured creating his signature Sazerac cocktail in The New York Times.

Roger Blais has mixed cocktails at many famous haunts including Studio 54 and Tavern on the Park at City Park. In 1994, the manager of The Grill Room called to ask Roger to mix his wonderful and creative libations at The Polo Club Lounge. The Polo represented Roger’s dream job – the staff, the guests and his obligation of providing the best cocktails in New Orleans finest setting.