Our Culinary Team

Chef de Cuisine - Gabriel Charpentier

Chef Gabe

A seasoned chef with more than 20 years of experience, Charpentier’s extensive training and innovative techniques bring fresh influence to the restaurant’s contemporary American cuisine.  Versed in a multitude of cooking styles, Charpentier’s experience includes positions at high-profile restaurants in Minnesota, Wisconsin and most recently, Colorado, where he served as the Chef de Cuisine at Jill’s Restaurant and Bistro, the Forbes four-star eatery located at the St. Julien Hotel and Spa in Boulder, Colorado. Prior to that, he was the Chef de Cuisine at Willow Creek Restaurant in Evergreen, Colorado.

Upon graduating from Le Cordon Bleu Culinary College, Charpentier relocated to France, where he trained under Chef Benoit Vidal, a two Michelin Star recipient. He then returned to Minnesota, where he worked as the Chef de Partie alongside one of Food and Wine Magazine’s “Best New Chefs of 2006,” before relocating to Chambers Kitchen, helmed by world famous Chef Jean-Georges Vongerichten. In later years, he graduated through the ranks, serving as Head Chef at four-star restaurants in Wisconsin and Colorado.



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.