Chef Rene Lopez
Chef de Cuisine
Chef de Cuisine Rene Lopez has been part of the Ralph Brennan Restaurant Group since 2011, when he joined Café b as a cook shortly after arriving in New Orleans. What was meant to be a brief stop on his way to Fort Myers, quickly turned into a long-term home. In 2015, following Ralph Brennan’s acquisition of Napoleon House, Rene transferred to the restaurant as a First Cook. His skill, consistency, and leadership led to his promotion to Sous Chef within a few years, and ultimately to his current role as Chef de Cuisine.
Before joining RBRG, Rene built a well-rounded culinary background across North America. He began his career in Florida in 2000, working in a variety of kitchens, including country clubs. In 2007, he moved to Victoria, British Columbia, seeking new experiences in a colder climate. During his three years in Canada, he refined his approach to heartier cuisine, including rich, creamy soups suited to cold-weather cooking.
In 2010, Rene relocated to Acapulco, Mexico, where he served as chef at Tres Vida Golf Club. He refined his fresh, from-scratch cooking, as nearly everything was prepared in-house. He also gained a broader understanding of how climate influences cuisine, particularly the differences between hot-weather cooking in Mexico and Florida.
Outside of the kitchen, Rene prioritizes staying active and maintaining a healthy lifestyle. He enjoys cooking for his family and spending time with his wife of over 20 years and their two children.
