Chef Ian Schnoebelen began cooking in Southern California before moving to New Orleans. He further honed his skills during various stages at several Michelin starred French restaurants in England, most notably under Chef Raymond Blanc at Le Manoir aux Quat’ Saisons. Schnoebelen returned to New Orleans, eventually working as sous chef at Lilette restaurant.
Schnoebelen and partner, Laurie Casebonne, opened their restaurant, Iris, in January, 2006. Iris has the distinction of being named Best New Restaurant of 2006 by New Orleans magazine in their November, 2006 issue. They recently changed locations from the original Iris, a cozy Uptown neighborhood bistro, to a larger, more spacious fine dining establishment at The Bienville House Hotel in the heart of the French Quarter in downtown New Orleans.
As Chef at Iris, Schnoebelen was honored in June, 2007 by Food and Wine magazine as one of their top 10 Best New Chefs in America. Schnoebelen’s unpretentious, new American cuisine concentrates on fresh, seasonal ingredients presented in inventive ways. Dishes such as seared sushi grade Yellowfin tuna with green papaya salad, king oyster mushrooms, and blood orange-ginger vinaigrette reveal a leaning towards Asian inspired cuisine executed by the hand of a modern American Chef.