Chef Marlon Hornsby

Born and raised in South Louisiana Marlon Hornsby proudly comes from a lineage of serious cooks and food lovers. At just thirteen years old he was first captivated with kitchen life and the culture of professional cooking in his mother's restaurant, Cafe Olé. After high school and at his oldest sister's urging, Marlon enrolled in the culinary program at Delgado City Park. Working in numerous Northshore restaurants, he eventually landed at Nuvolari's in Old Mandeville where Chef Thomas Smith pointed him to Commander's Palace. It was there that Chef Tory McPhail impressed on him not only the values of detail and care but also efficiency, accomplishment and excellence doesn't begin and end at the time clock. It was Hurricane Katrina that brought him to Carter Plantation in Springfield, Louisiana, where, over the course of nine years, Marlon went from line cook to sous chef to, finally, executive chef. Need for change reunited him with his old friend, Cayman Sinclair of the Lakehouse where he served as Executive Chef for three and a half of the five years he was there. Under his leadership, the Lakehouse was named one of the top 100 best brunch restaurants in America, catered for some the world’s biggest acts like The Rolling Stones and the 2019 NFL Draft, fed thousands of people in partnership with numerous disaster relief organizations and even ended up on the front lines of the COVID pandemic providing food for hospital overflow sites.

For the last five years Marlon helped to open Desi Vega’s Steakhouse Northshore as the Executive Chef.