"Certainly one of the most outstanding Creole restaurants in the French Quarter is Muriel's Jackson Square. It is set in an historic building whose interior seems to go on forever, with exposed brick walls, fine antiques and private banquet rooms upstairs (including the Seance Lounge). “WINE SPECTATOR MAGAZINE 2004
The epitome of decadence, opulence, and mystery that surrounds the French Quarter, coupled with the area's finest contemporary Creole cuisine. Experience a feast for the senses and enlightenment for your soul…Muriels Jackson Square. Visit the Bistro for New Orleans classics and the area's finest contemporary Creole cuisine.
About the chef…
With over 30 years in the restaurant buisness, Guy D. Sockrider C.E.C. assumes the head culinary post at Muriel's Jackson Square working closely with long-time local industry veteran and Muriel's Managing Partner Rick Gratia. The son of a French mother and Swiss father, Guy was exposed to a plethora of International cuisines at an early age which sparked a life-long passion for the culinary arts. After completing his formal schooling with a degree in nutrition from the University of Chicago, Sockrider embarked upon his informal schooling of working in a variety of well-renowned restaurants such as Chicago's Le Perroquet, immersing himself in the nouvelle cuisine originating from its kitchen. From there his raw talent and quest for additional knowledge awarded him positions training under the tutelage of some of the best Chef's in the world such as Roger Verge at Le Moulin des Mougins in France and Paul Prudhomme at Commanders Palace in New Orleans. Sockriders innate skill set, thirst for learning and desire to continually embrace new culinary challenges has awarded him with a diverse resume demonstrating his strong leadership ability and smart culinary flexibility. He has held executive chef positions from fine dining five-star restaurants, Top O' The Cove, San Diego, to the second largest hotel in Orange County California, Pan Pacific, to The Nebraska Medical Center where he pioneered a special ordering program and focused on the challenge of bringing restaurant quality and taste to the hospital industry. The eternal "student", Guy has continued his educational studies throughout his career by becoming a Certified Executive Chef (C.E.C.). This prestigous professional designation, held by less than 500 chefs worldwide, requires chefs to maintain ongoing education and skills. Being one who so highly regards education, Sockrider has also spent many hours training chefs as a part-time adjunct professor of Culinary Sciences at the Metropolitan Community College in his hometown of Omaha, Nebraska.
