Text: Daniel Dubuisson
Photos: Randy Krause Schmidt
Amidst the rich tapestry of New Orleans’ culture, history, and culinary delights, Chef Edgar “Dook” Chase IV is bringing a new chapter to the Chase family legacy with his latest venture, Chapter IV. As the grandson of late chef and restaurateur Leah Chase—also known affectionately as the “Queen of Creole Cuisine”—Dook’s decision to pursue a career in the family business was as natural as the aroma of gumbo wafting through his grandmother’s kitchen.
Growing up in Dooky Chase’s Restaurant, his earliest experiences were not as a chef but as a young member of the family, navigating through the roles of dishwasher, cashier, and table server in the iconic Creole eatery. However, it was those early days spent washing dishes and pots in his grandmother’s kitchen that ignited the culinary spark within him.
“My first introduction into that kitchen was making sure her pots were shining,” Dook says. “And from there, you know, I would watch her and watch her command the stove. I saw the passion and the work ethic that she had, giving her heart to everything in that kitchen, and how people could sense that when they came into the restaurant.”
In his grandmother’s kitchen, Dook’s culinary career began to take shape. His professional path took a momentous turn after Hurricane Katrina wreaked havoc on New Orleans in 2005. Witnessing his grandparents’ unwavering commitment to rebuilding their restaurant, Dook decided to shift gears entirely. Armed with a business background in economics and finance, he decided to then venture into the world of hospitality and culinary arts full-time.
“I was still working in the restaurant while also doing my finance career through the years,” Dook explains. “I’d always be there on the weekends and at night. I then helped them rebuild, and after we got open, I decided I needed to go get a culinary degree.”
“Working hard every day is just who I am and what we do as a family.”
—CHEF EDGAR “DOOK” CHASE IV
The turning point came when he traveled to Le Cordon Bleu in Paris, France, to earn said degree, not to learn new recipes but to gain his confidence in approaching any challenge that the kitchen might present.
Paris might seem like an odd choice, but for Dook, it was a matter of timing. The intensive program in Paris offered an express schedule that could be completed within a year. It was a transformative experience that equipped him with the skills and confidence to face any culinary challenge. Returning home, Dook seamlessly integrated into his grandmother’s kitchen, infusing new energy and ideas into the family legacy.
“We were booming back into business after Katrina at the time and started tweaking some things here and there,” Dook says. “It was a very exciting time for me to be back and continuing on but from somewhat of a new beginning.”
That was nearly 20 years ago, and the conversation recently shifted to Chapter IV, Dook and the family’s fourth and newest opening. Its concept centers around a celebration of the fourth generation of the Chase family, but the name itself carries multiple meanings.
“The name means so much to me,” Dook begins. “My beautiful wife, Gretchen, is the one who actually came up with it. She’s a huge part of everything I do, and she first mentioned it because I’m the fourth to carry my name. When she said that, though, it hit on everything I wanted this place to be. It also represents the entire fourth generation of our family—including myself—working in this industry today as well as it being our fourth restaurant.”
The vision for Chapter IV was to set itself apart from their other restaurants by delving deeper into breakfast and brunch, presenting a personal but playful take on classic dishes. The brunch culture has become a focal point of Chapter IV’s menu, and Dook aims to stand out by marrying traditional New Orleans flavors with modern twists. Signature dishes like fish and grits, redfish with crab fried rice, and the barbecue shrimp omelet (and a gumbo, of course) showcase the family’s culinary heritage while embracing creative reinterpretations.
However, Chapter IV is not just about food. The carefully curated art adorning the walls tells its own story of family generations and shared experiences.
“There’s a big piece right when you come in by an artist named Delita Martin,” Dook says. “It’s a strong African American woman and her ancestors holding her hand out, and she’s so confident. There’s another piece that shows a grandmother quilting with her granddaughter. There’re so many pieces in there, and I hope they portray the warm, welcoming, family atmosphere we’re aiming for.”
Dook’s dedication to family extends beyond the kitchen. The fifth generation is already showing interest in carrying forward the family legacy. His niece, Zoe, another chef at Dooky Chase’s Restaurant, represents the continuation of the Chase family tradition into the future and Dook’s tireless commitment to that objective.
“Working hard every day is just who I am and what we do as a family,” Dook says. “Just like my grandparents, I still find time to be with my wife, kids, and family. This is just what we love to do as a family, so I don’t think we’re gonna slow down any time soon.”
