A Miami native and former New Orleans resident, Joseph Maynard began cooking at a young age. After earning his culinary degree from the Southeast Institute of Culinary Arts in St. Augustine, Florida, Maynard accepted a position at A Creative Affair, the third largest catering company in Orlando. Maynard then moved to North Carolina to accept a position as Frank LaCante’s executive sous chef at Richmond Hill Inn/Gabrielle’s, and later at the Fearrington House Inn in Chapel Hill, a five-diamond, five-star restaurant.

In 2001, Maynard and his wife relocated to New Orleans after accepting the senior sous chef position at the Windsor Court, a five-diamond, five-star property. While in New Orleans, he perfected the local flavors and cultural influences that delicately blend together into a fine Creole dish. The experience Maynard gained in New Orleans earned him a position in 2007 from China Grill Management and Morgans Hotel Group as the executive sous chef of Miami Beach’s iconic Delano Hotel. Three years later, he was promoted to executive chef of Asia de Cuba at Mondrian Hotel, the Morgans’ newest luxury property.

With great desire to return to New Orleans, Maynard accepted the position as chef de cuisine at Criollo Restaurant and Lounge located in the historic Hotel Monteleone. Maynard describes his cooking as a mixture of many different ethnic backgrounds. Gaining inspiration from the restaurant’s namesake “Criollo,” which is Spanish for “Creole,” Maynard crafted a menu that infuses traditional Creole flavors of French, Spanish, Italian and African.