Delacroix Restaurant Opens on The Mississippi River

NEW ORLEANS – On Monday, Sept. 22, Delacroix opened its doors in Spanish Plaza. Leading the city’s only stand-alone restaurant directly on the Mississippi River are Chef Wiley Lewis and General Manager Roger Eyles, who together – management shares – are shaping Delacroix into a destination where the energy of the river and the spirit of Louisiana’s coast come together.

Born and raised in Shreveport, the team says Chef Wiley brings a lifetime of Southern flavor, family tradition and culinary passion to Delacroix. Her earliest memories are flavored with family gatherings and lively holiday parties hosted by her grandfather. She grew up along Caddo Lake, spending weekends at fishing camps and learning to cook and hunt with her father, experiences that continue to influence her menu today.

Lewis began her professional culinary career in 2012 with BRG Hospitality at Borgne, then worked across several of the group’s kitchens, including August and Domenica, where she gained experience in pastry, bartending and management. She played a key role in opening Willa Jean alongside chefs Kelly Fields and Lisa White. Lewis later worked as a fishmonger with Inland Foods, deepening her relationships with Louisiana fisherman and purveyors.

“Food is storytelling, and Delacroix is where those stories come to life,” said Lewis. “Our menu is rooted in the rustic cooking of South Louisiana, but it is elevated with the best local seafood, seasonal ingredients and techniques that honor tradition while creating something new. My hope is that every guest feels connected to the coast, to the river and to the people whose recipes inspire each dish.”

General Manager Roger Eyles, a New Orleans native, brings over a decade of hospitality experience to Delacroix. He began his career at Brennan’s in the French Quarter before heading to New York to work for Major Food Group at Michelin-starred Torrisi restaurant and as part of the opening service team for Parm. Missing New Orleans, he returned home in 2012 to join LeBlanc & Smith, where he served as general manager of Meauxbar and Cavan.

In 2016, Eyles was honored by Zagat as a “30 Under 30” hospitality leader redefining the industry. He went on to join BRG Hospitality as part of the management team at the James Beard Award-winning Shaya before becoming the opening general manager of Mister Mao. Eyles also launched Mister Mao’s second location, Little Miss Mao, in Nashville before returning to BRG to oversee the launch of Delacroix.

“Delacroix is a place where guests can slow down, gather with family and friends and connect with the river in a personal way,” said Eyles. “From the fishing camp-inspired design to the warmth of our service, every detail was chosen to make guests feel welcome and connected to the traditions that have shaped Louisiana.”