Terrell House Cuisine

The Terrell House is known for its scrumptious, Southern-style breakfasts. Some of the guests’ favorites are Creole Eggs, Crème Brulee French Toast, Creamy Cheese Grits, Belgian Waffles, Eggs Benedict, Fresh Crabmeat Quiche, Homemade Biscuits, and Preserves just to name a few.

We offer in-house catering for weddings and other events. Our chefs are delighted to work with you to create the perfect menu for your special occasion.

Meet The Chefs
John Floyd

John was raised in Memphis, Tennessee, and began his culinary career there more than 20 years ago. He worked under acclaimed chefs at Tsunami, McEwan’s on Monroe, and the Memphis Country Club. John moved to South Louisiana in 2018 and worked for a catering company in Lake Charles before moving to New Orleans in 2022 and joining the staff at the Terrell House.

Alex Clark

Alex was raised on the Eastern shore of Maryland. He began his culinary career at age 17 in the kitchen of a fine dining French Bistro and worked his way up the ranks for the next five years. He then moved East to Ocean City working in a number of restaurants prior to moving to New Orleans in 2013. Alex left a small restaurant in New Orleans to join the staff at the Terrell House in 2015.