Executive Chef Mark McInnis, a graduate of the Culinary Institute of America, has been satisfying the most discerning diners for nearly two decades through his culinary creations. Chef Mark has trained under and worked with such notables as Emeril Lagasee at NOLA and the French Master Chef René Bajeux at Grill Room, where he was the Banquet Sous Chef. During a subsequent period in Vermont, Chef Mark held various positions, including Executive Sous Chef at the Woodstock Inn & Resort and Executive Chef over the sister properties Kedron Valley Inn and The Lauren Inn & Restaurant, opening the latter anew. Upon return to Louisiana, Chef Mark, accepted the position of Executive Chef of The Lakehouse in August 2010.

At The Lakehouse, inspired by the proximity to Lake Pontchartrain and the Gulf of Mexico, Chef Mark utilizes only the freshest seasonal ingredients and local seafood to prepare affordable dishes of extraordinary elegance and simplicity.

Neighboring The Lakehouse, is the restaurant's casual outdoor eatery, Ziggy's. There seasonal food is served including such items as fresh boiled crawfish, crab and shrimp.

Chef Mark additionally oversees all The Lakehouse banquet and catering operations with the help of Chef Robert Vasquez which includes both on-site events and multi-state off-site functions such as those connected to disaster relief efforts, festivals, movie productions and the like.

A food artist at heart and in palette, we are pleased to have Chef Mark McInnis as our Executive Chef and Director of Operations, and know you will be too.