Adore April 2022

W ith an extensive background in fresh and simple cuisine, Igor takes the culinary and hospitality experience at the Windsor Court Hotel to new levels. Born in Kiev, Ukraine, he draws much of his inspiration from the time he spent with his grandmother in her kitchen. After graduating from The Culinary Institute of America in Hyde Park, Igor worked in noted restaurants in England and throughout the states before arriving in New Orleans. His dedication to the highest quality ingredients, mastery of flavor and cooking techniques, and enthusiastic personality are apparent in his beautifully crafted menus and mission. Igor Krichmar GARDEN DISTRICT

Culinary Director at Windsor Court Hotel windsorcourthotel.com

WHAT IS YOUR ADVICE FOR TAKING CREATIVE RISKS? Ask for the support to be creative. In my current role, I have one of the best positions I have ever had. I am a part of an amazing leadership team that gives me the freedom to be as creative as I can be. It is so empowering to have the approval to try something different. Also, it's important to observe, learn, and know your customer demographic and how far you can take the creativity. Learn and listen!

FAVORITE QUOTE? "Love people, cook them tasty food."

Interviews have been edited and condensed.

WHY NEW ORLEANS? New Orleans is a city that directly focuses on food and music. There are so many "foodies" that come to visit every single day. WHAT DO YOU DO TO NURTURE CREATIVITY? Before the pandemic, I would travel to Europe every year. I would get lost in the major cities and eat at high end restaurants that really developed inspiration. Lately, I've turned to Instagram to observe fellow chefs that are doing some really cool things. I'm so thankful we've been connected through social media to learn from each other during these last couple of years. HOW DID THE PANDEMIC INFLUENCE AND AFFECT YOUR CREATIVITY? The pandemic influenced me to think more outside of the box and become even more creative. Some may think that it would have been the opposite and that chefs would have a more "homey" approach to cooking. But in my mind, the home cooks became pretty big experts during the pandemic — challenging their own creativity.

FAVORITE PART ABOUT WHAT YOU DO? Making people happy with one dish at a time.

ADORE • APRIL 2022

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