This week. We’re thrilled to introduce the newest addition to the Common House New Orleans team: Executive Chef Eason Barksdale. From working alongside the legendary Susan Spicer to leading the kitchens at beloved spots like Bayona, Bijou, and Shaya—Eason brings a rich culinary history and bold vision to the House.

How did you end up in New Orleans?
I’m originally from Fairhope, Alabama. I came to Louisiana for a music scholarship at LSU—I actually played the tuba. After that, I moved to Oregon to attend the Western Culinary Institute. When I was looking for an internship after graduation, my mom suggested I reach out to Susan Spicer. Unbeknownst to me she was a good family friend. Fast forward 15 years, and she’s basically my second mom.

I started working with her in 2008, and by 2013, I became her Sous Chef. Soon after, she needed a chef at Mondo. She came to me and said “It’s time to run a kitchen.” That’s how I stepped into the role of Chef de Cuisine. After three years at Mondo, I took over as Executive Chef at Bayona, then opened Bijou Restaurant & Bar where I wore many hats—wine steward, GM, and of course, Chef. Most recently, I worked at Shaya. And now, I’m excited to bring all my experience to Common House.

What’s your vision for the culinary program at Common House?

I have lots of ideas. We’re going to make a good number of changes—while, of course, keeping everyone’s favorites and honing in on our signature dishes. I already have some chef collaborations in the works. I want to host wine dinners and bring in winemakers. I’ve built a lot of great connections over the years, and I want to get members genuinely excited about their restaurant.

I love cooking in a global style. I take inspiration from all over the world, but especially from Asia—because that’s what I love to eat. I like to include a bit from every hemisphere on the menu, keeping things eclectic and vibrant. At the same time, I want to offer dishes that are easy to enjoy poolside, at your desk, or in the dining room.

Tell us about your dessert experience?
Absolutely. One of my favorite desserts I’d love to include on the menu is a yuzu lemon tart—or maybe a passion fruit tart with lime chantilly. There will definitely be a warm chocolate dessert, and plenty more to come.

Is there anything you want people to know?

I really want members to feel involved in the food here. That could mean cooking classes, chef demos, all kinds of events. I also care a lot about sustainability—using green alternatives in the kitchen and working with local farmers and fishermen. I’ve got a great shrimp guy, a mushroom guy—honestly, I’ve got a guy for everything. You can expect really fresh ingredients.