The Pilot House | Our Team
The course for Chef Brad Seyfarth was set well in advance of taking the helm of The Pilot House. In 2000, he took the position as Sous Chef at The Castle Restaurant, located at Dunleith Plantation, working under John Martin Terranova, a legendary Natchez Chef. Continuous learning lead to roughly fifteen years of creative cooking. In the Spring of 2014, Chef Brad was named Executive Chef, where his duties included overseeing The Castle Restaurant, Bowie's Tavern and Dunleith Catering Services.
In 2004 Chef Brad was awarded the Gumbo Ya Ya Award Best in Show at the Natchez Food Festival, Great River Road Food Festival Taste of the River. He then went on to be awarded the 1st Place Judges Award in both 2005 and 2006 at the same event.
Chef Brad has appeared on the Jambalaya Good Morning Show, has two recipes in Southern Livings Off the Eaten Path cookbook, and is noted in Taste of the South for his Southern Stuffed Pork Tenderloin.
Charles Weber, Food & Beverage Director
Charles has 30 years of experience in the food and beverage industry, directing food and beverage operations at the Holiday Inn Downtown Superdome in New Orleans, the Hilton in Lafayette, Louisiana and other large volume restaurants and lounges in Louisiana and South Carolina. He brings a wealth of knowledge and creativity to the property and is excited to bring the Pilot House Restaurant to the next level.