Commander’s Palace: A Master Class in Hospitality
It’s true what they say: You really can’t go wrong in New Orleans when it comes to food and drinks - and that’s particularly true if you’re there to celebrate. At Commander’s Palace, hospitality is a devoted practice, with care and attention paid to each detail of the dining experience.
The restaurant’s relentless dedication to the guest experience has propelled Commander’s Palace beyond being just a New Orleans staple: it has made it a standard-bearer for the industry. Co-proprietor Ti Adelaide Martin is shaking the whole industry: she’s embracing an ethos driven by exceptional service, so much so that it became the inspiration for an accessible, affordable hospitality school - the first in her community - that has partnered with companies including Viking River Cruises, Sodexo Live! and Aramark Collegiate Hospitality.
Fine Dining with a Southern Flair
Nestled in the heart of New Orleans' Garden District, the historic restaurant has long been known for its impeccable service, its seven-time James Beard Award-winning cuisine, and its ability to make every guest feel cared for. The restaurant was reenvisioned by Ella Brennan in 1974 and is now led by her daughter, Ti Adelaide Martin, and niece, Lally Brennan. For Ti and Lally, hospitality is about something much deeper than good food and white tablecloths. It’s about a fanatical commitment to detail, rising to any occasion, and making every guest feel like they belong.
As Ti puts it, hospitality starts long before a guest ever walks through the door—it begins with the person who answers the phone to take the reservation. From there, it’s the way the valet greets you, the warmth of the host’s welcome, the precision of the service staff, and the subtle, thoughtful touches that make your dining experience feel like a performance perfectly tailored to your needs - and, if you’re brave enough, an outstanding Sazerac.
A Family Tradition of Celebration
This is the menu James kept from the Chef’s Table dining experience - one of only two he’s kept as souvenirs
Ti often references one of her mother’s guiding principles: stop and celebrate everything. Whether it’s a major milestone, an industry award, or just a particularly great night of service, she believes in pausing to acknowledge the moment. This ethos has shaped Commander’s Palace into what it is today—an institution that creates memories.
This approach has earned them seven James Beard Foundation awards, including the coveted Best Service in America distinction. When they won, Ti and her mother didn’t just accept the honor quietly—they popped champagne and celebrated with the entire restaurant. “That’s what it’s all about,” she says. “If you don’t stop and ring the bells when something good happens, what’s the point?”
NOCHI: Training the Next Generation
For years, Ti saw a gap in New Orleans' culinary scene—not in talent, but in formal training. Despite being one of the world’s most famous food cities, there was no major hospitality institute to develop the next generation of chefs, servers, and restaurateurs. So, in 2013, she and her cousin, Dickie Brennan, co-founded the New Orleans Culinary & Hospitality Institute (NOCHI), an intensive six-month training program developed in collaboration with the Culinary Institute of America. This program is both shorter and less expensive than other culinary training of its kind and does not require an extensive background in fine dining - simply an interest and natural aptitude.
The culture at NOCHI is about teaching the art of hospitality and the principles that make Commander’s Palace legendary. NOCHI has become the go-to training ground for major companies like Aramark and Viking River Cruises, ensuring that their teams learn the same hospitality-first approach that makes places like Commander’s so special.
Multiple Places to Visit in New Orleans
Ti’s passion for hospitality extends beyond Commander’s Palace and NOCHI. Over the years, she’s helped launch several new ventures, always with the same guest-first mentality. She and Lally opened Le Petit Bleu, a creperie catering to tourists from the cemetery across the street, because they realized so many visitors wanted a casual option. And then there’s Picnic Provisions & Whiskey, which serves up crawfish boil fried chicken and other playful takes on comfort food.
Commander’s itself continues to evolve while staying true to its roots. The kitchen still operates on a “dirt to plate within 100 miles” philosophy, sourcing nearly all of its ingredients from local farms, fisheries, and purveyors. And yes, you can still get a $0.25 martini at lunch—a tradition that remains as strong as ever.
"We're Only as Good as the Last Meal We Served"
Despite all the accolades, Ti resists the word “legacy.” For her, success isn’t about what’s been accomplished—it’s about maintaining the standard of above-the-call hospitality every single day. “We’re only as good as the last meal we served,” she says. “That’s it. Every day, we have to show up and get it right.”
From the moment a guest calls for a reservation to the last bite, the pursuit of excellence never stops at Commander’s Palace. And now, thanks to NOCHI, Ti is ensuring that the future of hospitality continuously evolves forward. Ti’s dedication to hospitality is a way of life and an inspiration for others striving to provide great service.
Want to hear more about how Ti Adelaide Martin is shaping the future of Southern hospitality? Listen to our full conversation on the latest episode of Southern Character. Be sure to subscribe to the podcast so you never miss the inspiring stories from the South’s most influential people who live with grit and grace.