Born and raised in South Louisiana Marlon Hornsby proudly comes from a lineage of serious cooks and food lovers. At just thirteen years old he was first captivated with kitchen life and the culture of professional cooking in his mother's restaurant, Cafe Olé. After high school and at his oldest sister's urging, Marlon enrolled in the culinary program at Delgado City Park. Working in numerous Northshore restaurants, he eventually landed at Nuvolari's in Old Mandeville where Chef Thomas Smith pointed him to Commander's Palace. It was there that Chef Tory McPhail impressed on him the values of detail and care but also efficiency, accomplishment and that excellence doesn't begin and end at the time clock. It was Hurricane Katrina that brought him to Carter Plantation in Springfield, Louisiana, where, over the course of nine years, Marlon went from line cook to sous chef to, finally, executive chef. Need for change reunited him with his old friend, Cayman Sinclair, proprietor of The Lakehouse in Old Mandeville. In this multifaceted operation he started by developing the pastry program and overseeing the restaurant and, after one year, took the reins as Executive Chef. But opportunity knocked again…
Desiring to return to the excellence of New Orleans hospitality brought him to La Maison du Lac where he will oversee the catering operations and implement a cocktail and small plates night on Thursdays and an upscale brunch buffet on Sundays.