LUXURIOUS YET LIGHTHEARTEd
New orleans COCKTAIL BARA spirit of opulence and opulent spirits combine in Peacock Room, a fun and fanciful cocktail bar in New Orleans’ Central Business District. Expert bartenders, eclectic furniture, and shareable plates to savor make this cultured hangout with a contagious energy a guaranteed good time.

SAMUEL PEERY
Executive Chef, Kimpton Hotel Fontenot

Born in Southwest Virginia and raised in rural East Tennessee, Chef Samuel Peery recognized his passion for food and where it comes from at a young age. Watching his grandmother’s hard work in the kitchen turning family recipes into delicious meals had a big impact on his love for food that comforts and nourishes. While attending college Peery began working in local kitchens and loved the rush that came during the hectic parts of a busy service as well as the beauty and balance of a well composed dish. And from then on, he set out along the path to becoming a chef.

In 2010, he was named the Sous Chef at Chez Liberty in Knoxville, Tennessee, a scratch kitchen with a highly seasonal menu that changed every week. It was there that he developed a strong appreciation for wine and the ability to execute multi-course tasting experiences. In 2012, after relocating to Denver and enrolling in culinary school, Peery earned a Culinary Arts degree from Cook Street School of Fine Cooking before heading off to Italy to earn an Advanced Culinary Arts degree from the Accademia Italiana Della Cucina in Piedmont, Italy. Chef Peery also holds a Level 1 Sommelier certification, and a Bachelor of Science in Marketing and Communications from East Tennessee State University.

While in Italy, Peery took a position as Chef de Partie at Cristina Conte’s L’Altro Baffo in Salento. There, he was exposed to some of the best and freshest seafood on the Adriatic Coast. At the end of 2012, he returned to Denver and earned his role as the first Chef de Cuisine at the historic Denver Country Club. And in 2017, he accepted the position of Executive Sous Chef at Martis Camp Club in Truckee, California, where he oversaw culinary operations for multiple outlets and banquet operations. His sommelier certification came in handy when setting up partnerships with prestigious wineries, as well as breweries and distilleries.

It was at the end of 2019 that Chef Peery moved to New Orleans to take on the position of Chef de Cuisine at Restaurant R’evolution, the fine dining establishment in The Royal Sonesta Hotel. Under the mentorship of renowned Cajun and Creole Chef John Folse, Chef Peery’s love of the region’s cuisine took root.

In September 2022, Chef Samuel Peery joined the restaurant and bar team at Kimpton Hotel Fontenot in New Orleans’ Central Business District as Executive Chef. In this position overseeing the hotel’s culinary program, Chef Peery leads the kitchen and develops new and exciting menus for the property’s restaurant and bar concepts, including the elevated and energetic cocktail lounge Peacock Room, neighborhood café Gospel Coffee and Boozy Treats, and the upcoming French brasserie, King, opening early 2023.

Beyond kitchens and menus, Samuel can often be found outdoors. Also an avid mountain hiker, biker and snowboarder, when he’s at home in Louisiana, he loves exploring the bayous and spending time in the communities around them.

Jessica Retif
Director of Food & Beverage, Kimpton Hotel Fontenot

Jessica Retif is a New Orleans native with over fifteen years of experience in the restaurant and bar industries.

In 2022, Retif was promoted from Restaurant and Bar General Manager to Director of Food and Beverage at Kimpton Hotel Fontenot as she took on even more of a leadership role in preparation for the hotel’s expansion and the opening of the property’s French brasserie, King.

Under her guidance, the food and beverage program at the property’s concepts, Peacock Room and Gospel Coffee and Boozy Treats, has offered guests a sense of playful discovery and storytelling, while evolving seasonally to showcase global and local influences that have developed the rich culture in New Orleans.

Prior to joining Kimpton Hotel Fontenot in 2021, Retif worked as beverage consultant with Pomegranate Hospitality for the Four Seasons New Orleans, developing their opening cocktail and zero proof programs.

Jessica Retif opened Saba Restaurant, and served as General Manager for the modern Israeli restaurant from chef Alon Shaya, while also curating their wine and beverage program. She also assisted in operating sister restaurant Safta in Denver. Earlier in her career she worked as beverage manager for contemporary Cajun restaurant Toups’ Meatery, and sharpened her skills for fine dining at New Orleans staple restaurant, Emeril's Delmonico.

Also a lover of film, Retif got a degree in Film/Theatre Production at the University of New Orleans and studied Japanese Film at Doshisha University in Kyoto. Outside of work, she enjoys exploring outdoors, natural history, fine art exhibitions and dark room photography.