Chef Cornell Coulon previously regaled customers at Washington DC's Dupont Grille with his innovative and flavorful Global Fusion cuisine.

Cornell Coulon is a native of New Orleans and, like most people from the Big Easy, grew up with food being an integral part of his soul. He has cooked for as long as he can remember, at first mainly by hanging onto his grandmother’s apron strings. Chef Coulon’s dream of becoming a chef was born during his summer vacations from high school. The Great Chefs series on PBS began to open Chef Coulon’s mind to his own culinary potential as he attempted to refine techniques learned on the show in his mother’s kitchen. He subsequently took a job in a local restaurant working as a busboy initially, but quickly (and happily) made the move to the kitchen.

After a brief interlude as a major in Biochemistry at LSU, Chef Coulon returned to his boyhood dream of becoming a chef and decided to attend the Culinary Arts Institute of Louisiana. While in school he worked with local chef Greggory Payne at the Country Club of Louisiana. After graduating, he continued to develop his skills as a protégé of the renowned Emeril Lagasse at Emeril's in New Orleans. He then spent the next few years traveling extensively throughout Alaska, Mexico, Texas, and South Florida honing his unique style.

Chef Coulon continues to refine his trademark style here in Washington DC, most recently as the chef/owner of Au Dela and now Basikneads. A typical Chef Coulon entree blends culinary influences from around the globe such as Pan Asian, Mediterranean, and Central American, carefully assimilating them with a French flair. And, true to his Louisiana upbringing, Chef Coulon imbues each one of his creative entrees with Southern flavor and soul.