Kevin Kelly: Of gardens and grandeur

The first time I met Kevin Kelly, he was standing in his lily pond at Houmas House, tending to his beloved plants that were dreamily adrift in the sun-dappled water. Later, when we convened over lunch in the elegant mansion with several journalists and other guests who hailed from afar, we feasted on curried pumpkin and corn bisque, crab cakes, and spring lamb prepared by acclaimed Chef Jeremy Langlois, as Kelly held court with his wonderful stories.

A bon vivant, raconteur, collector, gourmet, preservationist, and entrepreneur, Kelly purchased Houmas House in 2003 and completely restored the legendary plantation, which was referred to as the Sugar Palace at the height of its grandeur. The grand antebellum mansion, built in 1828, was once the center of the largest plantation in America with 300,000 acres.

Kelly’s active residence, Houmas House is a work of art in progress, and has evolved into a popular destination for weddings and other festive soirées. One recent development that Kelly has completed is a new Tea House on Mount Houmas, which is a man-made hill overlooking the Monet-like blue bridge and water garden that pays homage to the famous French artist’s garden at Giverny near Paris. He is continually adding improvements to his storied property situated on a big bend in the river, including a new 38-foot high, 24-foot wide Gothic arch that will serve as a wisteria arbor behind the mansion’s rear lily pond.

The second time I met Kelly, I was invited to one of his famous costume parties during Carnival, held at his grand New Orleans residence. He was quite the host, adorned in a papier-mâché pig’s head and velvet pantaloons at a party themed “Mr. Piggy Goes to Mardi Gras.” I was jazzed up in a floor-length blond wig, a pig nose, and Mrs. Piggy-style false eyelashes, and yet, we somehow recognized each other! A buffet feast prepared by Chef Langlois was served and music was performed on the baby grand long into the night, as costumed revelers sang, danced, and drank champagne while the parades rolled by. I recently had the opportunity to ask Kelly about the evolution of Houmas House and also about his passion for Louisiana cuisine.

What inspired you to acquire Houmas House?

In 1995, I purchased an old flophouse hotel, which was built in 1832 on St. Charles Avenue in New Orleans, and proceeded to renovate the structure to become my home. I soon learned that the 42-room hotel was actually an identical pair of Italianate townhouses. After seven years of construction and renovation to the building, I found that I truly enjoyed renovating historic structures and had a great desire to restore others. After having held several public tours of the home and also several fundraisers for charitable organizations, I was asked to rent my home for parties. Thinking that it was not appropriate to rent one’s home to the public for parties, I realized there was a need in the tourism industry for historic venues to be used as entertaining venues. Many corporations, which have meetings in the Convention Center, would like to entertain in historic venues instead of traditional hotel ballrooms that do not reflect the unique architecture of New Orleans. I then proceeded to find a unique historic venue that could be transformed into a venue for elegant entertaining in a grand southern style. It soon became obvious that only a great sugar plantation would do. I visited all the plantations and attempted to buy one, but none were available. After giving up hope, Houmas House was advertised for sale in the Times Picayune. It was obviously the perfect plantation for such an experience. Its grand architecture and gardens were perfect for creating the setting for attracting guests from around the world who wanted to experience what the South has to offer.

I understand you have a new Tea House. What are some of your recent developments at Houmas House?

As a real estate developer, I am always looking forward to ways to enhance Houmas House for my guests’ enjoyment. Initially I was required to stabilize the mansion and other historic buildings. Then enhancing the gardens and adding ponds and statuary was logical. Adding grand ballrooms allowed us to host weddings and receptions, and we were recently named the #1 location in the state for weddings and receptions. Our restaurants were recently honored by DiRoNA (Distinguished Restaurants of North America) and named one of the Top 20 Restaurants in America by Esquire magazine. Our most recently completed venue is our Tea House at Mount Houmas. It is perched atop a 16-foot waterfall and is surrounded by unique specimens of flowers and greenery. This fall we will begin serving High Tea on Saturday and Sunday. Currently we are offering private High Teas and bridal luncheons in the Tea House. Soon construction will begin in our Performing Arts Gardens, where we will offer concerts, plays, and theater for up to 1,000 guests.

Can you tell me about some of the interesting people who have dined there or have visited you at Houmas House?


Latil’s Landing Restaurant at Houmas House has been host to many celebrities and interesting guests. It attracts the famous and infamous because of its small dining rooms that offer the privacy and intimacy desired. We look forward to fulfilling the unique wishes of our guests. We have hosted several billionaires and many Hollywood stars, but we never reveal our guests’ names.

What are some of the most interesting costumes and people you have come across during your famous Carnival parties at your home in New Orleans?

My Mardi Gras costume party, on the Friday night before Carnival, has become legendary for bringing back the masquerading while parade watching. Each year, we have a unique theme, but guests are simply required to mask and have a great time as whatever character they come as. Some costumes are simple and fun and some are quite extraordinary. My personal favorite was when my theme was Mr. Piggy Goes to Mardi Gras! I found a papier-mâché pig’s head from the 1860s in New York and had a costume designed around it that was reminiscent of a Prince. The vest was brocade with velvet trimming and was very elegant with velvet pantaloons. It was great utilizing a historic costume prop and being fully costumed. I was shocked to find that everyone knew it was me, even though you could not see any part of me at all. My greatest fun at the party is observing first time Mardi Gras guests partaking in the fun. They tend to think that everyone celebrates in this fashion. It would be great if everyone did costume, but unfortunately, the city no longer considers costuming a fundamental requirement.

What are some of your favorite restaurants in Louisiana?


Two of my favorite restaurants closed after Katrina. One was Mandich’s on St. Claude, and it was a great neighborhood restaurant. My favorite dish was veal Parmagian. It was the best, and I still can taste it. I rate all Italian restaurants on the red gravy with cinnamon that was served at Mandich’s. The other was a sushi restaurant across the street from my home. I would eat there three or four times a week. It was owned by a Japanese couple and they served authentic sushi. Always fresh, and always great. We lost so many things in Katrina, and sadly, my two favorite restaurants. Cuvée will always be one of my favorite restaurants because of its great food, and because it was the first fine dining restaurant to open after Katrina. Most restaurants remained closed, but Cuvée did whatever was needed to reopen quickly. It was very hard to find good food in the months after Katrina, but it was always available at Cuvée. One of my favorites is 1179. Of course, I can be found at Latil’s Landing almost every night.

Do you have a favorite Louisiana cocktail?

If I am not drinking a great wine, it’s Turkey and Seven. That is Wild Turkey bourbon, and Seven-Up. It’s great bourbon, and with Seven-Up, it’s refreshing and makes you feel really good. My next choice is iced tea with fresh mint.

Do you have a favorite Louisiana artist?