About GW Fins

Using seasonal ingredients and subtle culinary techniques, the wonderful flavors and textures of each variety of fish are showcased in elegant simplicity at GW Fins.

Based on the variety of fish we receive each day, our chefs create the perfect presentation to bring out the natural flavors and textures of each type of fish.

From the day GW Fins opened its doors in 2001, our Chefs have been recognized for their discerning standards … only selecting the absolute most pristine fish from all corners of the globe to serve to our guests.

GW Fins is locally owned and operated by Gary Wollerman and his family. The impeccable attention to detail that Gary, along with Executive Chef Michael Nelson and General Manager Kyo Juttner have employed, has earned GW Fins a reputation as one of the most highly rated restaurants in both New Orleans and the US.

Executive Chef Michael Nelson is a nationally recognized expert on Gulf Seafood and has traveled the country demonstrating his revolutionary butchering technique, “ocean conservation cuts” as he refers to them, that utilize every aspect of the fish to create a number of remarkable dishes from each fish.

GW Fins’ menu philosophy is simple … Nature writes our Menu. Executive Chef Michael Nelson locates the highest quality fish from all parts of the world to augment the bounty of wonderful seafood he sources locally from the Gulf of Mexico. When possible, he works with spearfish divers to bring in their morning catch for the chefs to prepare and serve on that evening’s dinner menu. Using seasonal ingredients and subtle culinary techniques, the wonderful flavors and textures of each variety of fish are showcased in artful refinement every evening.

Working on a daily basis with dozens of trusted purveyors from local and international regions enables our chefs the ability to ensure that every variety of seafood is served at its seasonal peak. Once the chefs receive flawless whole fish, their keen butchering skills are employed. Masters of their craft, the chefs work on a specially created refrigerated table, enabling the fish to consistently maintain a cold temperature, ensuring optimal freshness.

GW Fins prints our menu every afternoon to feature that day’s freshest catch of more than a dozen different varieties of seafood.

The wine list at GW Fins, which has been awarded the prestigious Wine Spectator’s Award of Excellence every year since 2002, features more than 100 boutique and large production wines from California, France, Italy, Spain and Argentina, 50 of which are available by the glass. Utilizing a highly specialized cooling system to ensure each type of wine is stored at its proper temperature – reds are served at 56-62 degrees and whites are served at 36-40 degrees – provides guests with the optimal experience. Our staff is well versed in all of our wines and happy to recommend the perfect wine to complement your dining selections.

We look forward to creating a Raving Fan Experience for you!