Culinary Connoisseurs - New Orleans City Business

2 Culinary Connoisseurs

Culinary Connoisseurs 

Inside: 

Introduction . . . . . . . . . . . . . . . . .5 

Past honorees . . . . . . . . . . . . . . . .6 


event photos . . . . . . . . . . . . . . .20 

Best Fine Dining 

Establishments 

Arnaud’s . . . . . . . . . . . . . . . . . . . .7 

Emeril’s Delmonico . . . . . . . . . . . .8 

Muriel’s Jackson Square . . . . . . .8 

Ralph’s on the Park . . . . . . . . . . .9 

Ruth’s Chris Steakhouse . . . . . . .9 

Best Casual Upscale Dining 


Café Giovanni . . . . . . . . . . . . . . .10 

Clancy’s . . . . . . . . . . . . . . . . . . . .10 

Cochon . . . . . . . . . . . . . . . . . . . .11 

Dick and Jenny’s . . . . . . . . . . . .11 

Herbsaint . . . . . . . . . . . . . . . . . .12 

Best Neighborhood Dining 


Bear’s Po-Boys . . . . . . . . . . . . . .13 

La Petite Grocery . . . . . . . . . . . .13 

Mandina’s . . . . . . . . . . . . . . . . . .14 

Parasol’s Restaurant and Bar . . .14 

Radosta’s . . . . . . . . . . . . . . . . . .15 

Salvo’s Seafood and Deli . . . . . .15 

Best New Restaurants 

Hostel New Orleans . . . . . . . . . .16 

Latil’s Landing . . . . . . . . . . . . . .16 

Restaurant Amis . . . . . . . . . . . . .17 

Restaurant Rambla . . . . . . . . . . .18 

Best Caterers 

Joel Catering . . . . . . . . . . . . . . . .19 

LaBella’s Catering . . . . . . . . . . . .19 

Best Owners 

John Besh and 

Octavio Mantilla . . . . . . . . . . . .25 

Dickie Brennan . . . . . . . . . . . . . .25 

Ralph Brennan . . . . . . . . . . . . . .26 

Emeril Lagasse . . . . . . . . . . . . . .26 

Duke LoCicero . . . . . . . . . . . . . .27 

Best Executive Chefs 

Scott Boswell . . . . . . . . . . . . . . .27 

Justin Devillier . . . . . . . . . . . . . .28 

Tenney Flynn . . . . . . . . . . . . . . . .28 

Brian Landry . . . . . . . . . . . . . . . .29 

Gus Martin . . . . . . . . . . . . . . . . .29 

Jacques Saleun . . . . . . . . . . . . .30 

David Slater . . . . . . . . . . . . . . . .30 

Best Sous Chefs 

Emanuel Jones . . . . . . . . . . . . . .31 

Brandon Muetzel . . . . . . . . . . . .31 

Alfred Singleton . . . . . . . . . . . . .32 

Heather Young . . . . . . . . . . . . . .32 

Best Sommeliers 

Joe Briand . . . . . . . . . . . . . . . . .33 

Best Pastry Chefs 

Simone Fleming . . . . . . . . . . . . .33 

Tariq Hanna . . . . . . . . . . . . . . . .34 

Andre McKendall . . . . . . . . . . . .34 

Laurent Moecklin . . . . . . . . . . . .35 

Marguerite Riehm . . . . . . . . . . . .35 

Best Maitre D’s 

Michael Juan . . . . . . . . . . . . . . .36 

Legend 

Ella Brennan . . . . . . . . . . . . . . . .36 

Lifetime Achievement 

Sterling Constant . . . . . . . . . . . .37 

Bob and Sandy Defelice . . . . . . .37 

Shirley Lee . . . . . . . . . . . . . . . . .38 

Jorge Pesantes . . . . . . . . . . . . . .38 

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Publisher and president: D. Mark Singletary 

Associate Publisher: Lisa Blossman 

Managing Editor: Greg LaRose 

News Editor: Christian Moises 

Associate editor: Autumn C. Giusti 

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Account executives: Liz Baldini, Jeanne Farrell, 

Cassie Foreman, Ginger Graf, Coco Evans Judd 

Production manager: Julie Bernard 

COVER PHOTO BY FRANK AYMAMI 

Latil’s Landing Restaurant 

225-473-9380 

www.HoumasHouse.com 

New Orleans CityBusiness April 20, 2009 3

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Introduction 

Cream of the Crop 

recognized for 

Tasty contributions 

VÉÇzÜtàâÄtà|ÉÇá 

to EMERIL LAGASSE 

EMERIL’S DELMONICO 

and Chef DAVID SLATER of Emeril’s New Orleans 

for being chosen as a CityBusiness Culinary Connoisseur! 

Christian Moises 

News Editor 

FOOD — FOR MOST OF US — is one of the top 

perks of living in New Orleans. It’s also one of 

the most prevalent talking points. 

When we go out for lunch or dinner, someone 

inevitably brings up the new restaurant around the 

corner, where they ate last night or where they’re 

going tomorrow evening. This conversation usually 

leads to a string of restaurants being named or 

how great their gumbo is. 

It’s only fitting we raise a glass to the restaurants 

and people who make those conversations so tasty 

with Culinary Connoisseurs, recognizing 50 professionals 

and establishments in the region’s culinary industry based on 

cuisine, business success and community involvement. 

Honorees were divided into 13 categories: fine dining, casual upscale 

dining, neighborhood dining, new restaurants, caterers, owners, executive 

chefs, sous chefs, pastry chefs, sommeliers, maitre d’s, legends and 

lifetime achievement. 

Many people are familiar with John Besh, Emeril Lagasse and the 

Brennan family, but what about The Ritz-Carlton’s cupcake expert 

Simone Fleming or Palace Café soux chef Brandon Muetzel, whose 

favorite ingredient is the egg 

Did you know La Petite Grocery executive chef Justin Devillier enjoys 

eating homemade tacos Sterling Constant, who’s been at Antoine’s for 

almost 42 years, can tell if a table is out of place by looking at the leg. 

Sucre pastry chef Tariq Hanna’s guilty pleasure is Little Debbie Swiss 

Rolls right out of the fridge. 

The people profiled in the following pages are the people who make 

our culinary industry so famous, so successful and one of the biggest reasons 

people worldwide know us and visit our region. 

In addition to countless hours of community service their staffs provide 

to the community, they’ve also made a commitment to support our local 

producers by frequenting area farmer’s markets and seafood suppliers. 

CityBusiness thanks each of them not only for their tasty contributions, 

but for their commitment to the New Orleans area. 

Congratulations to the Culinary Connoisseurs of 2009.• 

News Editor Christian Moises can be reached at 293-9249 or by e-mail 

at christian.moises@nopg.com. 

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1300 ST. Charles Avenue 

504.525.4937 

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Congratulations to the 2009 CityBusiness Culinary Connoisseurs! 

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2008 Honorees 

Best Fine Dining 


Antoine’s Restaurant 

The Dakota Restaurant 

August 

Best Casual Upscale 

Dining Establishments 

Drago’s Seafood Restaurant 

Lüke 

Sal and Judy’s 

Tommy’s Cuisine 

Best Neighborhood 

Dining Establishments 

Blue Duck Café 

Byblos Restaurant 

Deanie’s Seafood — 

Bucktown 

Mother’s Restaurant 

Best New Restaurants 

5 Fifty 5 

Lüke 

MiLa 

Nathan’s Restaurant 

New City Grille 

Best Caterers 

Fleur de lis New Orleans 

Cuisine 

Food Art 

Martin Wine Cellar 

Patton’s Caterers 

Best Owners 

John Besh 

Tommy Cvitanovich 

The Tastebuds: 

Greg Reggio, Hans Limburg, 

Gary Darling 

Best Executive Chefs 

Rene Bajeux 

John Besh 

Kim Kringlie 

Brian Landry 

Donald Link 

Duke LoCicero 

Spencer Minch 

Darin Nesbit 

Mike Regua 

Susan Spicer 

Best Sous Chefs 

William Briand 

Larry Herbert 

Mike Nelson 

Best Sommeliers 

Michael Juan 

Chris Ycaza 

Best Pastry Chefs 

Beth Biundo 

Tariq Hanna 

Chris Newton 

Best Maitre D’s 

Robin Bordelon 

Vedran Komazec 

Sergio Lopez 

Legends 

Leah Chase 

Paul Prudhomme 

Lifetime 

Achievement 

Shirley Anthony 

Marie Laborde 

Dalton Milton 

Shirley Rubin 

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Best 

Fine Dining 


Arnaud’s 

Interview with vice president Katy Casbarian 

813 Bienville St., New Orleans 

PHOTO BY FRANK AYMAMI 

Executive chef: 

Tommy DiGiovanni 

Opened: 

1918 

Price range: 

Entrees range between $25 and $39, with an inclusive cost for 

the average diner of about $75. 

Cuisine: 

Creole 

Noted for: 

We’re probably best known for our Shrimp Arnaud, our flagship 

appetizer. It’s basically a shrimp remoulade, but we took 

out the mayonnaise base and made it a tangy, mustard-based 

remoulade. 

Community involvement: 

We are involved with the Lighthouse for the Blind, and we sit on 

the French Quarter Business Association board. We also have a 

strong commitment to the state and local board of the Louisiana 

Restaurant Association, whose educational foundation provides 

culinary education to students throughout the state. 

Major milestones: 

One of the biggest milestones for this restaurant was my father 

purchasing it from the Casenave family in 1978. He bought the 

restaurant when it was on the brink of shutting down and 

restored it to its original grandeur. We were really fortunate that 

the majority of our dedicated management team returned to 

work after the hurricanes of 2005. Their presence is what makes 

the restaurant what it is. More recently, we were excited to serve 

as a film set for “The Curious Case of Benjamin Button.” 

Most notable guests: 

We’ve hosted a number of U.S. presidents, including Ronald 

Reagan, George H.W. Bush and Bill Clinton. Presidents Bush 

and Clinton ate together, and the reception they received was 

bigger than that of any celebrity guests we’ve served. Brad Pitt 

and Angelina Jolie have eaten here, but our staff especially 

loves hosting Drew Brees, a real local hero. 

Matthew Downs, left, and Derek Licero 

chat over drinks at Arnaud’s. 

Inspiration to work in the culinary industry: 

My father. Always has been and always will be, in this industry 

and outside of it.• 

— Tom Leggett 

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Best 

Fine Dining 


Emeril’s Delmonico 

Interview with president and chief operating officer Eric Linquest 

829 St. Charles Ave., New Orleans 



Spencer Minch 

Opened: 

1998 

Price range: 

Between $6 and $12 for starters, and between $24 and $35 for 

main courses. 

Cuisine: 

We serve modern Creole cuisine. It’s a little more traditional 

than Emeril’s, but still contemporary Creole. 

Noted for: 

There’s a couple. There’s an appetizer we’re really known for — 

the braised pork cheeks with Creole dirty rice. We have a wellknown 

charcuterie, or cured meat, program. We cure a lot of our 

own meats. We’re really well known for our steaks — dry-aged 

prime steaks, all USDA prime meat and we dry it in house. 


All of our restaurants, including Emeril’s Delmonico, do our 

community involvement through our foundation. We also 

support Café Reconcile and the Emeril Lagasse Foundation, 

and we do a lot of fundraisers for schools throughout the city. 

We’re also involved with the United Way. 


Our fifth- and 10th-year anniversaries were big milestones. We 

haven’t kept track of our millionth customer or those sorts of 

things. Between the hurricane and what it did to the city and 

now what the economy’s done, we’re just happy we’re still 

here to serve the people of New Orleans. 


Mayor C. Ray Nagin, former Mayor Marc Morial and various 

Saints and Hornets players and coaches. 


Probably Emeril himself. He convinced me I had a talent for 

the business and that I should take advantage of the years of 

experience I had acquired. (I had worked in the restaurant 

industry for years but was considering a career change.) 

Emeril asked me in 1990 to join him in opening his first 

restaurant as general manager, and for me it has been a career 

and life-changing experience to be a part of his growth and 

success.• 

— Fritz Esker 

Best 

Fine Dining 


Muriel’s Jackson Square 

Interview with co-owner Rick Gratia 

801 Chartres St., New Orleans 

PHOTO BY TRACIE MORRIS SCHAEFER 


Gus Martin 

Opened: 

2001 

Price range: 

For lunch, appetizers range between $6 and $9 while entrees 

run between $10 and $20. At dinner, appetizers run between 

$7 and $11, while entrees cost between $15 and $35. 

Cuisine: 

Contemporary Creole 

Noted for: 

We have about five signature items on our menu, but probably our 

top item is the pecan-crusted puppy drum served with either crawfish 

or crab relish. Close behind are our barbecue shrimp, stuffed 

redfish with crabmeat dressing, and Gus makes a mean gumbo. 


We do 30 to 40 offsite events a year and help a lot of local 

organizations. I’m from here, and my partner and I have the 

same philosophy of getting very involved in local events and 

organizations and always giving back to the community. Some 

of the organizations we help out include the Le Petit Theatre, 

the Louisiana Philharmonic Orchestra, the University of New 

Orleans, Mount Carmel Academy, the American Cancer 

Society, Meals on Wheels and Bridge House. 


Our biggest milestone is that we have remained a locals’ place — 

about 75 percent of our business is local — even though we are in 

the heart of the French Quarter. We are proud to play an important 

role in the New Orleans and French Quarter community. 

From left: Muriel’s Jackson Square executive chef Gus Martin serves lunch to Roshna and Ed Keen. 


Kate Hudson, Britney Spears, Paul Simon, Sharon Osbourne, 

Wayne Gretzky and Nicholas Cage. 


I grew up in the business. My family owned a seafood restaurant, 

Fontana’s, in West End Park, and they sold out in 1978. 

I spent time at Court of Two Sisters, then 17 years with the 

Brennans and then my partner and I bought Muriel’s. I have 

just always loved being in the food industry.• 

— Tommy Santora 


Best 

Fine Dining 


Ralph’s on the park 

Interview with Haley Bittermann, Ralph Brennan Restaurant Group director 

of operations and corporate executive chef 

900 City Park Ave., New Orleans 



Chip Flanagan 

Opened: 

2003 

Price range: 

Appetizers range between $7 and $14, entrees run between 

$18 and $39, desserts average about $8 and our current sunset 

dining special, which includes three courses after 5 p.m. 

Sunday through Thursday, costs $25. 

Cuisine: 

Innovative contemporary Creole 

Noted for: 

The baked oysters and turtle soup are our most popular items on 

the menu, but I think what Ralph’s is most noted for and what a 

huge part of our business comes from is the private party space. 

We were originally built with hosting private parties in mind. 


We’re really proud of how many local nonprofits, charities and 

other organizations we support, such as City Park and the 

farmer’s market, by buying from local vendors and volunteering 

our time over. Our employees are encouraged to volunteer within 

the community and really focus on giving back. 


We just made five years in December, and I think our biggest 

milestone was reopening the November after Hurricane 

Katrina. We became a meeting place for neighbors, where they 

could go to grab a drink and get some food, spend time with one 

another and be their release. It was real gratifying to bring that 

service to them in their time of need. 

Callie Strickland and Richard Kidd enjoy Ralph’s on the Park’s American Chocolate Trio dessert. 


John McCain, Laura Bush and Allan Touissant 


I started out at Mr. B’s Bistro on a pre-graduation externship, 

and I have been with Ralph Brennan Restaurant 

Group for 17 years. There is an amazing passion within 

himself and his family for this industry and this city, and 

you don't find that often.• 


Best 

Fine Dining 


Ruth’s Chris Steakhouse 

Interview with general manager Mike Miller 

3633 Veterans Blvd., Metairie 



Pat Gallagher 

Opened: 

The original location on Broad Street opened in 1965, and 

the Metairie location opened in 1972. 

Price range: 

Between $50 and $75 

Cuisine: 

Contemporary Creole 

Ruth’s Chris 

Steakhouse servers 

Nicole Strassel, left, 

and Terry Boullion 

deliver entrees to 

Frank Rodriguez and 

Marcia Sosa. 

Noted for: 

That’s obviously the sizzling steaks. That is a signature thing 

known throughout the country. We’ve also been known as a powerhouse 

lunch-type restaurant. A lot of people come here to celebrate, 

too. 


We donate gift certificates and auction items for schools and 

participate in a lot of the local events such as the Fore Kids 

Foundation with the Zurich Classic. Other events include Taste 

of the Town, which benefits Lafreniere Park, and the Dennis 

Leary Foundation to help rebuild New Orleans fire stations 

after Hurricane Katrina. 


One of our more recent milestones was reopening in New Orleans 

in May. That was something that was needed and something we 

wanted to do because we started here in New Orleans. There was 

just no way we couldn’t have another Ruth’s Chris in New Orleans. 

And for being a local restaurant that started in New Orleans that has 

become the largest fine-dining chain in the country, to be able to 

take credit from a New Orleans standpoint is a major milestone. 


Everyone who walks through the door is special, but it’s a nice 

honor to have a lot of the local celebrities who frequent the 

restaurant. Fats Domino was here after the storm. Allen 

Toussaint, Harry Connick Jr. and sports guys like Archie and 

Peyton Manning, Reggie Bush and Chris Paul. 


I started when I was 17 and I’ve been here for about 13 

years. I just love the industry because I have worked with a 

lot of great people and you get to meet a variety of guests.• 

— Craig Guillot 


Best Casual 

Upscale 

Dining 


Café Giovanni 

Interview with manager Nial George 

117 Decatur St., New Orleans 



Duke LoCicero 

Opened: 

1991 

Price range: 

Our appetizers start at $11 and go to $15. Salads run between 

$8.95 and $14.95, while entrees range from $21.95 to $36.95. 

Cuisine: 

We call it New World Italian — basically Italian dishes as well as 

Creole, but we but we add a variety of sauces as well as fresh ingredients 

to enhance those dishes. The end result is Italian and 

Creole food done in a way that is totally unique and different. 

Nial George, left, 

and Stephanie 

Fisher enjoy dinner 

at Café Giovanni. 

Noted for: 

In-demand menu items include the restaurant’s Shrimp Fra 

Diablo, Cajun angel hair and Pasta Gambino. But the most popular 

item is Cafe Giovanni’s Duck Classico. It’s a roasted half 

duck served with sweet marsala garlic glaze and served with 

mashed potatoes and vegetables. Our customers love it. 


Our big project is the Chef Duke’s Foundation for Kids, which is 

a big drive we sponsor every year at the restaurant to raise money 

for things like Children’s Hospital. Sometimes the money goes to 

different types of equipment that might be needed at the hospital, 

and other times just for things like toys for the children. 


I think it would undoubtedly be the aftermath of Katrina. 

Because we are located in the French Quarter, we did not have 

a lot of flooding, probably less than a foot. But Chef Duke 

thought it was important to get life back to normal as quickly 

as possible. As a result, this was one of the first restaurants to 

reopen just a few weeks after the storm. 


NBA All-Star Larry Bird, R&B artist Usher and Mayor C. Ray 

Nagin. We get a lot of local politicians and leaders, members of 

the state Legislature and even other well-known restaurateurs, 

which is a beautiful thing. 


I’ve been in the industry since 2003.My goal was to learn everything 

possible about the business, as far as the front and the back of the 

house goes, so that someday I might open my own bar and lounge.• 

— Garry Boulard 

Best Casual 

Upscale 

Dining 


Clancy’s 

Interview with owner Brad Hollingsworth 

6100 Annunciation St., New Orleans 



Steve Manning 

Opened: 

1983 in its current form, but Clancy’s was also a neighborhood 

restaurant and bar since the late 1940s. 

Price range: 


Cuisine: 

Creole 

Noted for: 

Probably seafood, soft shell crabs and crabmeat dishes. 


We pride ourselves on not changing. We’re a very traditional 

restaurant. What we do, we do 365 days a year. We don’t flow 

with the most current trends. We don’t have a Web site. We’re 

old fashioned. 


Recently, James Carville and Mary Matalin. We make an effort to 

treat celebrities like local customers. We don’t put their pictures 

on the wall. 


I grew up in Des Moines, Iowa, came here in 1973 and fell in love 

with New Orleans restaurants. I worked at the Pontchartrain 

Hotel, LeRuth’s and Galatoire’s. I always wanted to own one 

myself and I got the opportunity.• 


Jennifer Henry, left, and Mary Larson share a bottle 

of wine during a dinner at Clancy’s. 


Best Casual 

Upscale 

Dining 


cochon 

Interview with manager Audrey Rodriguez 

930 Tchoupitoulas St., New Orleans 



Stephen Stryjewski and Donald Link are co-owners and 

executive chefs. 

Opened: 

2006 

Price range: 

Lunch can range between $8 and $18, while dinner can run 

between $8 and $24. 

Cuisine: 

Authentic Cajun 

Noted for: 

We’re noted for bringing moonshine to New Orleans. People love 

our authentic Cajun food and pork. 


Cochon participates regularly in events that support the community 

and charity organizations, including our annual Cochon 

Cotillion for Bridge House, the Louisiana SPCA’s Howling 

Success and the Audubon Nature Center’s Zoo-to-Do. 


The 2007 James Beard Best New Restaurant Award 


We’ve had several actors, including Cameron Diaz, Ewan 

McGregor, Brad Pitt, Vince Vaughn and Renee Zellweger, 

writer J.K. Rowling and celebrity chefs Mario Batali, Daniel 

Boulud, Tom Colicchio, Elizabeth Falkner, Alice Waters and 

Andrew Zimmern. 


It’s all about the joy of providing delicious food in a comfortable 

setting so everyone can escape, celebrate and feel good.• 

— Diana Chandler 

Honeymooners Jon and Ivy Reinecker share lunch at Cochon. 

Best Casual 

Upscale 

Dining 


Dick & jenny’s 

Interview with owner Will Peters 

4501 Tchoupitoulas St., New Orleans 



Tim Swepston 

Opened: 

1999 

Price range: 

Our entrees go from about $15 to $35. 

Cuisine: 

It’s Creole eclectic. Right now, we’re doing a filé gumbo with a 

seafood meat pie. We like to run with the old Louisiana favorites 

and throw a new twist on them. We get influences from all over 

and just fuse them with good down home food. 

Dick and Jenny’s server Alba 

Houston drops off dessert to 

Cecelia Rose Wheeler, who was 

visiting from Boise, Idaho, with 

her mother Jeanmarie Wheeler. 

Noted for: 

People are very fond of our fried oysters with Creole remoulade. 

Our best selling entrée is the bronze pork tenderloin stuffed with 

goat cheese and pine nuts then topped with a warm tomato balsamic 

vinaigrette. We change our menu every three months. 


The majority of it is through Tipitina’s. Every year we donate 

food for Instruments a’ Comin, a private event that helps children 

of city schools get instruments for marching bands. We 

also do some SPCA events and donate gift certificates to 

schools around town. 


When we bought the restaurant in 2005, my wife and I worked 

there from the day they opened. We were very lucky at the right 

place at the right time. 


The most famous would have to be Robert Plant. He thought 

our escargot was too salty, but then again he’s British. Just 

recently we had Warren Riley. We’ve also had Steve Zahn, 

Marisa Tomei, Jim Belushi and some others. 


First, it was really just to pay the bills when I was in college. My 

realm in the restaurant is more of the wine and service aspect. 

What really drives me every day are the customers. It just brings 

a smile to my face to hear from customers that everything was 

perfect. I owe that to my staff and my chef.• 



Best Casual 

Upscale 

Dining 


herbsaint 

Interview with manager Colin O’Neill 

701 St. Charles Ave., New Orleans 



Donald Link 

Opened: 

2000 

Price range: 

Between $45 and $50 for dinner 

Cuisine: 

Southern, with French and Italian accents 

Noted for: 

The gumbo. We cure and smoke our own our andouille and tasso 

that we use to make the gumbo. It’s a real dark-roux kind of 

gumbo, and we do that with seafood, duck or chicken, and then 

add the andouille and tasso. There are some things we just can’t 

take off the menu, such as the fried frog legs with chili butter, 

because people love them so much. We also have a duck leg confit 

with dirty rice and a little citrus gastrique that’s been on the menu 

since opening day, and it’s just immovable. 


Being in the Arts District, we do a lot with Julia Street. We’ve 

done a lot with artist Kirsha Kaechele with KK Projects. We also 

do stuff with PhotoNOLA, the New Orleans Museum of Art 

and New Orleans Ballet. Donald’s kids go to École Bilingue de 

la Nouvelle Orleans (French immersion school), and we more 

or less put on the Fête Française every year. 


We opened the first week of October after Katrina. We were 

probably the second or third restaurant to open. Other places 

were serving red beans and rice and hamburgers, and we 

opened with a full dinner menu doing the stuff we normally do. 


Jeremiah Towers, the famous chef from San Francisco, Cate 

Blanchett, Steven Soderbergh, Tim Blake Nelson and James 

LeGros. Then there’s all the local and national musicians. Mayor 

C. Ray Nagin comes in every now and again when he’s in town. 

And it’s a who’s who of judges and lawyers. 

Chuck Bourque and Melanie Lagarde 

take advantage of the weather during 

a recent lunch at Herbsaint. 


One of the great things about this restaurant is that we’re so centrally 

located that we get people from Uptown, Downtown, the 

Business District, tourists, everything. It’s a big old melting pot, 

just like the rest of the city.• 

— Leah Bartos 

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Best 

Neighborhood 

Dining 


Bear’s Po-Boys 

Interview with owner and executive chef Josh Watson 

128 W. 21st Ave., Covington 

PHOTO BY SHANNON DIECIDUE 


Josh Watson 

Opened: 

January 1977 in Mandeville. It was my parents — Judy and Ronald 

Watson — who started the business. I worked in it part-time until 

1981 and took the business over fully about two years later. In 1990, 

we moved our operation to Covington, where we have stayed. 

Price range: 

Between $5.50 and $10 

Cuisine: 

It is all po-boys. We have the traditional roast beef and barbecue 

beef po-boys, as well as shrimp po-boys. We started doing the 

shrimp po-boys after we moved to Covington, and during Lent 

we can’t sell enough of them. We also make something called the 

Ferdie, which is a po-boy with roast beef, ham and Swiss cheese. 

From left: Customers 

Kathy Fielding-Smith and 

Judy Fielding are greeted 

by Bear’s Po-Boys owners 

Josh and Daphne Watson. 

Noted for: 

It is undoubtedly our roast beef po-boy. If you eat a roast beef poboy 

here, you probably won’t find another one as good anywhere 

else. We cook our own meat and make our own gravy. A lot of 

places won’t do that. And there is no fat or grizzle on our sandwiches 

— our meat is clean. 


We give our sandwiches as door prizes for different events that the 

area schools sponsor and regularly contribute to the St. Jude’s 

Children’s Research Hospital. 


Probably moving to the North Shore. We started out with Big 

Bear’s Snoballs in Bucktown in the early 1970s. I made sno-balls 

there as a kid. Then my parents decided to relocate to the North 

Shore, where they opened a sno-ball stand in Mandeville before 

we got into the po-boy business. 


We haven’t had a lot of celebrities. Steve Johnson of the radio 

team of Walton and Johnson used to come in here a lot. We have 

a lot of lawyers and doctors who come in, as well as construction 

workers. It’s a broad spectrum of people. 


It’s a family business. My wife and kids work here as does my 

mama, sister and brother-in-law. We’ve all been in this business 

for years, and I think you just do what you do best. We really enjoy 

putting out a quality product and making people happy. That’s 

very important to us. And after all of these years, I can honestly 

say I don’t have anything bad to say about this business.• 


Best 

Neighborhood 

Dining 


La Petite grocery 

Interview with executive chef Justin Devillier and general manager Bryan Hutchings 

4238 Magazine St., New Orleans 



Justin Devillier 

Opened: 

2004 

Price range: 

Entrees run between $17 and $26, while lunch can run between 

$12 and $21. 

Cuisine: 

American with Southern influence and a French technique. We 

try to be really creative by not serving solely Southern dishes. 

Noted for: 

We’re noted for having a warm and inviting environment where 

individuals can come to enjoy lunch or an evening out without 

having to get too fancy. 


We definitely enjoy working with the community as often as possible. 

Last year, we worked with Share Our Strength, which 

works to abate childhood hunger. We also try to remain actively 

involved with schools as much as possible by helping with various 

fundraisers. 


In 2008, our revenue increased by 25 percent. Another highlight 

was opening for lunch in 2007. We had a great demand for 

it, so we created the menu and it became an instance success. 

2008 was our first full year of being open for lunch. 


Local and national artists and entertainers frequent us quite 

often — a lot of local notables actually. 

Marianna Roll, left, and Alison Mehr 

chat over lunch at La Petite Grocery. 


It’s great networking, and you get to meet a lot of people from different 

industries. It’s also a pleasure putting a dish together that 

puts a smile on people’s faces. It’s like having a party every night.• 

— Nayita Wilson 


Best 

Neighborhood 

Dining 


Mandina’s 

Interview with owner Cindy Mandina 

3800 Canal St., New Orleans 



Isadore Pilart Jr. 

Opened: 

1932 

Price range: 

Between $8.95 and $21.95 

Cuisine: 

Creole-Italian 

Noted for: 

We’re very well known for our turtle soup and seafood gumbo. 

People really like our trout meuniere almandine and our daily 

specials, such as red beans and rice on Mondays and liver on 

Thursdays. 


We donate food to different charitable organizations and 

schools, such as Lark in the Park, Jesuit High School and Camp 

Tiger. We give gift certificates to Mount Carmel High School for 

their Spring Fling and other events throughout the city. 


Reopening in February 2007 after repairs from Hurricane 

Katrina, which left us under 8 feet of water. We made the 

choice to come back amid all the complications of rebuilding 

and the uncertainty of the times. 

Mandina’s server Emily Marziale heads for the dining room during a recent dinner rush. 


We love it when Harry Connick Jr. and his beautiful wife come 

in. We’ve also had Magic Johnson, Mayor C. Ray Nagin, James 

Carville, John Goodman and Dr. John. 


I just love it. I love the feel, I love the vibe, I love the feel of certain 

times of the year like Christmas, Mardi Gras and Jazz Fest 

when people come back in town to visit their maw maw. I like 

expediting, seeing the final product and people smiling 

because of the food. I love that two-hour lunch rush when 

everyone’s working as a team.• 


Best 

Neighborhood 

Dining 


Parasol’s 

Interview with co-owner Jeffrey Carreras 

2533 Constance St., New Orleans 


Head chef: 

Tim Seeman 

Opened: 

1952 

Price range: 


Cuisine: 

Roast beef, oyster and shrimp po-boys 

Noted for: 

Roast beef po-boy, a neighborhood atmosphere and it’s the 

place to be on St. Patrick’s Day. 


St. Baldrick’s, the American Cancer Society and the Louisiana 

Peace Corps Association Christmas in October. This year’s St. 

Baldrick’s fundraiser at Parasol’s was March 12 with the theme 

of Be Brave. Go Bald — Shave the way to conquer kids’ cancer 

and try to raise $10,000. We’re in our eighth year running the 

fundraiser. My brother passed away from cancer in 1994, and 

raising money to find cures for the disease has always been 

important to us. 


Being listed in the following publications: Food and Wine 

Magazine for The Go List in 2007; Where Y’at Magazine’s 

2007 Best of The Big Easy’s Critics’ and Readers’ Picks for 

best place to play pinball and video games, best juke box and 

best roast beef po-boy; Esquire magazine for the best po-boys 

in America in June 2006; and Where Y’at Magazine for best 

po-boys in New Orleans in 2005 and 2006. 

Parasol’s bartender Sara Valashinas hands a roast beef po-boy to David Easson. 


Susan Sarandon, John Goodman, Harry Connick Jr. and 

David Toms 


I love to cook. I love the taste of food and I love the different 

tastes and variations of New Orleans food.• 



Best 

Neighborhood 

Dining 


Radosta’s 

Interview with owner Don Radosta 

249 Aris Ave., Metairie 



Everybody does a little bit. I run the restaurant with my wife, 

Joan, mother, Rosemary, and brothers, Wayne and Mark. But I 

do most of it. 

Opened: 

The restaurant opened June 1, 1975, as a grocery store. We were 

the fourth generation of grocers. We started cooking one day, 

threw the groceries out and kept cooking. 

Price range: 

Hot lunches range between $7.95 and $8.95, po-boys range 

between $5.95 and $7.95, seafood po-boys start at about $8.50 

and special sandwiches range between $7.50 and $10.95. 

Cuisine: 

We have more than 40 kinds of po-boys. That’s our specialty. I 

make the best gumbo in the city. In 2003, USA Today printed a 

description of the restaurant’s muffaletta. We probably have the 

No. 1 fried shrimp in the city. That’s what all our customers tell 

us. We got everything. Soups, salads, sandwiches, po-boys, eggplant 

parmesan, Southwest egg rolls, daily specials and hamburgers 

made with 1 pound of fresh ground chuck. 

Joan and Don Radosta drop 

off po-boys to Tyler Atkins, 

left, Corkey Atkins, Betty 

Atkins and Beth Webb. 

Noted for: 

Roast beef po-boy. 


We donate cases of hot dogs, buns, etc., to the Jesuit High School 

Fair, and we donate gallons of corn and shrimp soup to 

Dominican High School. We also give money to numerous charities 

and organizations, including Jefferson Parish firefighters. 


On Jan. 6, 1998, our flat roof collapsed. We had too much 

water on the roof. It rained every day for 35 days. It rained so 

hard all the walls just caved in. We were on the national news 

for about a month. 


The late Sheriff Harry Lee and actor John Goodman. 


We love it. ... It’s family-run, a team effort. Everybody pitches 

in and it works well. Joan, my wife, knows everybody’s name 

and their kids’ names. I tell everybody, “We got the best customers 

and friends on Earth.”• 

— Amy Ferrara Smith 

Best 

Neighborhood 

Dining 


Salvo’s Seafood & deli 

Interview with owner Sal St. Philip 

7742 Louisiana Highway 23, Belle Chasse 


Opened: 

1984 

Price range: 

Lunch is about $10 and dinner is about $13. 

Cuisine: 

Fried and boiled seafood 

Noted for: 

Boiled seafood and our seasoning. It’s not too hot. It’s not too 

bland. It’s just right. 


To me, the biggest community thing I did was for Hurricane 

Katrina. Nothing was open down here, and we couldn’t get our 

restaurant open. But for 12 days, we used our catering rig to serve 

up to 350 people a day. People were bringing us frozen food 

donations, and we had a sort of soup line going for first responders 

and anyone who wanted to eat. It kind of restored my faith in 

mankind. We also donate to many causes, including the annual 

Toys for Tots drive, the Plaquemines Parish Sheriff’s Department 

and Our Lady of Perpetual Help Church. 


Marking 25 years in business. 


Elijah Wood came in during Mardi Gras a couple of years ago. 

I think he got the people stirred more than anybody. 


Cooking is something I’ve done all my life. To share our 

recipes with all of the people and to have them appreciate the 

food is very rewarding.• 


Server Meredith Boardman runs an all-you-caneat 

seafood platter at Salvo’s in Belle Chase. 


Best New 

Restaurants 

Hostel New Orleans 

Interview with co-owner Remi De Matteo 

329 Decatur St., New Orleans 



Richard Richardson 

Opened: 

January 2008 

Price range: 

Appetizers range between $5 and $16, while entrees run 

between $18 and $28. 

Cuisine: 

Classical European with Southern influences 

Noted for: 

Stacked duck. It’s a grilled duck breast with a Napoleon of 

crispy potatoes, warm rillette and caramelized onions served 

with a port and duck glace reduction. 


I have always been a big supporter of March of Dimes. We also 

do City Park’s annual Love in the Garden event, and we do 

some work with the Louisiana SPCA. We give back to the New 

Orleans community as much as we can. 


Since we just started a year ago, we’re trying to get the word 

out as much as we can. When we got our first Zagat ratings in 

May 2008, they were positive, so that was a good start. 


Jennifer Biel, Will Patton, Michael O’Keefe, Johnny Abrahams 

and Jason Lewis from “Sex and the City.” 


My background was in nightclubs. I was a former co-owner of 

Republic and general manager of 360 and was always interested in 

getting in the restaurant business. It’s an experience totally different 

from the nightclub scene. It’s more rewarding in terms of the 

Hostel New Orleans executive 

chef Richard Richardson 

matches wine to a cheese 

selection for Meaghan Buntin. 

overall experience you’re providing your customers. When we 

brought in Chef Richard, we saw his passion right away for cooking. 

… His passion really motivated us to make this restaurant 

work, and we have been doing well so far.• 



Restaurants 

Latil’s landing 

Interview with executive chef Jeremy Langlois 

40136 Highway 942, Darrow 



Jeremy Langlois 

Opened: 

2005 

Price range: 

On average, $70 per person. 

Cuisine: 

I call it plantation cuisine — it’s basically just grand Louisiana 

cuisine. If you were to come to Houmas House, everything is 

about creating an atmosphere that everything is grand. With 

the restaurant, we keep it in the same motif as being a showplace, 

and as a cuisine it’s meant to reflect that. When people 

come to eat at Latil’s, I’m not trying to show them a historic 

representation of Louisiana by any stretch. But at the same 

time, I do a mixture of both — some things can be very contemporary, 

but there is a certain tradition in Louisiana cuisine, 

and we do that as well. 

Noted for: 

We do a Community Coffee-marinated rack of lamb. We have a 

unique soup — a bisque of curried pumpkin and crawfish. 

Those two always seem to be the standouts that have become 

signature dishes. 


We host the annual conference for Louisiana Endowment for the 

Humanities. I do a cooking event every year in Baton Rouge for 

cystic fibrosis. The owner, Kevin Kelly, is also big into the New 

Orleans charity Save Our Cemeteries. 

Latil’s Landing executive 

chef Jeremy Langlois talks 

with diners Mike and 

Samantha Gulino. 


We opened in January 2005, and in March of that year we had 

John Mariani of Esquire Magazine come in, and honor us as Best 

New Restaurant for the country. Random things happened to get 

filmed at Houmas House, on the grounds. We were just on “Top 

Chef” for the season finale they did in New Orleans. 


We’ve had a couple celebrities come by: Jennifer Love Hewitt, 

Jennifer Coolidge, Jerry O’Connell. We’ve done a couple events 

with local artist George Rodrigue where we’ve put his art all over 

the property. I can probably think of five banquets Gov. Bobby 

Jindal’s held at the property.• 




Restaurants 

restaurant amis 

Interview with executive chef Marvin Tweedy 

190 U.S. Highway 190 North, Covington 

PHOTO BY SHANNON DIECIDUE 

Executive Chef: 

Marvin Tweedy 

Opened: 

May 2008 

Price range: 


Cuisine: 

I would classify it as a progressive Southern cuisine, but there’s 

also a heavy French influence. 

Restaurant Amiz executive chef 

Marvin Tweedy greets customers 

Armand Bennett, left, Ron 

Mangipano and Robert Mejia. 

Noted for: 

We’re the only restaurant on the North Shore that serves 

prime beef (top 2 percent of beef in the country). The most 

popular item would be our filets, served either as tournedos — 

aka petit filets — 8-ounce center cut filet or 12-ounce center 

cut filet. 


We took all of our proceeds from opening night and donated 

them to the Hope House in Covington. We also have a lot of 

charitable donations for St. Paul’s and St. Scholastica 

(schools) and the Children’s Museum. We all focus on three 

charities that are close to us and that we think can really benefit 

the community. 


Surviving the one-two punch of hurricanes Gustav and Ike. 

We were faced with a lot of adversity when we opened. Gustav 

came and took out our electricity for three days. Trying to 

come back and reopen after Gustav, we get in there and then 

here comes Ike. 


St. Tammany Parish District Attorney Walter Reed and State 

Sen. Jack Donahue 


My grandfather. He was very involved with the New Orleans 

Saints, lived on a boat in the West End Marina, and I spent a 

lot of time with him. He was very in touch with the restaurant 

industry, and at a very young age I got a lot of tours of the 

kitchens of New Orleans. My first memories of cooking are on 

his boat. One thing I remember is doing breaded veal for these 

guys — Saints players like Danny Abramowicz and Archie 

Manning. I couldn’t see myself doing anything else. It’s definitely 

a labor of love.• 


CityBusiness 

2009 Culinary Connoisseur - Pastry Chef 

Thank you New Orleans for 

31 Blessed Years! 

since 1978 

From it’s earliest beginnings as a corner grocery in 1898, to 

becoming a neighborhood eatery in 1932, to it’s re-opening in 

2007, Mandina’s restaurant has been serving the people of New 

Orleans for four generations. Mandina’s has been blessed over 

the years with an exceptional staff and truly the most loyal 

customers.The Mandina family would like to express it’s gratitude 

to the friends and patrons who have been frequent guests over 

the years. It has been an honor and privilege to serve you. 

Thanks 

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Restaurants 

restaurant rambla 

Interview with manager Justin Pelto 

221 Camp St., New Orleans 



Scott Maki 

Opened: 

Oct. 1 

Price range: 

Tapas can range between $6 and $14, while entrees can run 

between $19 and $23. The main focus is on the small dishes. 

Cuisine: 

We serve tapas with a Spanish and French influence and with 

regional Louisiana ingredients. It has a New Orleans flair. 

Noted for: 

Patatas Bravas, which is a dish of crisp potatoes tossed in a 

smoky-spiced Spanish paprika with a garlic aioli. 


The restaurant has already made donations to local charities, 

including gift certificates that charities can raffle. To help the 

local economy, we focus on buying local produce and proteins, 

and we participate in a recycling program that enables us 

to use recycled glass. 


Rachel Ray, the national culinary connoisseur, visited 

Restaurant Rambla in February to feature its efforts in going 

green with recycling. The show is expected to air this fall. 

Also, increasing business and becoming more known in the 

city has been good for us. 


Numerous well-known locals have already stopped by. 


It’s something that’s always intrigued me. I like to come in and 

learn more day to day and become more immersed in the culinary 

world.• 


Restaurant Rambla owner Kim Kringlie, 

left, and wife, Simone, enjoy cocktails 

with Jon Drake and wife, Heidi. 

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Best 

Caterers 

LaBella’s Catering 

Interview with owner Joe La Bella 



Joe La Bella 

Opened: 

1966 

Price range: 

It varies depending on the kind of event, but 

our weddings average about $20 a person. 

Cuisine: 

It varies from every event we do. Our clients 

grab a theme and run with it — it could be 

Mediterranean one day, Italian the next, then 

Creole another. It’s mostly New Orleans 

Creole with our jambalayas, muffulettas and 

gumbos, and believe it or not, our bread 

pudding is a hit. 

Noted for: 

Our muffulettas and bread pudding. We 

probably sell more muffulettas than anybody 

in town because we have a lot of corporate 

accounts and cater for the Superdome and 

the Arena through Centerplate. That’s saying 

a lot, because there are a bunch of places in 

New Orleans that sell muffulettas. 


For more than 10 years, for every named 

storm, we have opened our doors 24 hours a 

day, seven days a week to all police, fire, 

EMT, parish and city essential personnel to 

feed and house anyone who needed it. They 

can grab a hot meal, nap and just refuel for 

their jobs. It makes me feel necessary, and it’s 

the right thing to do. More recently, I worked 

with Kenner officials and got a boxing training 

program started at the Wentwood gym in 

January. We have about 40 kids involved. 


We really came into the public eye in 2002 

when the Super Bowl was held in New 

Orleans and we were one of four vendors 

allowed in the Superdome. The executive chef 

referred us to The Food Network, which was 

filming for a show called “Food Finds,” and 

they produced a segment on us. It aired 

nationwide the Thursday before the game, and 

our shipping business nationwide just took off. 

We were shipping muffulettas everywhere. 


Kevin Costner, Delta Burke, Julia Roberts, 

Sissy Spacek, Jack Lemon and Billy Crystal. 

When they filmed “JFK,” it was a huge exposure 

for us. We did about three parties for 

Camelot Productions, and it really helped 

expose our business.• 


Best 

Caterers 

Joel Catering 

Interview with president Sarah Hall 



Evan Venson 

Opened: 

1993 

Price range: 

Our price range is crazy flexible. We have box lunches for $12 

per person, yet our high-end, more formal events are $150 per 

person. So we really work hard to get to know the client, understand 

their needs, and then we work to match their budget. 

Cuisine: 

There’s a passion for New Orleans food, but our goal is to take it 

to the next level and create something more original. Instead of 

just serving jambalaya, we do a jambalaya cake that has sautéed 

spinach, barbecue shrimp and a great New Orleans-style barbecue 

sauce on top. We have the authentic New Orleans flavors but 

present them in a way that is interesting and delicious. 

Noted for: 

Lobster corndog. We can’t even explain the phenomenon that 

is the lobster corndog. It’s a puree of lobster and fresh cream 

dipped in cornmeal, battered and fried, served with a passion 

fruit aioli. The waiters get accosted. 


We donate our services to various charities, but one of our 

favorites is KIDsmART; we donate to their fundraiser every fall. 


We started out pretty small, and I’d say our biggest event in 

2000 was 12,000 people for Tulane. That really opened the 

doors for us to do a really different style of catering. We also did 

work for FEMA, serving 3,000 meals a day in Lake Charles to 

people affected by Hurricane Rita. It was really meaningful for 

us as individuals and also for our company. It allowed us to help 

in the very beginnings of recovery. 


We have been privileged to cater many movie premieres and 

screenings, such as “All the King’s Men” with Jude Law, Kate 

Winslet and Sean Penn. More recently, we did a screening at 

Joel Catering president Sarah Hall and owner Joel Dondis. 

The Palace for “The Curious Case of Benjamin Button,” and 

we were very happy when Brad Pitt and Angelina Jolie attended. 

We catered a fundraiser for Obama when he was campaigning, 

and we catered an event for Bush when he was in office.• 

— John Breerwood 


Culinary 

Connoisseurs 

celebration 

Several hundred people attended the 2009 Culinary 

Connoisseurs cocktail reception April 7 at the New Orleans 

Museum of Art. Medallions were presented to the 50 honorees 

upon arriving and New Orleans CityBusiness Publisher Mark 

Singletary recognized each honoree later in the evening. These 

photos and more can be seen on the CityBusiness photo 

gallery at www.neworleanscitybusiness.com. 

Photos by Frank Aymami 

From left: Mercedes representatives Dean Allison, Christopher Stuben and Carl Keith. 

Keri Landry, left, and Sous Chef honoree Heather Young. 

Owner honoree Chef Duke LoCicero, left, and Lifetime Achievement honoree Bob 

DeFelice. 

Sous Chef honoree Alfred Singleton with wife, Mildred. 


Lifetime Achievement honoree Sterling Constant 

with wife, Trudy. 

Legend honoree Elle Brennan with Mercedes representative Jamie Moll, left, and Kathleen Moll. 

From left: Bryan Duck, Rachel Whitesides, Jeremy Langlois, Anderson Foster and Cecily Boudreaux. 

Rob Eisterhold, left, and Cindy Mandina of Neighborhood 

Establishment honoree Mandina’s. 

Sous Chef honoree Brandon Meutzel, left, and Executive Chef honoree 

Gus Martin. 

Maitre d’ honoree Michael Juan with wife, Brigitte Redpath. 


From left: CityBusiness Publisher Mark Singletary with Legend honoree Ella 

Brennan and Owner honoree Dickie Brennan. 

Joey and Judy Labella of Caterer honoree La Bella’s Catering. 

Pastry Chef honoree Simone Fleming with mother, Stella Fleming-Williams. 

Executive Chef honoree David Slater, left, and Saleem Nawaz of Fine Dining 

Establishment honoree Emeril’s Delmonico. 

From left: Bryan Hutchings, Courtney Dodson and Executive Chef honoree Justin Devillier. 


Lifetime Achievement honoree Shirley Lee, front row middle, with her guests. 

Sommelier honoree Joe Briand with wife, Shannon. 

From left: Leslie Muller, Larry Bridevaux, Pastry Chef honoree Margarite Riehm and 

Jeanette Jennings. 

From left: Kelly LoCicero with husband and honorees Duke Locicero and 

Ralph Brennan. 

Lifetime Achievement honoree Jorges Pesantes with wife, Marta. 

Executive Chef honorees Tenney Flynn, left, and Brian Landry. 


Your Source for Local Business News 

TOP Business Publication 

in theUnited States 

- The Media Audit 

2009 

EDITORIAL 

CALENDAR 

APRIL 

Small Business 

List: SBA Lenders 

27 

Career Development 

4 

MAY 

Dining & Catering 

List: Independent Caterers 

Banking/Financial Services 

List: Bank/S & L Directors 

11 

Green Growth 

18 

Law Firms 

List: Law Firms 

Technology 

List: Wireless Telephone Retailers 

25 

Tourism 

1 

8 

15 

JUNE 

Health Care 

List: HMOs/PPOs & Point of Service Plans 

Real Estate 

List: Largest Office Buildings 

Public Companies 

List: Public Companies 

22 Insurance/Investments 

List: Life Insurance Agencies 

Accounting 

List: Highest Paid Public Company Executives 

29 

St. Tammany Parish Business Report 

6 Education 

List: Four-Year Colleges 

JULY 


List: French Quarter Hotels 

13 

Entertainment 

20 

27 


List: Credit Unions 

Oil & Gas Report 

List: Engineering Firms 

3 

10 

AUGUST 

Real Estate 

List: Commercial Leasing Companies 

Construction 

Health Care 

List: Diagnostic Imaging Centers 

17 Technology 

List: Computer Hardware Retailers 

24 

Law Firms 

List: Highest Paid Executives in State Government 


List: General Contractors 

Book of Lists 

7 

14 

SEPTEMBER 


List: Savings & Loans 


List: Seafood Suppliers 

21 Education 

List: Private Secondary Schools 

28 

Ports & Transportation 

List: Deep-Draft Ports 

Health Care Benefits September 28 

OCTOBER 

Holiday Party Planning 

List: Largest Hotels 

5 

Green Growth 

12 

Real Estate 

List: Commercial Property Managers 

Health Care 

List: Women Owned Businesses 

19 

Jefferson Parish Business Report 


List: Title Companies 

2 

NOVEMBER 


List: Louisiana & Gulf Coast Casinos 

Gaming 

9 


List: Banks 

16 

Oil & Gas Report 

List: Oil & Gas Production Companies 

23 Technology 

List: Printers 

30 

Law Firms 

List: Law Firms 

Corporate Gift Guide Advertising Section 

Real Estate Trends November 30 

7 

14 

DECEMBER 

Real Estate 

List: Warehouse Space 

Corporate Gift Guide 

Advertising Section 

Health Care 

List: Employment Agencies 

21 Retail 

List: Shopping Centers 

28 

Year In Review 

List: New Orleans-area Tourist Attractions 

Liz Baldini 

293-9213 

liz.baldini@nopg.com 

Ginger Graf 

293-9268 

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Coco Evans Judd 

293-9288 

coco.judd@nopg.com 

Cassie Foreman 

293-9222 

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Jeanne Farrell 

293-9731 

jeanne.farrell@nopg.com 


Best 

Owners 

John besh & Octavio Mantilla 

August, La Provence, Lüke, and Besh Steakhouse. Interview with Octavio Mantilla 


Years at establishment: 

The Steakhouse came online in 2003, John Besh and I acquired 

August in 2005, we bought La Provence at the end of 2006 and 

Lüke came online in May 2007. Domenica, our Italian restaurant 

in the Roosevelt Hotel, is opening in June. 

Besh Restaurant Group coowners 

Octavio Mantilla, 

left, and John Besh enjoy 

an afternoon cocktail. 


Everywhere you turn, there’s something going on benefiting the 

city — most of these things are social charity events. And if you 

go to them, you realize we’re at almost every single one of them, 

whether it’s for a donation of dinner at a silent auction to actually 

serving food at the events. Besides that, John is always doing 

something outside the city to promote New Orleans. He’s always 

been an ambassador of the city, so he’s doing tons of public relations 

and charity events. 


We went into business three months before Katrina … and I 

think the biggest accomplishment was that we stuck to building 

the restaurant and kept fighting for it and the city. We believe in 

the city, we believe in our staff and our team members and we 

believe in ourselves — and it’s paid off, and we’ve been able to 

grow exponentially. 

Favorite dish: 

Gnocchi is something we’re known for at August, duck is something 

we’re known for at August and the egg custard with 

Louisiana caviar is awesome. At Lüke, the hamburgers and fries 

are incredible, and the Friday special is a redfish court-boullion. 

La Provence has the beet salad, and the Steakhouse has amazing 

barbecue shrimp. 


This is what I’ve done all my life. I started in the industry 

when I was in high school bussing and washing tables. Even 

though I went to Tulane for my bachelor’s degree and the 

University of New Orleans for my master’s, I found myself 

always going back to what I love — taking care of people and 

being hospitable. There are plenty of fields out there, and I 

spend my life in a field where people come to enjoy themselves. 

It’s kind of hard to beat.• 


Best 

Owners 

Dickie brennan 

Palace Café, Dickie Brennan's Steakhouse, Bourbon House Seafood and Oyster Bar 



18. Palace Cafe opened in 1991, Dickie Brennan’s Steakhouse 

opened in 1998 and Bourbon House Seafood and Oyster Bar 

opened in 2002. 


Restaurants have a huge opportunity to give back to communities, 

and we are very involved with fundraisers, donated gift certificates, 

charity dinners, contributions — we just try to do as 

much as we can. We’re most proud of our relationship with the 

Kingsley House. I encourage all our employees to volunteer their 

time there before or after work and help the kids in that program. 

Last year, we had a luncheon there for Halloween and invited 

legislators so they could see what a historical significance and 

meaningful program the Kingsley House is to our city. 


We put a lot of effort into being an employer of choice and taking 

care of our employees. Another milestone I am most proud 

of, along with my partners Steve Pettus and Lauren Brower, is 

being in that first wave of restaurants that reopened after 

Hurricane Katrina. We jumped right back in to get this city 

going again. It was a milestone individually and for our company. 

Four years later, we are surviving and doing well, and 

despite the national economy troubles, we have had some 

solid first quarters of business at all our restaurants. 


I’m a real seasonal guy, so anything that’s in season. If Creole 

tomatoes are ripe off the vine, I want my Creole tomato. If soft 

shell crabs are in season, I’m ready for my soft shell crab. Right 

now, it’s crawfish time and our chefs are being real creative 

with crawfish from crawfish bisque to sauteed crawfish dishes. 


I was always close to my father, and growing up I lived a couple 

of blocks from the family business at Commander’s Palace. 

I loved food, I loved cooking and I was able to get in the 

kitchen with some legendary and dynamic chefs like Paul 

Prudhomme. I just caught the restaurant bug and never 

strayed from the business. I enjoy making people happy, and I 

enjoy the restaurant environment. It works for me.• 



Best 

Owners 

ralph brennan 

Ralph Brennan Restaurant Group 


Name of establishments: 

I own Bacco, Red Fish Grill and Ralph’s on the Park and am a 

partner in Mr.B’s and Commander’s Palace.Elsewhere,I own Jazz 

Kitchen in the Downtown Disney district of Disneyland Resort in 

Anaheim, Calif., and am a partner in Brennan’s of Houston. 

Years with establishments: 

I’ve owned Bacco since 1991, the Red Fish Grill since 1997, Jazz 

Kitchen since 2001 and Ralph’s on the Park since 2003. 


I’m active as a food service industry advocate and a friend of business 

and tourism. I’ve held leadership roles with the New Orleans 

and National Restaurant associations, the Ernest N. Morial 

Convention Center, the New Orleans Aviation Board, the New 

Orleans Business Council, the New Orleans Convention and 

Visitors Bureau and Children’s Hospital. 


Professionally, opening four successful restaurants and building 

a team of management and staff to operate these restaurants. 

Many of these people have stayed with our company to take on 

leadership roles, and I’ve enjoyed watching their growth and 

development. I’m also proud to have been chairman and president 

of the National Restaurant Association from 1995-96. A 

personal milestone is my immediate family — three great children 

and a marriage of 26 years. 


A cheeseburger, fries and a chocolate shake. Of course, I can’t 

have many of these at my age. 


I enjoy building a team and watching each team member grow 

personally and professionally. The culinary industry is an 

industry of people and I enjoy people. I enjoy making customers 

happy.• 


Best 

Owners 

Emeril Lagasse 

Emeril’s Restaurant, NOLA Restaurant, Emeril’s Delmonico 



At Emeril’s since 1990, at NOLA since 1992 and at Emeril’s 

Delmonico since 1997. 


The Emeril Lagasse Foundation was created in 2002 to support 

and encourage programs creating developmental and educational 

opportunities for children. The foundation has contributed 

more than $2.5 million to Gulf Coast organizations including the 

New Orleans Center for Creative Arts, Café Reconcile, St. 

Michael’s Special School, Parkway Partners, Covenant Café and 

the Covenant House. The foundation, in a partnership with 

NOCCA, established the city’s first comprehensive four-year 

professional training program in culinary arts for high school students, 

and the foundation has also started the Emeril Lagasse 

Foundation Culinary Learning Center at Café Reconcile in New 

Orleans. What’s important to me is the children. 


In 1990, Emeril’s had just opened and became a five-bean restaurant 

according to The Times-Picayune. That was big for us 

because there weren’t really any four- or five-star restaurants emerging 

in New Orleans during that time. I was also very honored to be 

named the Best Southeast Regional Chef by the James Beard 

Foundation and Chef of the Year by GQ Magazine. I have a lot to 

be thankful for, and I don’t take anything for granted. I still wake up 

every day and work as hard as the first day I came into the business. 


I have always been very connected to the soil and the local 

farmer’s market and whatever is in season. We are very blessed for 

incredible soil and reserves in Louisiana and the Gulf of Mexico. 

It’s good to support the local community and local farmers as 

much as you can. My favorite dish right now would be to perfectly 

cook the freshest fish I could find available. 


Besides my education and travel, a lot of my early inspiration came 

from working with the Brennan family — Ella and Dick. They 

were very passionate about what they did and passed it on. They 

treated me like family, and they taught me not just about being a 

great chef in the industry but about being a well-rounded restaurateur 

so I could have a chance to be successful in this business.• 



Best 

Owners 

Duke Locicero 

Café Giovanni 



I started Cafe Giovanni in 1991. I had been in the restaurant 

business since I was a kid and wanted to be my own boss. I 

had my own ideas on how a place like this should operate 

because I knew what it was like to run things from both the 

front and back of a restaurant. 


We started the Chef Duke Foundation for Kids about 17 years 

ago. We were doing different things like wine dinners to raise 

money for kids. Then I decided to start my own foundation for 

kids in need. With the money from the fundraiser, we fill up a U- 

Haul truck with toys and bring them to children at Children’s 

Hospital. Last year we had enough for about 220 kids. 


Where we are used to be a terrible block. People didn’t walk 

down this part of the street — they ran. So I decided to launch 

the Decatur Street Association, and we really cleaned the place 

up. We had 45 members and have since merged it into the 

French Quarter Business Association. It is a different atmosphere 

today. They call this the Gateway to the French Quarter. 


I don’t have one in particular. Instead, I would offer a tasting 

menu with many small dishes, all offering the different styles 

of Italian cooking we have here. 


When I was 12 years old, I went to work as a dishwasher for 

the House of Lee under Harry and Davis Lee. I went from 

dishwasher to busboy to helping with the food, and I liked 

everything about the business and feel the same way today.• 


Best 

Executive 

Chefs 

Scott boswell 

Stella and Stanley 


Professional training and education: 

I went to the Culinary Institute of America in Hyde Park,New York. 

I graduated in 1995 and spent a year training in the south of France. 


April 5 was our eighth anniversary at Stella, and Stanley, which 

opened temporarily about two weeks after Katrina, then closed, 

has been open for three months. 

Previous experience: 

I worked with the Windsor Court before learning at the Culinary 

Institute of America, Salon de Provence in France and Enoteca 

Pinchiorri in Florence, Italy. I also worked at a resort in Montana 

and Restaurant Massa in Tokyo. 


I am on the French Quarter Business Association board and the 

board of directors on the committee of Strategic Planning and 

Development. 

Noted for: 

Most people tell me how incredibly imaginative it is as far as the 

creations, the flavor and the surprises. It’s just about the things 

you wouldn’t expect. People know me for being exciting. 

Favorite ingredient: 

I don’t know. I love so many things. I really love eggs, and one of 

my favorite combinations of all times is lobster, eggs and truffles. 


Duck five ways. I remember the day I created it after Katrina. It has 

been a home run ever since. It’s Szechwan-seared breast, lacquered 

leg and thigh, moo shoo pancake stir-fry, duck miso broth, foie gras 

won tons and currant cassis reduction. 


I have loved to cook since my earliest childhood. My grandmother 

used to chase me out of the kitchen with a broom when I was 

little. As I grew up, I started cooking a lot but I figured I loved it 

so much, I really didn’t want to do it for a job. I went to school to 

be a dentist, worked in a bank for seven years, then I owned a pet 

store. All the while people loved my cooking, and I realized it was 

what I wanted to do. I took a temporary job in a restaurant, and I 

just fell in love with it.• 



Best 

Executive 

Chefs 

justin devillier 

La Petite Grocery 



I started cooking in 1999. I have no formal training, but rather 

a self-styled apprenticeship. I attribute a lot of what I know to 

the chefs I’ve worked with in the past, particularly Chef Anne 

Kearny-Sands. 


Five and a half, collectively. 


I grew up in California and worked in a few hotel restaurants 

before moving to New Orleans in the summer of 2002. Since 

then, I’ve worked at Ralph Brennan’s, Peristyle and Stella. 


The past two years, I participated in St. Baldricks, where people 

pledge money for you to shave your head. The proceeds are used 

for pediatric cancer research. It was definitely an easy and 

rewarding way to help out. 

Noted for: 

The gnocchi. I can’t take it off of the menu because it’s so popular. 

It’s made with smoked bacon,Parmesan,crème fraiche and chives. 


I like onions because they lend flavor to any dish. It’s a flavor 

that really carries. 


I don’t have a favorite dish to prepare because I’m always trying 

to move forward, but I enjoy eating homemade tacos — made by 

me and my wife. Vietnamese food is another favorite. 


I just like being around food. Being able to do something I love 

is inspiring as well as being able to work with people who enjoy 

food as much as I do.• 


Best 

Executive 

Chefs 

Tenney flynn 

G.W. Fins 



I grew up in the restaurant business at my 

dad’s restaurant. I got into the bar and nightclub 

business for eight years. I ran a rock ‘n’ 

roll club. It’s fun but it takes a toll. I knew I 

didn’t want to be in the bar business anymore. 

I studied at the Culinary Institute of 

America in New York, where I graduated 

from in 1985, and I was a very old-line cook 

at that point. 


Eight, since G.W. Fins opened in March 2001. 


I had an externship with the Buckhead Life 

Group in Atlanta. They were pretty much the 

fine dining establishment in Atlanta. I spent 

two years as a sous chef at one of their seafood 

restaurants. They opened their steakhouse, 

Chops, and I got the executive chef job and 

spent three years there. Ruth’s Chris hired me 

to be their corporate chef in 1992. I had never 

even been to New Orleans, even though it was 

only 500 miles away. During my time there, 

from 1992 to 1999, Ruth’s Chris doubled in 

size from roughly 35 to 70 restaurants. 


We usually pick six major charities and do 

about 12 charities — total. March of Dimes is 

a big one, SPCA is a pretty big one, Zoo-to- 

Do — and that’s not counting the churches 

and schools. 

Noted for: 

We support the local seafood industry. That’s 

the basis of our menu. On any given day, there 

are seven or eight varieties of any local seafood 

on the menu. A good 60 percent to 70 percent 

of the menu is local products. 


Pork 


That changes on a daily basis. My favorite 

right now is mussels with Chinese sausage 

and Thai curry broth. 

Inspiration to work in the culinary 

industry: 

Growing up in restaurants. Literally, my earliest 

memories are visiting my dad’s restaurants. 

I came by it naturally.• 



Best 

Executive 

Chefs 

brian landry 

Galatoire’s 



I graduated from Jesuit High School and 

received a biology and philosophy degree in 

1998 from the University of Alabama. Three 

years later I graduated from Johnson and 

Wales University in Charleston, S.C., with a 

culinary degree. 


I’ve been here since Katrina. Before that I 

worked at the Charleston Grill in Charleston, 

as well as Rene Bistrot and Ralph’s at the Park 

here in New Orleans. 


I still do a lot with Jesuit’s career days and 

mentoring programs, but there are so many 

events and charities through the Galatoire 

family that I either do cooking demonstrations 

for or donate food to. We’ve done 

events here for Children’s Hospital, and I’ve 

cooked for our March of Dimes fundraiser 

for the past three years. 

Noted for: 

Probably French Creole cuisine 


Anything fresh — that is the most important 

thing, whether it’s seafood or vegetables. I like 

cooking things I catch, whether that’s speckled 

trout, redfish or black drum. 


I added a duck and boursin cheese crepe. We 

were just playing around in the kitchen one 

day, had some port-soaked raisins, put everything 

together and it came out well. We ran it 

at our restaurant in Baton Rouge as our testing 

ground, then added it to the menu here. 


industry: 

I’ve been working in restaurants since I was 

14. I started at Tony Angello’s Restaurant as a 

busboy, but when I grew up and it was time to 

decide what I wanted to be, I applied to medical 

school. When I left the interview, something 

told me that was not what I wanted to do, 

so I went home and told my parents I was 

going to go to culinary school. I had been 

working in restaurants for six years and never 

complained about going to work, so it made 

perfect sense to make this my career.• 


Best 

Executive 

Chefs 

Gus Martin 

Muriel’s Jackson Square 



I learned while working with the Brennan family for 26 years, 

serving under Dick and Ella Brennan and chefs Jamie Shannon, 

Gerard Maras and Jimmy Smith. 


One 


I worked as sous chef at Mr. B’s for 10 years and at Commander’s 

Palace for one year before serving six years in the U.S. Army. After 

serving in the Army, I served as sous chef at Commander’s Palace 

again for four years and as an executive chef and corporate chef at 

Palace Café, the Bourbon House and Dickie Brennan’s Steak 

House. I’ve also worked at Red Fish Grill and Ralph’s on the Park. 


I’ve served as a judge at United Way’s Gumbo Fest and conducted 

45-minute cooking demonstrations at Jazz Fest 13 of the 

past 15 years. After Hurricane Katrina, I cooked at John’s Grill 

in San Francisco during a fundraiser to benefit restaurants damaged 

by the storm. 

Noted for: 

Tweaking traditional dishes such as turtle soup, gumbo and 

sauces. I’m also a good teacher, developing young cooks and giving 

them the benefits I had growing up learning the craft. 


Truffles. I got spoiled with truffles when I was young. They’re 

very expensive, but they’re delicious. 


Muriel’s oven-roasted redfish wrapped around crab stuffing 

with crab butter. 


My grandmother taught me to cook, and my mother taught me 

the restaurant business. I cooked my first eggs with my grandmother 

when I was 2 years old, standing on a crate. It was 2 

tablespoons of butter, two eggs, scrambled with salt and pepper 

and stirred with a fork. My mother, Viva Pesantes, was in the 

restaurant business for 50 years and brought me into it with my 

Aunt Dot. I just have a love and passion for food and have 

learned from great New Orleans chefs over the years.• 



Best 

Executive 

Chefs 

Jacques saleun 

Chateau du Lac 



I started my culinary training at age 15 in my native city of 

Brittany, France, before studying in Bordeaux, France. We have 

95 to 98 culinary institutions in France. That’s why France has 

so many good chefs. 


In 2005, I moved from New York to the New Orleans metropolitan 

area, where I opened Chateau du Lac in Kenner. In January 

2008, we moved the restaurant to a larger location in Old Metairie. 


I’ve worked in four-star Parisian kitchens throughout my career. In 

1999, I moved from Paris to New York with Sodexho, a Frenchbased 

company that opened a cruise-dining experience on the 

Hudson River. 


We have a lot of involvement with Audubon Charter School, such 

as donating money, food or gift certificates. We never say no. 

Noted for: 

We have a specialty of escargot. 


I don’t have a favorite, but if I had to pick, it’s cream and butter. If 

you take out of the kitchen cream and butter,I can’t cook.I also like 

to use olive oil, fresh tomatoes, and seasonal vegetables and fruits. 


Probably blanquette de veau and coq au vin. It’s basic food a 

French mother will cook after Mass. 


My mother and aunt. They were great cooks. Also, the region 

where I was living (Brittany), they would bring in great fish, the 

best oysters and beautiful crabs.• 


Best 

Executive 

Chefs 

david slater 

Emeril’s Restaurant 



Florida Culinary Institute in West Palm Beach, Fla. 


Four years at Emeril’s Restaurant in New Orleans and eight years 

at Emeril’s family of restaurants beginning with Emeril’s Orlando 


The Windsor Court Hotel, Restaurant Cuvee, Emeril’s Orlando 

and Emeril’s Atlanta. In January 2008, I assumed full command 

of the kitchen at Emeril’s Restaurant in New Orleans. 


I value any work helping children through the foundation; 

that’s my soft spot. My family has always been interested in 

giving back to children, and that has stuck with me throughout 

my career. 

In 2002, Emeril Lagasse established the Emeril Lagasse 

Foundation to support and encourage programs creating developmental 

and educational opportunities for children. The foundation 

has contributed more than $2.5 million to Gulf Coast 

organizations including the New Orleans Center for Creative 

Arts, Café Reconcile, St. Michael’s Special School, Parkway 

Partners, Covenant Café and the Covenant House. 

Noted for: 

I think it’s the ability to manage Emeril’s kitchen in a worldclass 

restaurant and to be able to maintain the high standards 

our customers have come to expect with the dishes we serve. 


Seafood, especially shellfish 


Pasta combined with any of the local Louisiana seafood. 


My grandparents and parents were incredible cooks, and I 

always grew up around food. Also growing up in Toronto, such 

a multicultural city, provided me with a lot of different cultures 

and food varieties I was exposed to and influenced my personal 

style of cooking I have today.• 



Best 

SousChefs 

Emanuel jones 

Recently retired from The Rib Room 



I didn’t go to any culinary schools. I just 

learned by doing it. 


About 44 years 


None. I was cooking for a barroom on Fridays 

and Saturdays back in ’64, and the executive 

steward here got me in at the Royal Orleans. 

They weren’t hiring colored cooks, so I went 

in the stewarding department with him for 

about six months. I was tight with the cooks in 

there. There was a saucier chef named Harold 

Sage. One evening two cooks called in sick, 

and I just went back there and helped him and 

asked him how he wanted the steaks cooked. 

The next day, I came back and they had me. 

Then I went from the breakfast cook to the 

breakfast chef to the saucier chef to the banquet 

chef to the floor chef to the sous chef. 

Noted for: 

Red beans, fried chicken and gumbo 


Chicken base, fish base or beef base because 

it just brings out the flavor. 


That would be gumbo. Chicken, sausage and 

seafood. The secret is all in the roux, and you 

have to have a stock. 


industry: 

I used to stay with my grandmother when I 

was little. I used to help her cook, and when I 

went back home my gumbo was a big thing. 

All the family and friends came over and said 

I was going to be a great chef someday. I just 

stayed on board.• 


Best 

SousChefs 

Brandon Muetzel 

Palace Café 



No university degree or culinary degree, but 

I attended the University of Iowa between 

1995 and 2000 as an art major and Tulane 

University from 2006 to 2007 as a Russian 

language major. 


Three 


Bourbon House Seafood and Oyster Bar from 

2002 to 2005 and Restaurant August in 2005. 


I’m involved with the Young Leadership 

Council through Wednesdays at the Square, 

where I cook every couple of weeks, and Where 

Ya’ Rack, where I help install bike racks that 

businesses buy for their bike-riding employees. 

I also belong to 504ward and volunteer at the 

local farmer’s market twice a week, helping vendors 

with whatever they may need. 

Noted for: 

People skills. I think I have a good knack for 

managing people, managing the kitchen and 

teaching other cooks. 


Eggs, for the simple fact they’re versatile. 

You can use them for breakfast, lunch, dinner, 

appetizers, desserts or garnishes. There 

isn’t much you can’t do with eggs. 


Palace Café’s Pepper Duck dish. It’s a pepper-crusted 

duck breast with seared Hudson 

Valley foie gras and set on parsnip mashed 

potatoes with a citrus-confit salad and sauce 

au poivre. 


industry: 

It dates back to my college days in Iowa. I 

was a chef at a restaurant, and I was looking 

forward to going to work more than I was 

going to classes. So I put all my energy into 

cooking and becoming a better chef. In 

2002, I made a commitment to cook professionally 

in a bigger city, so I decided to try 

New Orleans. I’ve had a pretty amazing education 

since I have been here. Every day is a 

different challenge, and that makes my work 

exciting.• 



Best 

SousChefs 

alfred singleton 

Dickie Brennan’s Steakhouse 



I grew up in a family restaurant in the Lower 9th Ward, but I 

learned all of my cooking skills on the job. My training really 

came after high school when I applied for a part-time job as a 

food runner. Once I saw what was going on in the kitchen, I 

really developed the desire to cook. 


I’ve been with Dickie Brennan’s for about three years. The 

theme here is “great steaks with a New Orleans touch.” So coming 

from this area, I believe I bring a great deal of New Orleans 

flavor along with my passion and ambition. 


Line cook at Cafe Sbisa,executive sous chef at The Red Room and 

executive chef at Cafe Sbisa. 


I recently worked with students at St. Ville Academy. I was able 

to talk to the kids about their interests and the importance of 

staying in school. I was also one of the guest chefs for the inaugural 

Treme Festival. I’ve had the opportunity to represent the 

city of New Orleans as an ambassador for our regional cuisine 

in Medellin, Colombia, and I often present cooking demonstrations 

at the New Orleans Jazz and Heritage Festival. 

Noted for: 

I make a really good gumbo. If you want a great gumbo, then 

come see me. 


I like to deal with a lot of Louisiana products such as seafood, 

crabmeat and fresh tomatoes. Garlic, oysters and mushrooms are 

great, too, because they add a level of depth to any dish. 


My favorite dish is blackened redfish. If you’re into spicy dishes 

like I am, then you’ll really appreciate a blackened dish. To 

me, blackened products embody New Orleans. 


I have a great deal of ambition and passion for what I do. I love 

food and working with different products every day, and I enjoy 

giving the people of New Orleans and from all over the world 

what they really want, and that’s great food.• 


Best 

SousChefs 

heather young 

Galatoire’s Bistro 



I didn’t go to culinary school. I found that just working in 

Baton Rouge in certain places has given me everything I’ve 

needed to know. 


Three 


When I first started, I worked at the French Market Bistro. You 

could be as creative as you wanted, and they encouraged that kind 

of creativity. I worked at a private dining club, the Camelot Club, 

which had lots of banquets and catering. Then I worked at a highvolume 

chain like Ruth’s Chris, and that wasn’t really the venue I 

liked. I worked at this other little place called Chicago’s as a line 

cook and worked my way up to executive chef. 


We recently did a benefit for the battered women’s clinic in 

Baton Rouge and a wine dinner for Habitat for Humanity. We 

do stuff for the Baton Rouge Symphony Orchestra, the 

Cancer Society and Woman’s Hospital, who we’re trying to 

team up with to make a heart-healthy menu. 

Noted for: 

As silly as it sounds, they call me the soup queen. Every day we 

have a soup du jour, and I take all the leftovers and the scraps we 

don’t use — like potato and eggplant — and use them to the business’ 

full capacity. 


Sriracha (chili paste). I put it in everything. If you need a little bit of 

a vinegar shot or a little bit of a spice, it’s perfect for that, and people 

can’t really tell if it’s in there unless they know it’s me cooking. 


Any day of the week, I could eat a seared rare tuna with a crawfish 

sauce — I could die eating that. 


I was 16 when I first started working in restaurants, and my first 

job was busser/waiter. It’s getting up every day and not dreading 

to go to work, doing the day-to-day routine with the same 

guys who respect you and you respect them.• 



Best 

Sommeliers 

Joe Briand 

Link Restaurant Group 



In addition to director of operations for the Link Restaurant 

Group — which includes Herbsaint, Couchon, Butcher and 

Calcasieu — I’m also the wine buyer. 

A few years back, I did the introductory course for the 

Guild of Sommeliers. I’ve done the second-level training with 

the Wine and Spirit Education Trust, but I get more out of my 

training in that I taste more than 100 different wines a week. 

I’m less interested in initials behind my name and more interested 

in spending time and money visiting the wine country. 


Chef Donald Link established Link Restaurant Group in 

January to support his four restaurants and facilities. I have 

been director of operations since the business formed and 

have worked at Herbsaint since 2001. 


I waited tables while I was at Christian Brothers University in 

Memphis, (Tenn.), and I worked at Vaquero’s on Prytania Street. 


I’m on the board for the Susan G. Komen for the Cure Foundation. 

Every year, we have a Summer Cure Chefs Wine Dinner. I coordinate 

to get the chefs to cook, and I handle the wine. 

Favorite wine: 

Wine from the Burgundy region in France. 

Most expensive bottle opened: 

I’ve pulled corks for customers for a few thousand dollars. … 

Occasionally we’ll get someone who is a real collector. They 

call ahead and let you know they are bringing a bottle. 


Before I worked at Herbsaint, I had never seen a restaurant so 

focused on putting out good food. It’s also been an inspiration 

to work with (chefs) Donald Link, Susan Spicer and all the 

people at Herbsaint. After Katrina, it was an inspiration to be 

one of the first restaurants to open and to see people have their 

first fancy dinner out where they saw their friends for the first 

time since the storm.• 


Best 

PastryChefs 

Simone fleming 

Mélange at the Ritz-Carlton 



I have culinary training from Delgado 

Community College and Notter School of 

Pastry Arts in Orlando, Fla. 


About eight years with the Ritz-Carlton. 


I was the assistant pastry chef at Palace Café 

and worked in various positions at the 

Windham, Radisson and at the Ritz-Carlton in 

Naples Beach, Fla. 


I do classes at Phoebe Hearst Elementary 

School with a program called “Table Etiquette 

for First-Graders.” The Ritz-Carlton provides 

a lunch and I bring it to the class, and we go 

over how to act at a table and properly eat your 

food. I also go there to do “Green Eggs and 

Ham” day and cook it in front of them while 

they read the story. We also do that with gingerbread 

for Christmas. I’ve also been working 

with the Ben Sarrat Jr. Foundation to raise 

money for a local child who has been diagnosed 

with inoperable brain cancer. 


The sweet potato because it is extremely versatile 

and savory. It has a fantastic texture that 

lends itself to multiple uses. I’m a Louisiana 

girl, and I love my yams. 

Favorite dessert: 

Panna cotta. It’s an Italian cooked cream that 

is smooth and delicious. It is like a cloud and 

never lets you down. It is impossible to mess 

up one of those few flawless creations that no 

matter how finicky the eater, they will never 

turn away from it. 


industry: 

When I was growing up, we did not have a 

whole lot of money and my family wasn’t 

particularly adventurous with food. I always 

wanted to try new things I saw on TV. When 

I got older, my mother would bring me into 

the kitchen, and she would just bake blind 

without recipes. She was probably my greatest 

inspiration.• 



Best 

PastryChefs 

tariq hanna 

Sucré 



I attended the Culinary Studies Institute in 

Farmington Hills, Mich., outside of Detroit. I 

graduated in 1991 with an associate’s degree 

of occupational studies in culinary arts and 

focused mainly in savory cuisine. I made the 

full-time switch to pastry about 15 years ago 

and for the most part I am self-taught, although 

I attend any and every class or demo I can 

around the country. 


Two 


Before moving to New Orleans, I spent seven 

years as the executive pastry chef and executive 

sous chef at MotorCity Casino in Detroit. 

While there, I also returned to my alma mater as 

a culinary instructor in the pastry art and baking 

program. I taught the advanced pastry and 

advanced plated dessert classes. 


Passion and rock ’n’ roll 


A really good vanilla éclair. My favorite guilty 

pleasure, though — Little Debbie Swiss Rolls 

right out of the fridge. 


industry: 

Culinary Salon (food competition) — I was 

blown away by the artistic possibilities one 

could achieve with food. That’s when I knew 

this was a career for me. Prior to that, without 

getting too cliché, my mother was the 

greatest cook I ever knew.• 


Best 

PastryChefs 

Andre mckendall 

Commander’s Palace 



Two years and four months. It’s one of the 

best restaurants in New Orleans. 


Six months at The Melting Pot and six months 

at Whole Foods. It got me used to knife skills, 

and it let me know what I was getting into, the 

business side of it. 


Truffle oil, chocolate and thyme 


Watermelon sorbet 


industry: 

I used to cook with my mom when I was little, 

baking cakes. As I got older, I realized it 

was something I was good at, so I thought I’d 

give it a try and it’s worked out so far.• 



Best 

PastryChefs 

laurent moecklin 

Swiss Confectionery 



Not related to the industry,I have a bachelor’s degree from Louisiana 

State University. As far as culinary education, I have a professional 

degree from the American Institute of Baking, but I mostly learned 

from the hands-on training with my father and grandfather. 


I started working summers during high school back in 1970 but 

went full-time in 1976. 


Other than working those summers, I worked in a bakery in 

Baton Rouge when I was in college. I also was the production 

manager at McKenzie’s Bakery. 


We donate sweets to church fairs, school fairs and other organizations 

such as Zoo-to-Do. We are involved in almost all high school 

fundraisers and fairs. 


Strawberry. I just like the flavor. 


Of the ones I make, I’d say the brownies. My overall favorite, 

though, is crème brulee, but that’s more of a restaurant dessert. 

We’re a bakery. 


Other than working alongside my father and grandfather, I realized 

I didn’t want to be a math teacher after I graduated. I enjoy 

the baking part but not really the running the business part.• 


Best 

PastryChefs 

Marguerite riehm 

Marguerite’s Cakes 



I never had any formal training. Baking is something that’s been 

inside of me. I started baking around the house when I was 11 

years old. 


30 years 


I worked in the insurance industry after graduating from high 

school until I had my first child in 1975. I started baking in 

1978, doing cakes for friends and sold cakes out of my home 

until 1990. I opened my first storefront in 1991. 


I always donate pastries to guesthouses, senior citizens homes, 

fairs and churches. For the past six years, I’ve donated to K-Bar- 

B’s annual gala, which helps raise money for unwed mothers. 


I love almond extract. It adds a special touch and, to me, is a 

unique flavor to New Orleans. 


My favorite would be the fresh fruitcake, which is a five-layer 

cake with fresh fruit on top. My customers love the doberge cake, 

petit fours and turtles. 


My older sister.• 



Best 

Maitre D’s 

Michael Juan 

Le Parvenu 



Seven 


Before Le Parvenu, I spent two years at the 

Court of Two Sisters as a maitre d’ and manager 

and 10 years at Christian’s Restaurant as 

maitre d’, where I learned to love the local 

diners. Before that, I worked at a host of 

other restaurants, including Broussard’s, 

Louis XVI and Arnaud’s, and establishments 

at the Hyatt and Sheraton hotels. 


As a member of the Kenner Lions Club, I 

participate in various events, including serving 

food during Oktoberfest and collecting 

nonperishable food items for the Kenner 

Food Bank. I’m a volunteer with the Special 

Olympics and the National Football League 

Players Association. 


While tending bar at the Hyatt Hotel, I once 

served President Ford, who was in town during 

his term. That’s when I learned everyone 

should be given the presidential treatment. 

That is why if someone noteworthy comes 

in, I feel it is best to treat them the same as 

any other guest. Of course, there are some 

exceptions — my mother, for one. 

Worst experience: 

This is very sad, but one of my favorite customers 

passed away in the restaurant. I consoled 

his wife until the ambulance came. 


industry: 

Felix, a former maitre d’ at Broussard’s, 

taught me the difference between a maitre d’ 

and a manager.• 


Legend 

Ella brennan 

Commander’s Palace Family of Restaurants 


Years in industry: 

59. Ella Brennan began working in the 

industry in 1946 as a kitchen supervisor for 

her brother, Owen Edward Brennan, who 

opened Owen Brennan’s French and Creole 

Restaurant in July 1946. Ella became manager 

in 1955 when Owen passed away. 

The Brennans bought Commander’s 

Palace in 1969 and began working in the 

restaurant in 1974. Ella retired from the dayto-day 

operations of the Commander’s Palace 

Family of Restaurants after Hurricane Katrina. 


“I spent a lot of time on boards throughout 

my years, but the most meaningful community 

work I did was my time with the New 

Orleans Restaurant Association. We used to 

have board meetings on my porch and talk 

about promoting tourism and visitors coming 

to the city. I was there really for the birth 

of it all — New Orleans becoming a great 

restaurant attraction. 

“It’s interesting to see how bad we need 

our tourism and convention business to 

return now and help our restaurants. That 

can happen, but we need strong leadership 

in the city to see it through.” 


“When we started working at Commander’s 

Palace the day after Mardi Gras in 1974, it 

began one of the most rewarding years of my 

life. Everybody in our family went to work 

there and did everything they knew best to 

make it the best restaurant in New Orleans. 

That’s still our goal as a family today.” 


industry: 

“When I was 21, my brother, Owen, and my 

father bought a restaurant, the Vieux Carre, 

and I went to eat there frequently and I didn’t 

like it. I thought it wasn’t a very good restaurant 

and I kept complaining to them, so 

Owen said, ‘If you think you can do better, 

then you run the restaurant.’ I told him I knew 

good food because my mother was a great 

cook. So I got into the business for good. 

“I learned a lot from Owen, and he found 

a business we could all do together. My mother 

and father always taught us to respect and 

support each other. I always loved the family 

aspect of the business. I find the business 

very exciting, challenging and stimulating, 

everything you would want in your job.”• 



lifetime 

Achievement 

sterling constant 

Antoine’s 



It will be 42 in July. I started as a cook in the kitchen in 1967. 


With our clientele, we know how they want things, and you 

know, they’re very particular people. Not that they’re getting 

any food different than anybody else, it’s just that the locals 

want you to be here for them. Anybody who comes through 

the door who needs any help, I’m here to assist them with 

whatever they need. 

Every person you serve is different. You just have to feel the 

guests out and see how they are. You can joke with some people, 

and some people you can’t. The elderly crowd, years ago, 

used to come here to dine, and they’d sit here for two to three 

hours. Now, the young crowd, the faster you serve them, the better 

they like it because they want to get out there on the streets. 

When people have a big party and want to get out at a certain 

time, I always tell them as fast as y’all can eat, I’ll get you 

served. Things like that, you just have to go around and feel the 

guests out. A couple of movie stars I’ve waited on include 

Tommy Lee Jones, Buddy Ebsen, Jackie Gleason, Nicolas 

Cage. And they did the “JFK” movie down here with Kevin 

Costner (which was shot partially inside Antoine’s). I was an 

extra in the movie. 


If I didn’t work here, I don’t know what I would do with 

myself. I come in every day about 9:30 a.m. or 10 a.m. and 

check the dining rooms and do things like that. If I had to stay 

home, I’d go crazy. I’m so used to it. 

Besides my waiter job, I take care of ordering extra tables and 

equipment and things the restaurant might need. I can walk into 

this restaurant and tell you when the tables are out of place just 

by looking at the dining room. I can just look at the legs of the 

table and tell you if it’s in the right place or not. After 42 years, 

you come in and you look at it, and you know it ain’t right.• 


lifetime 

Achievement 

sandy & bob defelice 

Pascal’s Manale 



Bob and Sandy DeFelice have been in the business for about 

21 years. “Actually, it’s in the family, so we’ve been involved a 

bit longer than that,” Bob DeFelice said. Pascal’s Manale has 

been a New Orleans establishment since 1913, when Frank 

Manale opened the restaurant. Around 1939, Pascal Radosta 

bought the restaurant from Frank Manale’s widow and 

renamed it Pascal’s Manale. Today, together with their sister 

Ginny and brother Mark, Bob and Sandy DeFelice continue 

the tradition at the family-operated restaurant. 


For the past 19 years, Bob DeFelice has been a volunteer exhibit 

diver at the Aquarium of the Americas. He has also been on 

the CrimeStoppers board of directors for about 12 years and 

the Better Business Bureau board of directors. Sandy DeFelice 

also has been a member of the St. Catherine of Siena Men’s 

Club and volunteered as the school’s girls’ baseball coach. 


“We’re about to come on it — our 100-year anniversary,” Bob 

DeFelice said. “We’ve had 95 years of being in business. Also, we 

have three generations active in the business.” Virginia and 

Savare DeFelice, parents of Bob, Sandy, Ginny and Mark, still 

make appearances at the restaurant. 


“I guess it’s something that’s kind of in the family,” Bob 

DeFelice said. “Since the mid-’70s, I’ve had an opportunity to 

Sandy, left, and Bob DeFelice 

work here, and I took that. Being in the hospitality business, 

in a way we’re giving something back.” 

Sandy DeFelice agreed. “Let’s just say I was born into it 

and grew up in it. I started working here when I was at (De La 

Salle) high school in 1966.”• 



lifetime 

Achievement 

shirley lee 

Royal China 



We started in 1978 and opened at the same location where we 

are today. I am the owner and do everything here. I am here 

almost seven days a week. All together, we have five people 

who work here. 


We have done some charity events. When the late Sheriff 

Harry Lee was alive, he would ask us to do different things, 

like something for the Children’s Hospital, and we would. 


Having Harry Lee come in here so many times. He loved it here 

and always sat near the front. Anything he wanted, we would do 

for him. I came to know so many other political people who also 

have liked to come here. Bobby Jindal used to be a regular customer, 

although I think he is too busy since he has become governor 

to visit us again. But (Jefferson Parish President) Aaron 

Broussard, also, and so many others who are in politics — I like 

that they come here. 


I worked in a Chinese restaurant in New York and moved here 

in 1977. People told me to move away from New York if I wanted 

to start a business. After we opened, I felt very happy we did 

it here instead of in New York, where people are not that 

friendly. I felt lucky because I found something to do that I like 

very much. The customers became my friends. 

I am here from the first person who comes in to the last person 

closing the door, and I know just about every single person 

who comes in here. 

Southern people, our customers, are so friendly. They kiss 

and hug and ask you how you are doing. If you did that in New 

York, they would look at you like you are crazy or something. 

My customers call this “Shirley’s Place,” or they say “Let’s go 

over and see Shirley.” I sometimes wonder if people don’t know 

the name of the restaurant.• 


lifetime 

Achievement 

jorge pesantes 

The Rib Room 



I started working at the Riviera as a lifeguard on March 25, 1962. 

Then, when they closed it down for the season, I went to work in 

the Esplanade Dining Room as a captain. I started working at 

The Rib Room around 1964 as a captain, and then a few months 

later I was promoted to assistant maitre d’. In all, I have worked 

with the company for 47 years. I enjoy the atmosphere, serving 

the guests, and I still have fond memories of the past supervisors 

who were wonderful with us. 

The Rib Room server Jorge 

Pesantes chats with regular 

customers Knox Tumlyn, 

left, and Pat Gootee. 


I do not physically do any community work, but I do give 

money to the United Way and church. I also sponsor a child 

through Children’s International, which helps poor children 

in third world countries through donations. 


The major milestone in my career is that I have been able to provide 

excellent service to all the actors and political figures I have 

met. One day I served George Hamilton and his girlfriend, who 

was President Lyndon B. Johnson’s daughter — Linda Bird 

Johnson. When they filmed the movie “Number One,” I got to 

meet Charlton Heston. Every moment I have spent in The Rib 

Room is always a proud one. 


At first, I did not really have an inspiration to work in the hospitality 

industry, but once I started working I fell in love with the 

food and the people I served.• 




THE GLAZER’S COMPANIES OF LOUISIANA IS PROUD TO ANNOUNCE THAT 

IT HAS BEEN SELECTED TO DISTRIBUTE MAKER’S MARK IN LOUISIANA. 

At Maker’s Mark we embrace a rich tradition of bourbon making 

that spans six generations. In fact, we’re so proud of our family that we’ve developed 

a heritage team to travel the world educating folks on the finer points 

of Maker’s Mark Bourbon and bourbon in general.


Mercedes-Benz of New Orleans 

3727 Veterans Memorial Blvd., Metairie, LA (504) 456-3727 

Mercedes-Benz of New Orleans is proud to sponsor the CityBusiness 2009 

Culinary Connoisseurs. New Orleans cuisine is second to none and we all take 

pride in the reputation our restaurants bring to our city. They set the standards 

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Culinary Connoisseurs - New Orleans City Business

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