Restaurants

HOSPITALITY/TOURISM

GORDON STEVENS

Partner and Co-Founder Cafe Beignet Restaurants

A veteran of the tourism industry for more than 45 years, Stevens is the co-founder of Cafe Beignet — which has several locations in or near the French Quarter — and CEO of the New Orleans Steamboat Company and Gray Line New Orleans. He’s been active in many civic and professional organizations, including the New Orleans Chamber and the Catholic Foundation.

Education: Loyola University (BS) Go-to Restaurant: Galatoire’s, Desi Vega Metairie Nonprofit Cause: Catholic Community Foundation Hidden Gem: Ralph’s on the Park bar happy hour Best Fest: French Quarter Fest Hobby/Passion: “Reading, travel and being with my 15 grandchildren” Heroes: “My mom. My grandfathers.”

HOSPITALITY/TOURISM

ROBERT THOMPSON

Founder

Angevin & Co.

As a bartender and waiter in the early 1990s, Thompson bounced from the U.S. to the UK, gaining experience and sowing the seeds for his career in restaurants and hotels. “There’s not a single area of what I do for a living where creativity and innovation don’t rule the day,” he said. “I get to create products that people love and circumvent problems all day long.”

Education: Regis University (BA) Hidden Gem: “It was the Dungeon in the French Quarter when I was younger, and now it’s Pizza Domenica on Magazine.” Advice: “Don’t try to be the smartest person in the room. Being smarter than half is enough as long as you outwork the other half.” Nonprofit Cause: Liberty’s Kitchen

RESTAURANTS

MARV AMMARI

CEO

Creole Cuisine Restaurant Concepts

In 1989, Ammari began his hospitality career by taking over a small daiquiri shop in St. Bernard Parish. With help from his brothers, Zeid and Richy, he’s since grown the business into Creole Cuisine Restaurant Concepts, a company that now owns more than 20 restaurants, including Broussard’s, Tommy’s, Cafe Maspero and the Bombay Club.

Hidden Gem: “Napoleon House. It’s a step back in time, and a great place to enjoy a classic cocktail.” Nonprofit Cause: “Personally and professionally I support the important work of the New Orleans Mission.” Best Fest: French Quarter Festival Advice: “Try to learn one thing and teach one thing every day.”

RESTAURANTS

SCOTT BALLARD

Owner

Ballard Brands

Starting their careers as Smoothie King and PJ’s Coffee franchisees, the Ballard brothers (Scott, Paul and Steven) formed a restaurant and hospitality group whose brands include PJ’s Coffee of New Orleans, WOW American Eats and New Orleans Roast Coffee & Tea. In 2018, the company partnered with investors to buy Ideation Hospitality group, led by celebrity chef Jose Garces.

Education: Tulane University Hidden Gem: Le Bon Temps Roule on Thursday night! Advice: “Be passionate and honest about what you want to do and you will always have a good day.” Nonprofit Cause: Fore!Kids Foundation Hobby/Passion “Golf, hiking, travel and the outdoors!”

RESTAURANTS

DICKIE BRENNAN

Owner and Managing Partner

Dickie Brennan & Co.

This third-generation restaurateur has left his own mark on Louisiana’s culinary history. His restaurants include Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House, Tableau and Acorn Cafe. He is a founding member of the New Orleans Culinary and Hospitality Institute and, in 2021, was appointed chairman of the board of the Louisiana Tourism Association.

Education: Loyola University New Orleans (BS), Louisiana State University (BA) Go-to Restaurant: “That would be like picking your favorite child!” Best Fest: French Quarter Fest Advice: “Leave it better then you found it!” Nonprofit Cause: NOCHI Hero: “My dad”

RESTAURANTS

RALPH BRENNAN

President and CEO

Ralph Brennan Restaurant Group

A third-generation scion of the family whose name is synonymous with New Orleans restaurants, Brennan got his start at the iconic French Quarter establishment that bears his name. His portfolio now includes Brennan’s, Napoleon House, Red Fish Grill, Ralph’s on the Park and cafe NOMA in the New Orleans Museum of Art. He’s a former CPA with PricewaterhouseCoopers.

Education: Tulane University (BS) First Job: Prep cook at Brennan’s Dream Career: “I’d definitely be a professional golfer!” Advice: “My aunt, Ella Brennan, told me, ‘Opportunity walks in your door every day.’” Poboy Pick: Fried shrimp Snoball Style: Nectar cream BIZNEWORLEANS.COM

RESTAURANTS

EDGAR CHASE IV

Owner and Chef

Dooky Chase

Chase is the latest member of his family to lead the famed Dooky Chase’s Restaurant, which started as a sandwich shop in 1941 and evolved into an iconic spot for Creole fine dining. Over the years, the restaurant has fed a long list of notables, including Duke Ellington, Thurgood Marshall, James Baldwin, Ray Charles, George W. Bush and Barack Obama.

Education: Le Cordon Bleu (MBA), Dillard University (BS) Did You Know? After graduating from college, Chase worked in the finance department at Entergy. After Katrina, he rejoined the family business to help rebuild. Celebrity Hotspot: Recently, Beyonce and Jay-Z also have dined at the famous restaurant.

RESTAURANTS

HENRY COAXUM

President and CEO Coaxum Enterprises

Launched in 2002, Coaxum Enterprises serves as the management arm for Coaxum’s three McDonald’s restaurants. He serves as the 2021 chairman of the Business Council of New Orleans and chairman emeritus of the New Orleans Business Alliance, as well as on numerous community boards. In 2018, Coaxum was inducted into the National Black College Alumni Hall of Fame.

Education: Indiana University Bloomington (MPA), Talladega College (BA) Go-to Restaurant: The Munch Factory Best Fest: Jazz Fest Advice: “Think about what your legacy should be.” Hobby/Passion: Fishing Nonprofit Cause: UNCF and United Way of Southeast Louisiana

RESTAURANTS

NINA COMPTON

Chef/Owner

Compére Lapin, Bywater American Bistro

This James Beard Award-winning chef fell in love with New Orleans while filming “Top Chef” and has since made the city home to her two acclaimed restaurant ventures. Originally from St. Lucia, Compton brings people together over dishes “infused with colors, flavors and cultures from around the world,” all while showcasing her artistic culinary craftsmanship.

Education: The Culinary Institute of America at Hyde Park (AD) Nonprofit Cause: Son of a Saint Dream Career: R&B singer Fave Jazz Fest Food: Prejean’s pheasant, quail and andouille gumbo Snoball Style: Bananas Foster Hidden Talent: Gardening

RESTAURANTS

AL COPELAND JR

CEO and Chairman of the Board

Al Copeland Investments

Copeland leads the management company that operates the Al Copeland Family of Restaurants (named for his father), along with Diversified Foods & Seasonings and a hotel division. He is a franchisee and owner of several Copeland’s and Popeyes restaurant locations, the trustee of the Copeland Family Trust, and president of the Al Copeland Foundation.

Nonprofit Cause: Al Copeland Foundation, cancer research Best Fest: French Quarter Fest Hidden Talent: Auto racing Fave Jazz Fest Food: Fireman Mike’s shrimp and grits Fave Parade: Endymion and the St. Augustine Marching 100

RESTAURANTS

TOMMY CVITANOVICH

Owner Drago’s

Along with his mother, Klara, Cvitanovich owns Drago’s restaurant, which started in Metairie in 1969 and now includes locations in New Orleans, Baton Rouge, Lafayette and Jackson, Mississippi, that employ roughly 400 people. Cvitanovich is known for inventing the charbroiled oyster, as well as for his industry advocacy, philanthropy and efforts to revitalize the Fat City neighborhood.

Education: University of New Orleans Go to Restaurant: “That’s a toss-up. It’s somewhere between Bud’s Broiler and Popeyes.” Nonprofit Cause: Sunshine Kids Best Fest: The Dubrovnik Summer Festival Hidden Gem: “Sitting in the courtyard of Brennan’s restaurant enjoying a meal” Hobby/Passion: “My family”

RESTAURANTS

PAT GALLAGHER

Owner and Chef

Pat Gallagher’s 527 Restaurant & Bar

This chef and restaurateur opened his first restaurant in 1973, and has since started multiple iconic dining establishments, including Pat’s Rest Awhile, Gallagher’s on Front Street, 527 Restaurant and Bar, and Gallagher’s Grill. He’s also served as executive chef at many establishments over his long career, including the original Ruth’s Chris Steak House.

Education: University of Louisiana at Lafayette (BA) On the Horizon: “The growth of Pat’s Rest Awhile and possibly a new project in Mandeville” Nonprofit Cause: Humane Society Who’d Play You in a Movie? Danny McBride! Fave Jazz Fest Food: Mirliton dressing and crab cakes

RESTAURANTS

JOHN DENNIS GEORGES

CEO

Georges Enterprises

Georges is best known as a gubernatorial and mayoral candidate, as well as the owner of The Times-Picayune and New Orleans Advocate. His company is a conglomerate that also includes Imperial Trading Company, AMA Distributors, and Galatoire’s restaurant. Georges has served on more than 50 boards and supports local and national charities, focusing on faith-based and education groups.

Education: Tulane University (BS) Highlight of Leadership: “Making a difference in my community, the lives of my employees and the lives of the customers we serve” Advice: “Stick to what you love.” Go-to Restaurant: Mosca’s Best Fest: Greek Fest Hidden Gem: Li’l Dizzy’s Café

RESTAURANTS

STAN HARRIS

President and CEO

Louisiana Restaurant Association

Harris leads one of the largest trade associations in Louisiana and represents an industry vital to the state’s economy. “We’re continuing to navigate the recovery,” he said. “Some of our members are still struggling with staffing and limiting days or hours of operation. Our role is to provide the programs to attract, train and retain the workforce needed to recover and grow.”

Education: Louisiana State University (BS) Advice: “Become a great listener and try to find the one thing that is most important to your next success.” Go-to Restaurant: “I stick with the classics, Galatoire’s at present. They have elevated their brand.” Hidden Gem: Cure

RESTAURANTS

EMERIL LAGASSE

Owner and Chef

Emeril’s

An acclaimed chef and restaurateur, Lagasse’s accomplishments include opening more than a dozen restaurants, authoring 19 cookbooks and receiving several prestigious accolades including a Humanitarian of the Year award from the James Beard Foundation. He is also the founder of the Emeril Lagasse Foundation, which provides youth with culinary education and mentorship.

Education: Johnson and Wales University (BS) Advice: “Taste your food when cooking.” Poboy Pick: Fried shrimp, fully dressed, from Domilise’s Hidden Talent: “I’m decent at pinball.” Go-to Restaurant: Commander’s Palace Snoball Style: Bananas Foster from Hansen’s SnoBliz

RESTAURANTS

DONALD LINK

Executive Chef and President

Link Restaurant Group

The James Beard Foundation has honored this local chef with awards for Best Chef South (Herbsaint, 2007), Best American Cookbook (“Real Cajun,” 2009) and Best New Restaurant (Pêche Seafood Grill, 2014). Alongside chef-partner Stephen Stryjewski, he also co-founded the Link Stryjewski Foundation to “nourish, educate and empower the youth of New Orleans.”

Go-to Restaurant: “Lilette. Chef John Harris and I have been close friends since line cooking together at Bayona in the 90s.” Advice: “Do what you love and learn to be great at it.” Nonproft Cause: Son of a Saint, Kingsley House, and Roots of Music Hobby: “I’m an avid tennis player.”

RESTAURANTS

MELISSA MARTIN

Founder and Chef

Mosquito Supper Club

In 2014, Martin opened Mosquito Supper Club, a communal, family-style restaurant on Dryades Street near the Uptown Martin Wine & Spirits. A native of Chauvin, Louisiana, Martin is known for her fresh takes on Gulf seafood. She’s earned praise from Bon Appetit, Food & Wine, NPR and other sources, and has been nominated for two international culinary awards.

Education: Loyola University (BA) On the Horizon: “I’m working on a new book!” Nonprofit Cause: No Kid Hungry Advice: “Don’t go to culinary school.” Fave Parade: Krewe du Vieux Poboy Pick: Shrimp, dressed, extra pickles and lots of Louisiana hot sauce. Fave Jazz Fest Food: Softshell crawfish poboy

RESTAURANTS

TI ADELAIDE MARTIN

Co-Proprietor

Commander’s Palace

Martin credits her mother, Ella Brennan, for setting her on the path to becoming a successful restaurateur, author and community figure. In addition to running a seven-time James Beard Award-winning family business alongside her cousin, Lally Brennan, Martin is a co-founder of both Picnic Provisions & Whiskey and the New Orleans Culinary & Hospitality Institute.

Education: Tulane University (MBA) Go-to Restaurant: Picnic Best Fest: Bayou Boogaloo Hidden Gem: “Jewel of the South! Not so hidden anymore!” Advice: “Do not suffer the curse of low expectations.” Heroes: Leona Tate and Doreen Ketchens BIZNEWORLEANS.COM

RESTAURANTS

PETER NGUYEN

Owner

Banh Mi Boys

This New Orleans native was 26 when he opened his first restaurant in a storefront adjacent to his family’s Texaco station on Airline Drive in Metairie. Banh Mi Boys creatively blends traditional banh mi offerings with flavors and ingredients from around the world, including Korean bulgogi and Hawaiian loco moco. Now there’s a Magazine Street location and more on the way.

Go-to Restaurant: GW Fins Advice: “Make your passion your job.” Hidden Gem: Pizza Delicious Best Fest: French Quarter Festival Best Part of Job: “I love putting smiles on people’s faces.” Who Do You Admire? “My parents” Nonprofit Cause: No Kid Hungry

RESTAURANTS

JOAQUIN RODAS

Founding Chef and Managing Partner

Bacchanal Fine Wine and Spirits

Born in El Salvador, Rodas grew up in Los Angeles before moving to New Orleans in 1995. Following his post-Katrina move to Chicago, Rodas returned to the city and said his passion for wine and cuisine was ignited by his work in the Windy City, as well as some great New Orleans chefs, which inspired him to start his own venture in the city’s iconic Ninth Ward.

Go-to Restaurant: Paladar 511 Hidden Gem: Piccola Gelateria Hero: Chef Adolfo Garcia Nonprofit Cause: Made in New Orleans Foundation Best Job Aspect: “The incredible people that I’ve gotten to work with and the incredible people that have been our guests.” On the Horizon: “God willing, profitability!”

RESTAURANTS

MELVIN RODRIGUE

COO

Galatoire’s

Rodrigue is the caretaker of one of the city’s grandest fine-dining institutions, Galtatoire’s, which has become particularly notable for its Friday lunches. He joined Galatoire’s in 1997, and has led the restaurant to the highest of culinary distinctions: being recognized in 2005 by the James Beard Foundation as the “most outstanding restaurant in the United States.”

Education: Tulane University Work Highlight: “Helping people make memories” First Job: Stock boy Advice: “Stop talking and listen.” Who Do You Admire? “My parents” Best Fest: Jazz Fest Hobbies: Golfing, fishing and hunting Nonprofit Cause: Fore!Kids Foundation

RESTAURANTS

KERRY SEATONSTEWART

Owner and Operator

Willie Mae’s Scotch House

Seaton-Stewart runs Willie Mae’s Scotch House, which was opened by her grandmother in 1957 and is famous for its fried chicken and other Southern staples. In 2005, the James Beard Foundation named Willie Mae’s “America’s classic restaurant for the Southern region.” The restaurant has also earned acclaim from the Food Network and the Travel Channel.

Comfort Food: In contrast to the fine dining atmosphere at Dooky Chase’s, located nearby, Willie Mae’s was designed to recreate the experience of eating at your grandmother’s house. Did You Know? Hurricane Katrina forced the restaurant to close, but with the help of the Southern Foodways Alliance and other organizations, it was able to reopen in 2007.

RESTAURANTS

EMILY SHAYA

Co-Founder and Director of New Projects

Pomegranate Hospitality

With her celebrity chef husband, Alon, Shaya co-founded an award-winning hospitality group that boasts critically acclaimed restaurants in New Orleans and Denver. Drawing on her background in entrepreneurship, real estate development and finance, she manages expansion opportunities and works alongside the team to develop new projects from inception through opening.

Education: Tulane University (MBA, BS) Hidden Gem: Backstreet Cultural Museum Go-to Restaurant: Tan Dinh Best Fest: Jazz Fest On the Horizon: “We recently opened Saba’s Lounge, a place to hang out and enjoy a bottle of wine and hummus when 5 o’clock rolls around.” Nonprofit Cause: Center for Reproductive Rights

RESTAURANTS

GREGOIRE TILLERY

Owner

We Dat’s Chicken & Shrimp

Tillery started We Dat’s Chicken & Shrimp in 2013, when he cashed in his 401(k) to buy a food truck. Almost a decade (and 265,000 Instagram followers) later, We Dat’s Chicken and Shrimp has five locations and a national reputation for its “wuzzam” wings and philanthropic efforts. The restaurant’s purple and gold color scheme is an homage to Tillery’s alma mater, Edna Karr High School.

Go-to Restaurant: We Dat’s Chicken & Shrimp Best Fest: Fried Chicken Fest Hidden Gem: Pra_LEES and Morrow’s Nonprofit Cause: Son of a Saint On the Horizon: “We just signed our franchise disclosure document to start legally franchising” Advice: “Never give in or up! No idea is a bad idea when starting a business.”