Broussard’s Announces New Executive Chef Shapiro
NEW ORLEANS— Creole Cuisine Restaurant Concepts has hired Jake Shapiro as the new executive chef at Broussard’s Restaurant. “Chef Jake is a seasoned culinary professional with more than 15 years of experience in some of New Orleans best known kitchens,” states Marv Ammari, CEO of Creole Cuisine Restaurant Concepts. “As we approach Broussard’s 100th year, he will help us continue the legendary hospitality and culinary excellence for which it has become known.”
Shapiro is a New Orleans native with a Bachelor of Science degree in hotel, restaurant, and tourism administration from the University of New Orleans. He most recently worked for Dickie Brennan & Co. as a sous chef at Dickie Brennan’s Steakhouse. Prior to that, he held the same position at Palace Café, Tableau and Bourbon House. “Growing up in New Orleans you have a great deal of respect for the history and reputations of the great restaurants,” Shapiro said. “Having this opportunity to work with Creole Cuisine at Broussard’s, a fixture in the dining scene for nearly a century, is a dream; and I am excited to be a part of the next 100 years.”
Overseeing the leadership team with Shapiro, is Rebecca Schattman, who serves as general manager. Schattman was hired in June. She began her career in the service industry by working at restaurants including Emeril’s Delmonico. Schattman has also worked with Tales of the Cocktail, the industry’s original non-profit cocktail festival. “While I was raised in Fort Worth, Texas, New Orleans is definitely my home,” said Schattman. “I can’t wait to take my experience in the service industry and apply it with the team at Broussard’s and across the Creole Cuisine family.”
Broussard’s is also excited to announce that it has expanded its successful Sunday brunch to include Saturday, as well. The weekend jazz brunch menu includes traditional starters such as turtle soup and lump crab ravigote salad. Brunch classics include steak and eggs Broussard and Southern fried chicken & waffles. Broussard’s specialties include broiled black drum Rosalie and pecan crusted grilled pork loin chop. As always, bottomless mimosas are available and eye openers are handmade in the Empire Bar. Valet parking is now available.
Creole Cuisine Restaurant Concepts includes upscale restaurants (Broussard’s, Kingfish, The Bombay Club, Boulevard American Bistro, Tommy’s Cuisine, and NOSH), casual restaurants (Royal House Oyster Bar, Bayou Burger & Sports Company, LeBayou Restaurant, Pier 424 Seafood Market, Chartres House, Café Maspero, The Original Pierre Maspero’s, and Creole House Restaurant & Oyster Bar), multiple Big Easy Café and Daiquiris, as well as special event venues, Bourbon Vieux and Marché. Creole Cuisine was recently named for the second year in a row as a “Top Workplace” in the New Orleans area by NOLA.com and The Times-Picayune.