Rib Room Names Tom Wolfe Executive Chef

NEW ORLEANS – The Omni Royal Orleans announced Tom Wolfe as their newly appointed executive chef for its Rib Room restaurant.

         An award-winning chef who fine-tuned his culinary abilities at some of New Orleans’ most esteemed restaurants, Wolfe said he will add an exciting new dimension to the hotel’s Zagat-rated restaurant, banquet and private party facilities through his innovative take on contemporary dining and traditional New Orleans cuisine.

         Wolfe brings more than 20 years of experience in all aspects of the restaurant world to the Rib Room, including apprenticeships at distinguished restaurants such as the Brennans’ family-owned Mr. B’s Bistro and later at Emeril Lagasse’s Emeril’s Restaurant, where he mastered positions such as pastry, saucier and butcher stations, as well as executive sous chef for six years of his eight-year tenure. He was executive chef and owner of Wolfe’s of New Orleans and the former Peristyle Restaurant.

         Wolfe developed the concept for Wolfe’s in the Warehouse in the Marriott Convention Center New Orleans, which is still operating under his name today. Prior to moving back to New Orleans to take over the helm of the Rib Room, Wolfe spent the past several years in Mississippi and Alabama and most recently Louisiana Pantry in Orange Beach, AL.

         “We are proud to have Chef Wolfe on our team to continue the strong tradition of the Rib Room with an appreciation of its place in New Orleans’ culinary culture,” Krystof Kucewicz, director of food and beverage, said. “Chef Wolfe is tremendously talented and grew up with a passion for preparing traditional Louisiana cuisine and expanding on it to create complex flavors that maintain its relevance.”

         The Rib Room’s benchmark rotisserie remains a focal point featuring rotisserie prime rib and steaks, seafood and fowl, with contemporary selections that go well beyond the classics. Wolfe joins a team of innovative professionals on the Rib Room culinary team, including Food and Beverage Director Kucewicz, Pastry Chef Thomas Weindel and Culinary Supervisor Jenny Frught.

         Chef Wolfe was named one of five chefs to watch in the United States by Esquire Magazine and a Rising Star Chef in 2003. His restaurant concepts have been recognized by Zagat, Bon Appetit and Wine Spectator Magazine. Wolfe received the Gold Medal for Food at the New Orleans Wine and Food Experience Grand Tasting in 2003, 2004 and 2005.

         Other defining moments in Chef Wolfe’s career include his invitation to host a dinner at the prestigious James Beard House in New York City, where he worked alongside chefs such as Charlie Trotter and Larry Forgione. He began his career by starting a catering business, which taught him the basic principles of owning a business in the food industry, before enrolling in Delgado University’s Culinary Arts program.

         The Rib Room offers a fine dining experience in an elegant setting at one of the most historic hotels in New Orleans. Winner of the prestigious Zagat Award, the Rib Room offers classics such as slow roasted prime rib of beef, aged steaks, fresh Louisiana seafood, and an award-winning champagne brunch on Sunday. Home of the $2 “Washbucket Martini” every Thursday and Friday afternoon, the Rib Room Bar is well known as a local celebrity hangout. The Rib Room is open daily for breakfast, lunch and dinner.

         Omni Royal Orleans offers Rib Room diners complimentary valet parking in the hotel garage for up to three hours.

 

 

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