NEW ORLEANS— Creole Cuisine Restaurant Concepts announced several new leadership positions within the company, bringing nearly 70 years of combined experience to the multi-concept family of restaurants.
Jorge Henriquez has been hired as the Chief Operating Officer for the Upscale Division, Christopher Ycaza has been promoted to Corporate Beverage Manager, and Carl Degersdorff has been hired to replace Ycaza as the new General Manager at Broussard’s.
“Our company is quickly growing and we’re thrilled to have Jorge, Chris, and Carl with their vast experience and knowledge of the hospitality and beverage industry,” states Marviani Ammari, Chief Executive Officer of Creole Cuisine Restaurant Concepts.
Creole Cuisine Restaurant Concepts reps said Henriquez is a strong leader and very passionate about hospitality. He graduated from LSU in 1998 and entered into a corporate restaurant training program in Tampa, FL before joining the Brennan Family at Commander’s Palace, and later Dickie Brennan and Co. He has garnered nearly 25 years of experience in hospitality management, quickly working his way up from kitchen manager to general manager. “Jorge’s operations management experience will enhance our current upscale concepts and future expansions as we continue to grow,” Ammari said.
Ycaza served as Broussard’s General Manager since 2013. Prior to Broussard’s, Ycaza was the General Manager at Galatoire’s Restaurant for just over 5 years. During that time, he not only served as GM, but also as Wine Director, developing an aggressive wine program. Ycaza has also received a basic certification for the Court of Master Sommeliers. “Chris’ high level of energy, motivation and enthusiasm for food and wine have greatly increased our successes and in this new position, he will continue to help us reach our goals,” Ammari said. “He is a highly valued and respected team member and will be a leader in growing our company further.”
Degersdorff draws on more than 25 years of diverse hospitality experience as General Manager. “Carl’s refined, yet approachable personality will serve him well as our new leader at Broussard’s,” Ammari said.
His career began in various management positions in restaurants in Boston, Chicago, New York and Washington, DC. He garnered a passion for service and refinement at The Ritz Carlton Hotel Company where he served as a manager in the food and beverage, sales, dining and catering departments, from 1990 – 2000. Degersdorff then accepted a position as General Manager with the Chart House Restaurants in Alexandria, VA, and Philadelphia where his experience resulted in increased sales and lowered food costs for the legendary restaurants. In 2005, he moved on to the position of Director of Restaurant Operations at the JW Marriott Hotel in New Orleans, followed by The Eden Roc Renaissance Resort in Miami Beach. Degersdorff then, in search of a new challenge, became Executive Chef and Owner of Van Wyck Catering in Sedona, AZ, where he catered events from 2 to 200. He returned to New Orleans in the spring of 2016 when he joined the Creole Cuisine team.
Creole Cuisine Restaurant Concepts includes upscale restaurants (Broussard’s, Kingfish, The Bombay Club, and Boulevard American Bistro), 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 the “Top Workplace for Large Companies” in the New Orleans area by NOLA.com and The Times-Picayune.
Carl Degersdorff
