NEW ORLEANS – Restaurant R’evolution, the fine dining restaurant inside the Royal Sonesta New Orleans hotel, has named Blake Abene executive pastry chef.
“It is always a blessing to have new talent in the kitchen,” said Chef John Folse, managing partner and executive chef. “Chef Blake has made quite an impression already.”
A native of Hammond, LA, Abene is a graduate of The Culinary Institute of America in Hyde Park, NY. His professional experience includes work at the Michelin three star-rated Jean Georges and the two star-rated Corton restaurants in New York, along with the Sullivan Street Bakery, also in New York.
Abene’s interest in modern fine dining desserts began at Jean Georges, where he trained under Executive Pastry Chef Johnny Iuzzini. Abene went on to work at Corton, initially serving as chef de partie and then eventually working his way up to the position of executive pastry chef. After returning to Louisiana in 2013, he worked at the former Stella! before joining Rebel Restaurant Group as executive pastry chef for its Root and Square Root locations.
“I’m thrilled to join the Restaurant R’evolution team and to bring some creative confections to the table for our guests,” said Abene. “It’s an honor to become part of the legacies of Chefs Folse and Tramonto, taking beloved traditional Louisiana desserts and putting a modern spin on them.”
Over the years, Abene has garnered honors from numerous organizations, including the American Culinary Federation of New Orleans, which named him one of its “Best Chefs of Louisiana” in 2016. In addition, StarChefs.com named him a “rising star” pastry chef for its 2016 New Orleans class.
Restaurant R’evolution is the first joint venture of award winning chefs John Folse and Rick Tramonto, offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Restaurant R’evolution’s menu reflects a melding of the chefs’ distinct culinary styles. Steeped in the diverse historic and cultural influences of Louisiana, the menu features not only the chefs’ interpretations of New Orleans classics such as gumbo, po-boys, and beignets, but also new creations highlighting ingredients from what Chef Folse refers to as “the swamp floor pantry.”
