We operate 6 high-energy, high-experience, award-winning independent restaurants and a gourmet catering company, each differentiated by concept, cuisine, audience, and service style. The RBRG brand stands for quality with a reverence for local offerings and a proven ability to modern¬ize classics - conceptually, culinarily and spatially. Ultimately what sets us apart are our people who believe in the magic of our mission and deliver on that promise every shift, every day. Ralph is one of eight 3rd generation cousins operating New Orleans-style restaurants in New Orleans, Houston, and southern California. You’ll find our concepts in the New Orleans’ French Quarter (Brennan’s, Napoleon House, Red Fish Grill), Mid-City (Ralph Brennan Catering & Events, Ralph’s on the Park), in the New Orleans Museum of Art (Café NOMA) and the Downtown Disney District at Disneyland in Anaheim, California (Ralph Brennan’s Jazz Kitchen). A tireless advocate for the restaurant industry and for the city and people of New Orleans, Ralph is a current board member of Children’s Hospital New Orleans which for many years has held a special place in his heart. Additionally, Ralph is on the Culinary Institute of America’s Board of Trustees. Mission: Make people happy and enjoy the thrill of doing so Core Values: personal and professional growth, guest service above all else, community and social responsibility, integrity & innovation Here are just a few of the awards the Ralph Brennan Restaurant Group has been honored to receive over the years... Ralph Brennan: -“Restaurateur of the Year” – New Orleans Magazine -“Top 50 Power Players” – Nation’s Restaurant News -“Gold Plate Award Restaurateur of the Year” – International Foodservice Manufacturers Association -Former President of the National Restaurant Association -Former President of the Louisiana Restaurant Association -Former President of the New Orleans Restaurant Association Leadership & Staff: -Haley Bittermann (corporate executive chef, RBRG) named "Top Female Achiever of the Year" – New Orleans Magazine -Charlee Williamson (executive vice president, RBRG) named 2x “Woman of the Year” – New Orleans CityBusiness Magazine -Slade Rushing (executive chef, Brennan’s) 4x “Best Chef: South Finalist” – James Beard Foundation -Austin Kirzner (executive chef, Red Fish Grill) “Best in Culinary Arts” – Millennial Awards -Titus Perkins (executive kitchen manager, Brennan’s) "Faces of Diversity Award” winner – National Restaurant Association Educational Foundation -Patrick Brennan (sous chef, Brennan’s) inaugural “NextGen Award” winner – Louisiana Restaurant Association Industry: -“Ivy Award” – Restaurant & Institutions Magazine -"Top 25 Coolest Multi-Concept Restaurants" – Restaurant Hospitality Magazine -“Employer of Choice” – National Restaurant Association Educational Foundation Local: -"Best Places to Work in New Orleans" 2003- 2017 – New Orleans CityBusiness Magazine -“10 Most Popular of New Orleans' Best Restaurants” – NOLA.com | The Times-Picayune (Ralph’s on the Park) -“Restaurant of the Year” – New Orleans Magazine (Brennan’s) -“Top 10 Best New Orleans Restaurants” – NOLA.com | The Times-Picayune (Brennan’s) -6x “Best Po-Boy” – Oak Street Po-Boy Festival (Red Fish Grill) National: -"Best Restaurants in the World" – Condé Nast Traveler (Brennan’s) -“Top 10 Best Restaurant” – Southern Living (Brennan’s) -“Best Seafood Restaurants in the United States” – Travel + Leisure Magazine (Red Fish Grill) -"America's Best Museum Restaurants" – Travel + Leisure Magazine (Café NOMA)
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Titus has been with us through all the challenges and triumphs at Brennan's Restaurant for the past 10 years but he has been with the Ralph Brennan Restaurant Group for 30 years. He worked his way up from dishwasher to Kitchen Manager, proving that hard work and dedication will pay off. Titus is really the one who keeps us on the path to success and we are grateful for his services every day.
It's FINALLY Restaurant Week! Red Fish Grill is kicking-off the celebration at dinner with 3 Course Menu for $60. FIRST COURSE (choice of) Fried Green Tomatoes and Pickled Shrimp Sweet Corn and Crawfish soup Truffled Watermelon and Creole Tomato Caprese Salad SECOND COURSE (choice of) Oak Wood Grilled Sword [cannellini beans, house made alligator chorizo, sauteed spinach, blistered tomatoes, basil pistou] Blackened 5oz Beef Tenderloin [twice baked Louisiana blue crab potato, grilled asparagus, red wine reduction] Pan Roasted Redfish [Bayou crawfish etouffee, fried pickled okra, and popcorn herb rice] THIRD COURSE (choice of) Bourbon Pecan Pie Passion Fruit Crème Brûlée Louisiana Blueberry Cobbler
We're #hiring a new Executive Sous Chef- Red Fish Grill in New Orleans, Louisiana. Apply today or share this post with your network.
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5 of the Best Restaurants in New Orleans for Cajun and Creole Dining Brennan's Restaurant © BRENNAN’S https://lnkd.in/g4-CMzFP
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Corporate Training Manager @ Ralph Brennan Restaurant Group | Recruitment, Training, Restaurants
Brennan's is hiring! Come join our team......