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I N D U S T R Y P R O M O T I O N S 17

Bringing together professionals from all over the country and supporting sustainable, family-run wineries, Camerata’s extensive wine list and quality service standards make it one of the top wine bars in the country. A native of Boston, Poldoian’s resume includes all facets of the industry from back of the house experience at Lambert’s Cove Inn and Cakes by Liz kitchens, both in Martha’s Vineyard, and various positions with the Hillstone Restaurant Group in both California and Texas. From manager-in-training to his rise to beverage manager, he was responsible for budgeting and inventory, reconstructing bar programs to increase profitability, educating staff and much more.    Camerata is open daily from 4 p.m. to 2 a.m. serving delicious beverages complemented by a thoughtful food menu curated by seasoned chef Erin Smith with favorites remaining from former employee, Felipe Riccio.         ABOUT CAMERATA AT PAULIE’S

The name Camerata was taken from Florentine Camerata, a group of artists, musicians, intellectuals in Renaissance Florence, Italy. The term, “camerata”, means room or chamber where gatherings are held. Owner Paul Petronella was inspired by this term because of its Italian heritage; he created an unpretentious meeting place where guests can enjoy delicious beverages, complemented by a thoughtful food menu curated by seasoned chef Erin Smith with favorites remaining from former employee, Felipe Riccio. Camerata also strives to be a place of learning, whether it is about wine, literature or history. Camerata is open daily from 4 p.m. to 2 a.m. and sells bottles of wine at retail.

RESTAURANT R’EVOLUTION

NAMES NICOLAS ROUET WINE DIRECTORE D I R E CT OR Restaurant R’evolution, the renowned fine-dining establishment located at 777 Bienville St. inside the newly renovated Royal Sonesta New Orleans hotel, has named Nicolas Rouet as wine director. “Nicolas brings more than a decade of diverse wine program and sommelier experience to R’evolution,” said Chef John Folse, managing partner and executive chef. “We are excited to introduce his fresh ideas and exceptional pairings to our guests.” 

Rouet studied at the famed Lycée Hôtelier François Rabelais in France, furthering his education through notable work at the Michelin three star-rated Paul Bocuse Restaurant in Lyon and Chef Bernard Loiseau’s restaurant in Burgundy. To learn more about Rouet or the wine program at Restaurant R’evolution, including its expansive list of selections and renowned wine cellar space, visit www.revolutionnola.com/.  

Rouet’s professional background and expertise in the restaurant and hospitality industries includes work in premier venues across the globe. Throughout his career, Rouet has successfully led front of house operations, while overseeing teams of more than 25 employees at top-brand hotels and among high-end restaurants and bars. Most recently, Rouet served as head sommelier for L’Atelier de Joel Robuchon at the Four Seasons New York and Picholine Restaurant, rated one and two Michelin stars respectively. Familiar with all aspects of the industry, Rouet helped open Restaurant Le Paradou in Washington, D.C., which earned Esquire Magazine’s Best New Restaurant title in 2006. He then went on to manage Restaurant Ortolan in Los Angeles.

ABOUT RESTAURANT R’EVOLUTION

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. Located inside the iconic Royal Sonesta New Orleans hotel in the heart of the French Quarter, Restaurant R’evolution’s menu reflects a melding of the chefs’ distinct culinary styles.

“I’m thrilled to join the Restaurant R’evolution team,” said Rouet.

w w w. f o o d b e v m a g . c o m | J a n u a r y 2 0 1 7

Food & Beverage Magazine January 2017  

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