STAFF DIRECTORY

 
Carlos Ramirez
General Manager

cramirez1@sonesta.com
504-553-2277

 
Luis Ochoa
Assistant General Manager

lochoa@sonesta.com
504-553-2277

JANA BILLIOT
Chef de Cuisine

Jana Billiot was named chef de cuisine on February 6. Previously, Billiot served as Restaurant R’evolution’s executive sous chef. In her new role, she oversees menu execution and kitchen operations, while developing seasonal offerings and specialty dishes.

Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the "seven nations" that formed Louisiana's culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.

Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010.

Nicolas Rouet
Wine director

nrouet@sonesta.com
504-553-2277

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.

“I’m thrilled to join the Restaurant R’evolution team,” said Rouet. “The flavors of Cajun and Creole cuisine are an exciting palette to work with, and I can’t wait to share my knowledge and love of wine with 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.

Patrick sterling
Bar R'Evolution Manager

psterling@sonesta.com
504-553-2277

As Bar R’evolution manager, Sterling leads the creation of seasonal craft cocktails, curates various menus, trains the front of house staff and develops related promotional programs for the venue. He brings more than 15 years of experience in the cocktail, mixology and hospitality industries. Most recently, Sterling worked as bar director at the Chicago location of Colorado-based farm to table restaurant group, The Kitchen.

Throughout his career, Sterling has practiced as an independent beverage consultant, lending expertise to a wide variety of venues in creating beer, wine, spirit and craft cocktail menus, as well as developing bartending training programs. In addition to his most recent position with The Kitchen, he was the head bartender at the Michelin Bib Gourmand award-winning restaurant, Gather. He also worked in numerous venues, ranging from the James Beard and Michelin Star awarded restaurant, Blackbird in Chicago, the Ritz-Carlton Chicago, The 2e Lounge inside The Pierre Hotel in New York, plus the fine dining location, Bacchus, in Milwaukee.

Sterling holds a master’s degree from DePaul University, as well as a bachelor’s degree from the University of Wisconsin-Madison. He has also received beverage industry training and certifications at the prestigious Beverage Alcohol Resource Group B.A.R 5-day program, The Midwest Wine School WSET program, Gary Regan’s Master of Service “Cocktails in the Country” class, and has been certified through the AOC of Armagnac at the Armagnac Academy in New York.

Blake Abene
Executive Pastry Chef

jabene@sonesta.com
504-553-2277

A native of Hammond, Louisiana, Abene is a graduate of The Culinary Institute of America in Hyde Park, New York. 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.

 
Haeja Sanchez
Restaurant Floor Manager

hsanchez@sonesta.com
504-553-2277

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