Carlos Ramirez
General Manager

Luis Ochoa
Assistant General Manager

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.

Wine Director

At first glance, there may seem to be few parallels between studying Russian in college and becoming a wine professional. For Molly Wismeier, however, the connection between these life experiences is palpable. “In a lot of ways, working with wines encompasses things I am passionate about: history, culture, languages,” she explains. “Wine itself is a language, and working in a restaurant with guests, I am, in many ways, a translator. I help them understand and choose the wines that are right for them.” Wismeier sees wine as something that touches on her roots in Iowa, where food was always an important part of her family life.

After graduating from the University of Iowa with a degree in Russian, Wismeier relocated to Denver and freelanced as a translator. To ensure a steadier income, she also worked part time at restaurants, landing her first sommelier position in 1999 at Enoteca Wine Bar. Wismeier quickly realized that she enjoyed working with wine, and the job opened her up to new career possibilities.

Relocating to Chicago in 2002, Wismeier continued to learn on the job, working as a sommelier at Cru Cafe for three years before moving to Ambria, where she maintained a 1,000-bottle wine list that emphasized Burgundy, Bordeaux, and Spanish wines. In 2004, Wismeier completed the introductory exam from the Court of Master Sommeliers, and in 2005 became sommelier at the venerable Charlie Trotter’s, where she managed the restaurant’s world-renowned wine program and was responsible for educating staff about wine and service. In 2007, Wismeier became director of wine and spirits for Cenitare Restaurants, in Buffalo Grove, IL. In this capacity, she oversaw training of staff, including sommeliers, for three restaurants. In 2009, Wismeier joined Epic restaurant in Chicago as wine director and helped propel it to local and national acclaim, including a “Best New Restaurants” nod from Esquire magazine.

In 2010, chefs John Folse and Rick Tramonto approached her with an opportunity to work with them on Restaurant R’evolution, the first restaurant project under their new Home on the Range restaurant development company. The opportunity to move to New Orleans—a city renowned for its culinary and cultural history—was one she could not pass up. “New Orleans is an epicenter for food, wine, art, and so much more,” she notes. “It embodies the best of all the things I love in one place.” Restaurant R’evolution at the Royal Sonesta New Orleans opened in the French Quarter in June 2012.

In her role as wine & spirits director at Restaurant R’evolution, Wismeier focuses on maintaining a world-class selection of wines from around the world, with an emphasis on the seven nations that originally settled Louisiana and make up the backbone of what has become known as Creole cuisine. Wismeier’s wine list also features selections from emerging wine-producing regions, including Lebanon, Slovenia, and Greece, among others. 

Selected in February 2015 by Food & Wine magazine as one of the top sommeliers in the country, Wismeier was referenced by the publication as “an exceptional talent scout, she stocks her 10,000 bottle wine cellar with impressive old vintages from lesser-known talents as well as superstars.”  Under her guidance, Wine Enthusiast magazine twice selected Restaurant R’evolution among  “America’s 100 Best Wine Restaurants” in 2013 and 2014.  And, in its first year of operation, New Orleans Magazine also declared R’evolution “Restaurant of the Year”.

Outside of the dining room, Wismeier is a notable presence at a number of wine and food events around the world. She has appeared at the prestigious Pebble Beach Food and Wine festival as one of 25 top sommeliers from around the country. Whenever possible, she enjoys exploring the ever changing cultural landscape of New Orleans.  As a lover of history, Wismeier particularly appreciates her French Quarter residence that was once occupied by the great American playwright Tennessee Williams.
Patrick sterling
Bar R'Evolution Manager

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

Haeja Sanchez
Restaurant Floor Manager

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