• Melvin Rodrigue

• Jeff Conaway

• Nathan Gresham

Galatoire’s Bistro announces the appointment of Roberto Bustillo as executive chef.

With 16 years in the culinary field, he began his career in high school at his family’s restaurant. He went on to work at a number of prestigious restaurants and hotels in New Orleans. In 1998, Bustillo was first hired at Galatoire’s as a lead line cook. He went on to become chef de cuisine at the Ritz-Carlton in New Orleans. From there, he served as chef de cuisine at the Ritz-Carlton Lodge Reynolds Plantation in Greensboro, Ga. A Louisiana native, Bustillo returned to New Orleans where he held the position of executive chef at the W New Orleans.

Last year, Bustillo returned to Galatoire’s with a wealth of knowledge and experience. At the restaurant, he served as executive sous chef, under executive chef Brian Landry and helped steer the flagship restaurant where he began more than 10 years ago.

“Chef Bustillo began his career with Galatoire’s as a young aspiring cook. He returned to Galatoire’s as an experienced and capable chef,” said Chief Operating Officer Melvin Rodrigue. “Galatoire’s Bistro is an important part of who we are and what we do. We have some exciting plans for Galatoire’s Bistro on the horizon. I am confident in Chef Bustillo’s ability to carry the torch and continue the Galatoire’s tradition as executive chef in Baton Rouge.”
Bustillo earned a degree in Culinary Arts from Fort Lee Culinary School in Virginia. He served honorably for six years in the United States Marine Corps.