Jeff Conaway
General Manager
225-753-4864-ph | 225-753-4862-fax
Jconaway@galatoires.com
Jeff Conaway fell in love with food and restaurants as a dishwasher at the age of 15. He has since cooked, bartended, served and managed a variety of restaurants, hotels and private clubs in a career that has spanned two decades nationwide. Following graduation from the California Culinary Academy in San Francisco, Conaway became a Sous Chef for Mallard’s Restaurant in Modesto, California. After moving from the kitchen to the dining room, he assumed the position of Food and Beverage Manager for the Ritz-Carlton Hotel in Washington, DC and later became the Director of Banquets for Brook Hollow Golf Club in Dallas, Texas.
In 2005, Conaway joined the Galatoire’s family in Louisiana—shortly after Hurricane Katrina led to the opening of its Baton Rouge Bistro. Today, he oversees all operations at Galatoire’s Bistro, including the $1.5 million remodeling effort that created a banquet space for parties of up to 120 guests. Additionally, Conaway acts as the Bistro’s Wine Director, maintaining the 200-bottle wine list, which won the 2007, 2008, and 2009 Wine Spectator Best Of Award of Excellence. |
