Anthony Spizale — Executive Chef
Appointed as Executive Chef of The Rib Room in 2000, Chef Anthony Spizale, a native of New Orleans, has had the privilege of working with some of the finest New Orleans’ celebrity chefs. Most memorable, Chef served as “right hand man” to the world renowned Chef Jean-Louis Paladin during his 1991 stint in the Rib Room kitchen.
Chef Spizale has received a number of accolades since taking the lead in the Rib Room kitchen, including:
* “Best of Savory” in the Southern Comfort Cook-Off, (2001)
* Chef of the Year for the Omni Hotels Corporation (2001)
* One of five “Top Chefs to Watch” by Louisiana Cookin’ Magazine (2003)
The Rib Room Restaurant has also received awards since Spizale’s residence as Executive Chef, one of which was being named a top 10 restaurant in New Orleans. Chef Spizale serves as the chef for one of the Vintner Dinners during the annual New Orleans Wine and Food Experience. In June of 2004, he won a gold Fleur de Lis Culinary Award, and in the 2008 Grand Tasting took a “Best of Show” prize. In 2009, Chef Spizale was again awarded “Best of Show” along with an award for “Best Presentation.” He was also one of several featured chefs at a James Beard Centennial Dinner held by Omni Hotels in New York City in 2008.
A native New Orleanian raised in an Italian family, Chef Spizale recalls fond memories of growing up with great food and wine as an integral part of his life. He chose to pursue his career through the city’s Delgado Community College Culinary School Program and excelled by graduating with honors. Chef Spizale joined the Rib Room’s Culinary Staff in 1990 and continued to build his resume and hone his culinary skills with specialized classes at every possible opportunity. His hands-on training includes international food and wine promotions and extensive training tours sponsored and organized by Omni Hotels.
Kyle Gibbs & Dwayne Butler — Sous Chefs
Newly appointed Sous Chef Kyle Gibbs and Veteran Sous Chef Dwayne Butler bring varied perspectives to the plate, and Rib Room guests are reaping the benefits of this union.
Kyle loves keeping up with culinary trends such as molecular gastronomy, while Dwayne is more influenced by traditional Creole cuisine. Both feel they have found the perfect balance by working with one another.
“We motivate each other to try different things, to find middle ground between the old and the new,” Dwayne said.
Kyle agrees, “The Rib Room is one of New Orleans’ great traditions, so we don’t want to push the envelope too much. But today’s consumer is so food savvy that we also want to showcase new and interesting items on the menu.”
Michael Juan — Restaurant Manager
Join us in welcoming Restaurant Manager Michael Juan. Michael has more than 25 years of restaurant management background and has been recognized by New Orleans CityBusiness’ Culinary Connoisser for his work as Maitre D’ and Sommelier. You’ll be certain to run into him next time you are at the Rib Room. In fact, he’ll probably stop at your table to make sure you are enjoying your meal.