Cafe Milano

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General Manager, Jessica Crochet, has been with Caf Milano since 2006. She began as a server, became an Assistant Manager in 2008, and worked her way up to her current position. Our whole team strives to create a memorable dining experience, whether it is your first visit or your hundredth, she says. She will continue to lead Caf Milano & Aficionados in its pursuit to live up to our customers high expectations.

Aficionados Manager, Rachel Hogenstad, started working as a server for Caf Milano in 2004. Her bartending career began at Aficionados about seven months later. She was Assistant Bar Manager for the past four years and was promoted to Manager in February of 2009. I enjoy all of our customers. Not only are they customers, but they are friends. Our atmosphere consists of great entertainment, an intimate setting and knowledgeable bartenders, all of which make your night out a memorable one.

Chef Brian Berry, after working at several restaurants in his hometown of Thibodaux, Louisiana, earned a degree in Culinary Arts from the Chef John Folse Culinary Institute at Nicholls State University in 1999. While in school, he was accredited for his research used in Chef John Folse's book Hot Beignets & Warm Boudoirs. Thereafter, he completed an externship at South Sea's Resort on Captiva Island, Florida. Upon his return to Louisiana, he went back to work in several local restaurants, including the world famous, Commander's Place in New Orleans. Now with 14 years of fine dining experience under his belt, he is happy to be the Chef here at Cafe Milano, where he has worked for nearly 7 years. Chef Brian notes, &#8220I am surrounded by a group of very talented chefs and co-workers. We all work together to produce a cuisine that not only holds true to the Italian motif of the restaurant but quite often recognizes our classical French and rustic Cajun roots.&#8221