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“Giants of Jazz: Art…

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It's Only A Play

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

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Spanning several generations, five Puerto Rico-based artists Zilia… more

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Southern Rep Theatre…

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West Texas, 1862. "Hero" is promised his freedom from slavery in… more

Storyville: Madams…

Jun 24 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

The Historic New…

Jun 24 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

“Giants of Jazz: Art…

Jun 24 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Robert Plouffe Appointed Executive Chef for the Bourbon Orleans Hotel

FOR IMMEDIATE RELEASE   
Media Contact:                                                                                                                                    
Mark Wilson
General Manager
504 523 2222
mark.wilson@ihrco.com


Robert Plouffe Appointed Executive Chef for the Bourbon Orleans Hotel

NEW ORLEANS - October 31, 2011 - The Bourbon Orleans Hotel announced today the appointment of Chef Robert Plouffe as executive chef for the 218-room boutique property in the French Quarter of New Orleans.  Plouffe will be responsible for kitchen staff leadership and banquet and restaurant food production at the property.

"We are delighted to welcome Chef Robert to the hotel," said General Manager Mark Wilson. "With 20 years of international kitchen and food preparation experience, Chef Robert is a creative, diligent and quality focused individual and will be a great asset to the Bourbon Orleans team, guests and clients."

Most recently Plouffe was Sous-Chef de Cuisine with Aramark Corp, providing his management and culinary skills in directing the food preparation operations for the 3 million square foot New Orleans Convention Center.

Chef Robert's experience includes Pastry Chef Responsibilities at the new Roosevelt Hotel in New Orleans, and five years with executive positions within kitchens of the Hilton Luxury Collection in New Orleans Jamaica, & Fort Lauderdale.   

Although Chef Robert's passion is as a pastry chef, his early career began in Montreal, Canada as chef and owner of a group of restaurants.  He gained extensive international experience in St Thomas and St Croix, Virgin Islands before joining Hilton in Jamaica.

Plouffe received a Diploma in Culinary and Pastry at the Institute de Tourisme et d'Hoteliere du Quebec, and has completed internships in Tours, Laval and Paris, France.

About the Bourbon Orleans Hotel
The Bourbon Orleans Hotel (http://www.bourbonorleans.com/) is a 218-room, 28-suite luxury property located in the center of the French Quarter of New Orleans, between Royal and Bourbon Streets.  It is a leader in small meetings and formal catering events in the city, and offers luxurious amenities such as heated courtyard saltwater pool, Bourbon Oh! Bar, Roux Restaurant for breakfast and dinner, and free high speed wireless internet, in room coffee, and bottled water.  The Bourbon Orleans is a member of the New Orleans Hotel Collection. 

About the New Orleans Hotel Collection
The New Orleans Hotel Collection is a group of seven fine hotels in the New Orleans metropolitan region owned by local investors.  Comprised of the Bourbon Orleans, Dauphine Orleans, Hotel Le Marais (formerly the St. Louis Hotel), Wyndham Riverfront, Audubon Cottages, Crowne Plaza New Orleans Airport and the new Hotel Le Marais, these are boutique and small upscale meeting hotels in prime locations throughout the city. For more information, visit the web site: http://www.neworleanshotelcollection.com/.

 

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