Melvin Rodrigue
CEO
Melvin Rodrigue has dedicated his career to cultivating the tradition and experience of one of America’s grandest fine dining institutions – Galatoire’s – and showcasing New Orleans as a world-class destination. A Louisiana native, Rodrigue joined Galatoire’s as their chief operating officer in 1997. Today, as the managing partner, he serves as the company’s President & CEO. He has led Galatoire’s to the highest of culinary distinctions, being recognized in 2005, by the James Beard Foundation as the Most Outstanding Restaurant in the United States. Working with Galatoire’s ownership group, Rodrigue opened new doors for guests worldwide to take part in Galatoire’s dining tradition in 1998, through an extensive renovation of the venerable restaurant’s second floor dining room, which had been shuttered since World War II. Growth continued with the 2012 acquisition and subsequent renovation of 215 Bourbon St., unveiling Galatoire’s “33” Bar & Steak and new private dining spaces for guests, and the 2021 addition of Galerie de Galatoire on Royal Street, a premier space conceived in the Galatoire tradition of fine dining. As part of Galatoire’s Centennial in 2005, Rodrigue co-authored the Galatoire’s Cookbook to critical acclaim.
Rodrigue is a director of the National Restaurant Association and served as chair of the Board of Directors in 2020. He also has served as a commissioner of the Ernest N. Morial Exhibition Hall Authority since 2005 to present. Rodrigue was appointed chair by Louisiana Governor Bobby Jindal in 2008 and served in this position until 2020. During his leadership, the $650 million New Orleans Ernest N. Morial Convention Center increased its reputation as a top location for the nation’s premier conventions, special events and meetings, accounting annually for more than $2.1 billion in economic impact and 23,000 jobs. Rodrigue served as the chairman of the Louisiana Restaurant Association in 2012, and continues his work on the association’s board of directors. He also sits on the board of directors of the ForeKids Foundation. His previous industry contributions include serving as treasurer of the New Orleans Tourism Marketing Corporation, the marketing force behind drawing more than 18 million leisure travelers to New Orleans each year, and the board of directors of the Louisiana Hospitality Foundation.
Rodrigue has developed new ways for Galatoire’s to connect with the community as a founder and president of Galatoire Foundation and creating the restaurant’s annual Christmas and Mardi Gras table auctions. Launched in 2006, this twice-a-year tradition has raised nearly $5 million for Galatoire Foundation and dozens of New Orleans non-profit organizations, as guests bid to reserve a table in Galatoire’s famed first floor dining room on the two busiest days of the year, the Fridays before Christmas and Mardi Gras. Rodrigue has been personally honored by Gambit Weekly as an outstanding achiever in the “40 Under 40” business category and as a member of the city’s “Power Generation” by New Orleans CityBusiness. Rodrigue lives in New Orleans with his wife, Katy Casbarian, and has four daughters, Caroline, Savanah, Eugenie and Adelaide.
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 Nicole Theriot
Director of Culinary Operations
Nicole Theriot was born and raised down the bayou in Terrebonne Parish, where she developed a deep appreciation for Louisiana’s culture, community and culinary traditions. She began her career in hospitality working in local restaurants as a server while pursuing her culinary education at the Chef John Folse Culinary Institute at Nicholls State University.
Nicole’s formative professional years were spent working under James Beard Award–winning Chef Nina Compton at Compère Lapin and the late Bywater American Bistro. She served as Executive Chef of Nicholls State University in Thibodaux, her alma mater, where she gained experience in a high-volume setting by leading the team in executing hundreds of meals for students each day. After her earlier years spent as a server, host, and bartender, Nicole chose to gain additional experience in front of house management to broaden her skill set for restaurant operations, both as a chef and as a leader. Her experience and knowledge on both sides of the restaurant drive her to continually pursue excellence and growth alongside her team.
In addition to her restaurant experience, she has also contributed to culinary education and culture as an adjunct instructor at the New Orleans Culinary & Hospitality Institute (NOCHI).
Every April, she travels to Augusta, Georgia, where she serves as Executive Chef of Augusta’s Restaurant during the Masters Tournament. This New Orleans-inspired seafood restaurant and oyster bar features two dining rooms and kitchens. It is one of the high-end dining options at Berckman’s Place, the premium hospitality offering for tournament guests.
In 2025, Nicole joined Galatoire’s as Director of Culinary Operations, overseeing Galatoire’s Restaurant, Galatoire’s 33 and Galerie de Galatoire. In this role, she is entrusted with upholding the time-honored standards of one of New Orleans’ most celebrated institutions while supporting its continued excellence across all culinary operations.
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 Sarah Arceneaux
Wine and Beverage Director
Sarah Arceneaux joined the Galatoire’s family of restaurants in 2025. Prior to this role, she spent most of her career in fine dining, including assisting in growing prestigious wine programs at home and in Texas wine country. Arceneaux discovered her passion for wine through a mentor in college who was a retired wine distribution executive. She furthered her appreciation of wine during a summer in Tuscany studying art and architecture. To Arceneaux, wine is a living, breathing creation of art – a time capsule and glimpse into the place from where it is made and the people who made it. She has worked three wine harvests since 2019, in Oregon and Ontario, Canada.
Arceneaux is Court of Master Sommeliers certified and holds the Wine and Spirits Education Trust (WSET) Level III. She earned her Bachelor of Art degree in fine arts and history from the University of Louisiana at Lafayette.
Arceneaux has a passion for teaching those around her and making the mountain of wine knowledge more accessible to anyone who wants to learn.
Maintaining a wine cellar with over 900 selections and 8,500 bottles, Galatoire’s has been named a top 10 restaurant for Burgundy by Wine Spectator. The cellar is primarily focused on Burgundy, Bordeaux and Champagne selections, with an additional emphasis on domestic wines. Galatoire’s has received the ‘Best of Award of Excellence’ by Wine Spectator every year since 2011, and Galatoire’s “33” has been awarded the same recognition since 2014.
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Melissa Webb
Assistant General Manager
Melissa Webb is a pragmatic, goal-oriented management professional with a passion for hospitality. She has spent her entire career in the restaurant industry and joined the Galatoire’s family at the beginning of 2022.
Webb takes pride in being part of a team that delivers the renowned Galatoire’s experience to every guest. She combines effective leadership skills with a hands-on management style to reach company objectives and ensure successful day-to-day operations — all while demonstrating a deep appreciation for the strong sense of family and tradition at the core of Galatoire’s company culture. Webb is a Foodservice Management Professional (FMP), possesses the WSET Level 2 in Wines certification, and is a CMS Level I Sommelier.
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David Gooch
Manager
David Gooch, a lifelong resident of New Orleans, is the manager of Galatoire’s. A son of Clarisse Galatoire Gooch and grandson of Leon Galatoire, Gooch began his career in the family business in 1967. He spent four years in the kitchen before moving to the front of the house. He earned a Bronze Star during a tour of duty in Vietnam, where he served as a combat engineer platoon leader. He holds degrees from Louisiana State University and Tulane University.
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Caroline Rodrigue
Caroline has moved through the ranks of Galatoire’s family of restaurants since 2011, when she began as a hostess and went on to work every front of the house position. In 2013, she was a member of the opening team of Galatoire’s “33” Bar & Steak. After graduating from Spring Hill College in 2015, she ventured to California, where she worked as a wine cellar intern at the Mauritson Family Winery. Caroline then moved to Manhattan where she spent four years working for Chef Daniel Boulud’s restaurant group. Upon returning home to New Orleans, she was integral in the opening of Galerie de Galatoire, where she now oversees this latest addition in the Galatoire’s portfolio. Using her unique mix of knowledge and talent, Caroline carefully curates the theatrical magic of New Orleans fine dining.
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