Carl de Gersdorff: General Manager
Carl de Gersdorff draws on more than 25 years of diverse hospitality experience as General Manager for Broussard’s Restaurant to create a refined yet welcoming experience for guests.
De Gersdorff’s career began in various management positions in restaurants in Boston, Chicago, New York and Washington, DC. He garnered a passion for service and refinement at The Ritz Carlton Hotel Company where he served as a manager in the food and beverage, sales, dining and catering departments, from 1990 – 2000. De Gersdorff then accepted a position as General Manager with the Chart House Restaurants in Alexandria, Virginia and Philadelphia where his experience resulted in increased sales and lowered food costs for the legendary restaurants. In 2005, he moved on to the position of Director of Restaurant Operations at the JW Marriott Hotel in New Orleans, followed by The Eden Roc Renaissance Resort in Miami Beach. De Gersdorff then, in search of a new challenge, became Executive Chef and Owner of Van Wyck Catering in Sedona, Arizona, where he catered events from 2 to 200.
Creole Cuisine Restaurant Concepts was fortunate to have Carl return to New Orleans in the spring of 2016 when he joined the team at Broussard’s.
Neal Swidler: Executive Chef
Neal Swidler is the Executive Chef of the iconic Broussard’s Restaurant in the French Quarter. Chef Neal has 20 years of experience in executive level restaurant management and concept development. He spent many years in some of the best kitchens in New Orleans, including Chef Emeril Lagasse’s Delmonico and NOLA Restaurant, as well as Chef Mike Fennely’s Mike’s on the Avenue. Chef Neal also specialized in unique start-up and multi-unit concepts serving as Corporate Chef for the JFB Corporation, which owns Juan’s Flying Burrito and Slice restaurants, before opening his own original concept, Lucky Rooster. Lucky Rooster was awarded New Orleans Best Asian Mash-Up Restaurant in 2013, within six months of opening.
Originally from Chicago, Chef Neal graduated from University of Arizona, then attended the prestigious Culinary Institute of America in Hyde Park, New York where he graduated at the top of his class with honors. Chef Neal resides in New Orleans and owns Popstars Icicle Treats with his three teenage daughters.