About

Celebrating 100 Years

Broussard’s first opened its doors in 1920 when prominent local chef Joseph Broussard married Rosalie Borrello and they moved into her childhood home on Conti Street. They lived in the apartment upstairs, while Broussard worked downstairs to create a five-star restaurant where he masterfully combined the local Creole cuisine with classic French dishes inspired by his formal Parisian culinary training. In 1966, longtime steward Joseph Segretto took over, and in the 1970s, he renovated the restaurant with the Marcellos. Beginning in the 1980s, Evelyn and Gunther Preuss graciously maintained the restaurant for decades, until the Ammari family acquired it in 2013.

Today, Executive Chef Jimi Setchim continues the tradition of a French and Creole influenced menu. “It’s an honor to work in a kitchen with so much history and culture,” said Setchim. “I’m fortunate to have the opportunity to create special menus for this year that will both honor and celebrate the past while moving forward for the next 100 years.” Thank you for joining us as we celebrate 100 years of dining in the French Quarter.

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Chef Jimi Setchim, Executive Chef

Born and raised in Greenwich, Connecticut, Jimi Setchim fell in love with cooking in his mother’s kitchen. He attended The University of the South in Sewanee, Tennessee, and worked in local restaurants throughout his years there. After making several trips to New Orleans during college, he fell in love with the city and following graduation made it his home.

Jimi was hired as a line cook at Palace Café in 2006 and worked his way up to sous chef. In the summer of 2015, he was promoted to Executive Sous Chef of Bourbon House. With two years of executive leadership experience and more than a decade in the kitchen, Jimi took the position of Executive Sous Chef of Tommy’s Cuisine, NOSH, Tomas Bistro and Broussard’s. His hard work, dedication and positive attitude landed him the Executive Chef position at Broussard’s Restaurant & Courtyard where he is leading the grande dame restaurant into its second century.

Jimi is an avid gardener, growing a variety of sustainable fruits and vegetables for use at home. He and his wife enjoy making sauces, vinegars, tinctures, and healing salves from the harvests of their garden. They live in the Irish Channel with their two dogs.

Chef Jimi Setchim

Ammari Family History

We are proud to carry on the tradition of fine cuisine and hospitality that Broussard’s Restaurant has shared with its diners for the last century. We look forward to welcoming guests with the same passion and desire for good food and impeccable service for the next 100 years.” – Marv Ammari

In 1989, Marviani Ammari was a young entrepreneur with a vision to create a thriving business and a passion for the hospitality industry. He was able to turn vision into reality by opening his first Daiquiri Bar & Café. Marv’s brother, Richy, joined the business while attending college and began learning the operations portion of the business. As the youngest Ammari brother, Zeid grew up watching his siblings successfully grow the company and quickly learned that he wanted to follow in their footsteps. Zeid started working in a café during high school. While in college, he worked his way through various management positions in the company.

As the three brothers continued to open more daiquiri locations, a strong family business was born. In 2003, they opened their first restaurant, Chartres House. Within days of Hurricane Katrina, the Ammaris returned to New Orleans and committed themselves to rebuilding the city, which led them down a greater path of expansion.

In 2013, the Ammaris were honored to be chosen by Gunther and Evelyn Preuss to take over the reins of Broussard’s Restaurant in the French Quarter. This long-standing gem is considered one of the grande dame dining establishments of New Orleans, and has served French-Creole cuisine for 100 years.

Today, Creole Cuisine Restaurant Concepts owns and operates twenty restaurants, several daiquiri shops, and four special event venues. The company employs over 1,000 people. Creole Cuisine Restaurant Concepts is currently involved with more than 15 local non-profit organizations and gives back to the community what New Orleans has given to them—hope for a successful future.

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