Jacmel Inn

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EXECUTIVE CHEF - DOYLE ORLANDO Doyle began working at Jacmel Inn during his first year at Southeastern Louisiana University. During his four year career he rose to the sous-chef position. After graduating in Business Management, he continued his education at the famed Culinary Institute of America (CIA) in New York, but never forgot the initial training that he received at Jacmel. After graduating from the CIA, he continued his tutelage at various restaurants—under Chef Gary Fonseca at Carter Plantation in Springfield and in an externship with renowned Iron Chef John Besh at Restaurant August in New Orleans. As the Executive Chef at Jacmel, Orlando blends his own personal style with the traditions he knows so well from his history at the restaurant. MANAGER - CHANC KINCHEN Chanc entered the service industry in 1995 at Trey Yuen restaurant in Hammond, LA where he rose to bar manager within a few years. While holding a management position at C'est Bon restaurant and general management and chef title at the Caboose Steakhouse in Independence, LA, Chanc attended both LSU and SLU. He joined the Jacmel Inn staff while finishing his last year at SLU and graduating in Business Management. Chanc became manager in early 2007. OWNER - PAUL MURPHY A seasoned professional in the restaurant industry, Paul along with his partner Rick Colucci, own two other area restaurants, Brady's in Hammond, LA and Nuvolari's in Mandeville, LA. Nuvolari's is managed by Wallace Simmons. SUNDAY: Brunch 11 a.m. - 3 p.m., Dinner from 3 p.m. TUESDAY - SUNDAY: Dinner from 5 p.m. WEDNESDAY - FRIDAY: Lunch 11:30 a.m. - 2 p.m.

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