Melvin Rodrigue
Independent Restaurants Category
President & CEO of historic Galatoire’s, Melvin has dedicated his career to cultivating the tradition and experience of one of America's grandest fine dining institutions and showcasing New Orleans as a world-class destination. Melvin 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 2005 to present. He was the chairman of the Louisiana Restaurant Association in 2012 and continues on the association's board of directors. He also sits on the board of the ForeKids Foundation.
As founder of the Galatoire Foundation, Rodrigue has initiated new ways for Galatoire’s to connect with the community. The Foundation has granted more than $3.8 million to local non-profit organizations since its inception.
In Melvin’s Own Words
How did you get your start in the foodservice industry?
I began as a food runner while going to school at Tulane. I quickly fell in love with the business and never left it.
What do you enjoy most about your career in foodservice?
I enjoy the high energy, making customers happy with lasting memories and most of all participating in people’s success stories. It’s been very rewarding to mentor people and watch them grow. There is no business that provides growth opportunities like the restaurant business.
Tell us about a proud moment you’ve had along the way.
Mentoring aspiring restaurateurs. Winning the Beard award for best restaurant in the country. -hairing the Natl Restaurant Association during the start of the Pandemic in 2020. Possibly the hardest and most important thing I’ve ever done considering the magnitude of it. It was nothing like what I expected when I was given the nod by my peers to begin the officer rotation several years prior. Obviously, no one knew. It wasn’t the typical ride around the merry-go-round of a chairman but I was proud to be there for my industry
How would your team describe you as a leader?
Collaborator. High energy. Focused. Tough question!!! Hope that’s what they say!
What advice do you have for someone new to the foodservice industry?
Be passionate, inspired and take initiative. Ask 100 questions a day of someone that’s willing to answer and you’ll know you’re asking the right person. The rest will happen organically if you’re humble and patient.
What does being an IFMA Silver Plate recipient mean to you?
Pride. I’m honored and humbled. No one appreciates anything more than being recognized by their peers.
What is your favorite meal?
Homemade Italian. Meatballs, lasagna, manicotti, chicken Parmesan etc.
Melvin Rodrigue was nominated by Ecolab
