In a place where business meetings convene, family and friends dine together and celebrations ensue, it takes a people person to manage the energy of such a diverse crowd on any given day of the week.
That is exactly the business climate Lucas Molbert, the general manager of Galatoire’s Bistro of Baton Rouge, was looking for when he got into the restaurant industry his senior year of college.
Since the iconic New Orleans institution opened its doors to Baton Rouge in 2013, Molbert has been working to recreate the tradition and brand established in the Big Easy back in 1905 with a modern spin unique to Baton Rouge residents.
As Molbert tells Business Report for its new Executive Spotlight feature, he gained valuable experience in the industry working at restaurants including Ruth’s Chris before joining the Galatoire’s team. He says his most satisfying professional accomplishment came at Ruth’s Chris, where he was the first first person in the local restaurant’s history to move up the ranks from buser to manager, all in a two-year time span.
“It helped give me the tools and foundation to excel and further expand my knowledge and expertise in the restaurant community,” he says.
Read the full Executive Spotlight Q&A with Molbert. Here’s a sample of what you’ll find:
What is your favorite thing on the Galatoire’s menu and why?
“Soft-shell crab when in season. It’s flash fried topped with jumbo lump crab and a barbecue beurre blanc sauce. It brings back memories of enjoying them with my father on fishing trips while growing up.”
