Loading...
Our Team2019-01-30T19:25:02+00:00

Our Team

Desi Vega’s Seafood and Prime Steaks: More Surf, New Turf

General Manager Kevin Delaune

General Manager Kevin Delaune

Delaune, who grew up on the Westbank, began his career in the restaurant business when he was 15 working at Chi Chi’s while in school and never he left the business. “It’s a business that moves 100 miles per hour all the time. It’s a chase every day, it feels like you are chasing something and I enjoy that,” said Delaune. He worked at Commander’s Palace for five years. “I did everything from running food to becoming assistant Maitre D’ and even helping to manage the restaurant at some point,” remembers Delaune. With 22 he became one the youngest captains at Commander’s. During that time Dalaune got to know Emeril Lagasse. Lagasse opened his own restaurant Emeril’s in 1990. Delaune started working there and continued to work with him opening up five of Lagasse’s restaurants in the city and out of town. “After a long and wonderful career with Emeril’s it was just time for me to move on,” said Delaune.

Desi Vega’s Seafood became the 6th restaurant he opened up. After about 37 years in the restaurant business the “chase” is still on. ”We have gotten a lot of accolades for our service, but I won’t let anybody be satisfied where we are right now we will continue to strive.”

What makes this place special: “We are bringing a really good brand to this area, that is not franchised. And we are trying to offer a service on a level that I don’t think you can find in this area anywhere.”

Recommended dish: Chopped Steak

Favorite King Cake: “I have never been a chaser of King Cakes”

Favorite Bakery: HI-Do Bakery

Assistant General Manager Micheal Gindy

Desi Vega's Assistant General Manager Micheal Gindy

Gindy, who grew up in Marrero, wears many hats at Desi Vegas’s: he is the bar manager, wine director and floor manager. “I am a jack of all trades,” Gindy joked. Fresh out of high school in 2003 Gindy, who grew up in Marrero, started working at Emeril’s. Then, Gindy opened up Tommy’s Wine Bar, which was right across from Emeril’s. RioMar winebar was the next place where Gindy worked for about three years. “I was able to jump around restaurants because my school schedule was also a factor in all of that.” Gindy has a degree in surgical technology. He worked at Children’s Hospital for four years while also working at RioMar and later GW Fins. Then Gindy got a job at Mr. John’s where he stayed for nine years working with Desi. There he also helped develop the wine list.

So far, Gindy has worked in the restaurant business for about 16 years. “I am very meticulous about consistency. If you don’t have consistency you won’t have repeat customers, that’s how you build relationships your your clients,” explained Gindy.

What makes this place special: “I think the family vibe we have here makes this place special. All the servers we have here get along with each other there is no animosity here and everybody works together,” said Gindy. “When everybody helps each other out the restaurant runs much more efficient which leads to a better guest experience.”

Recommended dishes: Escargot, Grilled Tuna, Creme Brulee Martini

Favorite King Cake: “I don’t eat sweets.”

Event Manager Monique Roussel

Desi Vega's Event Manager Monique Roussel

Roussel, who born and raised in Metairie, started out in the restaurant business at the New Orleans Airport Hilton. She then started working at Walt Disney World in 1998. After 2011 Roussel came back to New Orleans and worked at Emeril’s Delmonico. Within a year she moved to Emeril’s Tchoup Chop in Orlando, then Emeril’s Miami and Atlanta. In 2014, Roussel and her husband opened up their own restaurant in Sandestin, Florida. Roussel returned to New Orleans and since she had build a good relationship with Desi Vega and others during her time with Emeril she was hired to work at Desi Vega’s Seafood and Prime.

Desi Vega’s is a great place for your next corporate of private event. “Our event menu is really popular. We take items that are favorites on our a la carte menu and put them on our event menu,” Roussel explained

What Makes this place special? “Metairie needed this I think this is a very good fit for Metairie.”

Recommended dishes: Gulf Fish Almondine, Crab Cake

Favorite King Cake: Haydel’s

Bakery: Maurice French Pastries

Executive Chef Robert Bruce

Bruce, a New Orleans native, started out in the restaurant business as a Freshmen in High school working for “Andrew Martin’s Cajun Cuisine as a dishwasher in 1976. “It was so much fun, it was a blast,” Bruce remembers. The next summer Bruce worked as a Galley Boy on oil rigs. A year later Bruce started at Christian’s as a prep cook then worked the broiler there. He was just 17 years old. After graduating from high school Bruce went to Johnson and Wales University where he graduated with an Associate’s degree in culinary arts. He then got his Bachelors degree in hotel restaurant management from Florida International University. After returning to New Orleans Bruce started out as Sous Chef at Upperline and then worked at Maylie as a line cook. After that he got a job at Commander’s Palace.

Altogether Bruce has worked at 42 New Orleans Restaurants including Emeril’s, where he was a Sous chef for Emeril Lagasse, Palace Cafe, Ruth’s Chris, Chophouse New Orleans, and Mr. John’s. Bruce opened up 22 restaurants including Desi Vega’s Seafood and Prime Steaks. Only ten of those restaurants have closed all the rest of them are open to this day.

What Makes this place special: “Desi lets me do what I wanna do, which is great.” At Desi Vega’s Seafood and Prime customers have a lot of choices. Since the restaurant is in the suburbs, “I can create relationships with customers,” says Bruce. Unlike the French Quarter where there are millions of tourists, the Metairie location allows him to develop a relationship with your clients here in Metairie. “I get to know exactly how you like your steak cooked,” Bruce explained. “I love the food, I love the ambiance and I love my clientele,” he added.

Recommended Dishes: Salad Louie, Gulf Fish Almondine, New York Strip, Twin Tails, Desi’s Prime Meatballs. “We trim our own meat,” Bruce added.

Favorite King Cake: McKenzie’s

Favorite Bakery: Maple Street Patisserie