Our team is happy to welcome Patrick Sterling as our new manager of Bar R’evolution!
In his role as Bar R’evolution manager, Sterling will lead in the creation of seasonal craft cocktails, curate various menus, train the front of house staff and develop related promotional programs for the venue. He brings more than 15 years of experience in the cocktail, mixology and hospitality industries. Most recently, Sterling worked as bar director at the Chicago location of Colorado-based farm to table restaurant group, The Kitchen.
“I’m excited to be a part of this team and to create something special with Bar R’evolution,” said Sterling. “It’s an honor to join such a rich culture and legacy when it comes to fine spirits and cocktails, especially in a place like New Orleans.”
Throughout his career, Sterling has practiced as an independent beverage consultant, lending expertise to a wide variety of venues in creating beer, wine, spirit and craft cocktail menus, as well as developing bartending training programs. In addition to his most recent position with The Kitchen, he was the head bartender at the Michelin Bib Gourmand award-winning restaurant, Gather. He also worked in numerous venues, ranging from the James Beard and Michelin Star awarded restaurant, Blackbird in Chicago, the Ritz-Carlton Chicago, The 2e Lounge inside The Pierre Hotel in New York, plus the fine dining location, Bacchus, in Milwaukee.
Sterling holds a master’s degree from DePaul University, as well as a bachelor’s degree from the University of Wisconsin-Madison. He has also received beverage industry training and certifications at the prestigious Beverage Alcohol Resource Group B.A.R 5-day program, The Midwest Wine School WSET program, Gary Regan’s Master of Service “Cocktails in the Country” class, and has been certified through the AOC of Armagnac at the Armagnac Academy in New York
“We’re thrilled to welcome Patrick as he leads our team at Bar R’evolution,” said Chef John Folse, managing partner and executive chef of Restaurant R’evolution. “He brings a tremendous wealth of knowledge to our craft cocktails and mixology program, and I’m confident he’ll help grow and expand Bar R’evolution’s reputation as a leading tastemaker in New Orleans.”
Bar R'evolution offers chef-driven, seasonal cocktails inspired by modern takes on "gilded age" libations from the pre-Prohibition era. Its menu features reinterpretations of classic the libations like the Old Fashioned, Manhattan, Cobbler, Sour and the Absinthe Cocktail. The program incorporates small-batch local spirits and bitters, as well as house made syrups and chef-crafted ratafias, the French-influenced fruit cordials that have been produced in Louisiana kitchens for generations. Bar R'evolution also features an array of seasonally rotating craft beers from local breweries including Abita Brewing Company and NOLA Brewing. In addition, Restaurant R’evolution maintains a world-class selection of 10,000 bottles of wine from around the world, as well as a comprehensive wine-by-the-glass program to complement the bar’s cocktail selection.
For more information on Bar R’evolution and its cocktail program, or to view selected craft cocktails and beer menu offerings, click here.
Jana Billiot has been named chef de cuisine of the iconic New Orleans fine-dining establishment, Restaurant R’evolution, located at 777 Bienville St., inside the newly renovated Royal Sonesta New Orleans hotel in the heart of the French Quarter. Previously, Billiot served as Restaurant R’evolution’s executive sous chef. In her new role, she will oversee menu execution and kitchen operations, while developing seasonal offerings and specialty dishes.
“I could not be happier to support Jana’s promotion to the position of chef de cuisine of Restaurant R’evolution,” said Chef John Folse, managing partner and executive chef. “It’s a natural evolution for her. She is Louisiana born and bred. She hunts, she fishes, she understands the culture and food of Louisiana,” he added. “We are proud to have Jana enhance our talented team and our fine restaurant. She has truly earned it.”
Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the "seven nations" that formed Louisiana's culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.
“I’m thrilled,” said Billiot. “It’s every culinarian’s dream to be named chef de cuisine. What more spectacular restaurant to lead than Restaurant R’evolution.”
Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010.
“Jana was a dynamo in TRU’s kitchen,” said Tramonto. “She had incredible precision, talent and kitchen vision beyond her years. When I learned she was looking to return to Louisiana, I knew there was only one place she should call home—R’evolution.”
Billiot took the helm of Restaurant R’evolution in her role as chef de cuisine on February 6.
