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Chef
Doyle Orlando
- Executive Chef
 One
might say that Doyle Orlando’s journey has come full circle. The
newly named Executive Chef of Jacmel Inn in Hammond began his
third tenure with the restaurant this month, and feels like he’s
come home.
“There’s a real feeling of family at Jacmel,” said classically
trained Orlando. “Everyone works together as a team. And the
ambiance makes both the customers and the employees feel like
they belong.”
“We’re
thrilled to have Doyle back with us,” said Paul Murphy, co-owner
of . “He has a
real history here and brings a lot to Jacmel Inn—organization,
creativity, consistency—all of which are vital to the success of
a restaurant.”
Destined to become a chef,
Orlando was immersed in the food industry since boyhood—from
working on a farm with his maternal grandfather, himself a
retired chef, to hanging out in the deli of the Black Cat
Grocery in w, owned by his father, uncle and paternal
grandfather.
“You could say I grew up
surrounded by food,” said Orlando, who hails from the small town
of er, outside of Hammond.
At the age of 18, Orlando began
working at as a dishwasher to help with college expenses
while attending Southeastern Louisiana University in Hammond. He
worked at various positions at the restaurant throughout his
college years. After graduation, he decided to continue his
education at the famed Culinary Institute of America in New
York, but never forgot the initial training that he received at
Jacmel.
After graduating from the
Culinary Institute, 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.
Returning to Jacmel as the new Executive Chef, Orlando blends
his own personal style with the traditions he knows so well from
his six years of combined history at the restaurant.
“The menu at evolves
weekly,” said Murphy, “which will give Doyle the opportunity to
showcase his recipes. And we’ll also maintain the stalwarts that
we’re known for, like our Roast Duckling, Fresh Gulf Fish, and of
course, our steaks.”
In addition to these menu
mainstays, much of the feel of the restaurant has remained
unchanged since its opening in 1977. The atmosphere is themed
after the Creole city of , Haiti, and namesake Italian
pirate Jacques D’Mello, self-proclaimed ruler of the town at its
inception. Although the restaurant has expanded over the years
on the sprawling 2.5 acre site, it has maintained the tone of
casual sophistication that is a nautical mix of New England and
the Caribbean.
The restaurant is located at 903
E. Morris St. in downtown Hammond and is open every day except
Monday for dinner and for lunch on Wednesday, Thursday, Friday
and Sunday. For more information, call (985) 542-0043 or visit
www.jacmelinn.com. Reservations are preferred, but not required.
Due to popularity, it is suggested to book early for holiday
banquets.
In addition to Inn,
restaurateurs Murphy and partner Rick Colucci also boast two
other area establishments: Brady’s Restaurant in downtown
Hammond, and Nuvolari’s Italian Restaurant in Mandeville. |
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