He hopped on a plane and landed in Hyde Park, NY at the elite Culinary Institute of America studying under the guidance of certified master chefs. After Katrina, Josh realized that there was no place like home. He immediately hmade plans to get back to the land of crawfish and Louisiana blue crabs.
Since then, he has taken home many honors and accolades including 1st Place at the Louisiana Food and Wine Experience and being the founder of the first New Orleans supper club, The Salty Swine.
It goes without saying though, that Josh’s most meaningful accomplishment, is his family. His two kids can be found watching and learning, just as he did, either in the kitchen of Nuvolari’s, or his kitchen in Madisonville.
In the rare time that he is not at the restaurant, he is typically on his little bass boat coasting down the Bogue Falaya.
Hailing from Arabi , Louisiana , Rene has been working in the restaurant Industry for over 30 years, running food and beverage operations for some of the biggest hotels in New Orleans. Rene has been able to hit the ground running here at Nuvolari’s by focusing on the guest experience and developing an outstanding wine menu.