With ground level entry into the restaurant industry, Averriel M. Thomas began his illustrious career at the World renowned Commander’s Palace in 1980. After serving as a waiter he was soon promoted to
“Captain”. It is in this position that Averriel targeted his talents for supervising and training wait staff in
the fine dining niche.
After Averriel’s thirteen-year tenure at Commander’s Palace, he then ventured to Emeril’s in the New Orleans’s Warehouse District as a Dining Room and Back-house Manager. Supervising dining
room activities and establishing an intense, detailed oriented training program for all front of house employees were the
focus of his duties.
In 1998 Chef Emeril opened Emeril’s
Delmonico Restaurant and Bar where he called upon Averriel to be the Assistant General Manager and Private Party Coordinator. Here he personally shaped and operated the Private Party department, while continuing
to train wait-staff and supervise dining room activities. Averriel booked and produced the absolute experience in Private
Parties. And, in the tradition of Café Brűlot,
under the direction of Chef
Emeril, Averriel created an after dinner coffee drink named in
his honor, Café Averriel. He also had the privilege to appear
as a guest of Chef Emeril on the Emeril Live Show in New York.
In Late 2000, the owners of a startup and more casual fine dining restaurant,
Herbsaint, approached Averriel to become its first General Manager, affording him
the opportunity, once again, to work with one of New Orleans’s
finest chefs, Susan Spicer. At Herbsaint Bar and
Restaurant Averriel utilized his depth of experience with fine dining, wine service and motivational training until 2003.
Averriel’s noteworthy advancement in the hospitality and service industry
has been one of anticipation and excitement. His experience clearly defines him as innovative, challenge motivated and growth
oriented. It is because of these qualities, in September 2003 after being approached and courted by the executives, Averriel
accepted the coveted General Manager’s position of the Smith & Wollensky Restaurant and Doc Smith’s
Upscale Sports Bar in New
Orleans. It was in
this 30,000 square feet, ninety employee, prestigious Steakhouse that Averriel was responsible for all sectors and positions.
Following the 2005 devastation of Hurricane Katrina, Averriel relocated to
the Dallas area and served as General Manager of York Street
Restaurant. It is also in this season
that Averriel’s secret passion and pastime hobby moved from a dream into a “Now” reality and
The Fat Creole Tomato Catering Company was born. After working with and watching celebrity Chefs like
Paul Prudomme, Emeril Lagasse' and Susan Spicer, Averriel is now stirring a "buzz" of his own through his Eclectic,
Creole Cuisine.
In late 2006, Averriel was called upon, once again, by the Vice President
of the Emeril’s Family of Restaurants where he led the Emeril’s Atlanta Restaurant team as General Manager
until May, 2008.
Though
Averriel is broadly recognized for his many successes in the hospitality and service industry, He’s also recognized
as an official family man. The married, proud father of three is a member of the Louisiana Restaurant Association, The Georgia
Restaurant Association, and the Georgia Chamber of Commerce.
Averriel has worked in the Restaurant Industry for more than 25 years.
