Creole Cuisine Restaurant Concepts
Danielly Reis is a seasoned professional in the hospitality industry, currently serving as a Manager at Creole Cuisine Restaurant Concepts since March 2017. Prior experience includes a managerial role at Texas de Brazil from January 2016 to January 2017, and a position as Mk Manager at Macy's from October 2011 to December 2015. Danielly began a career in the hospitality sector as a Server at Hilton, where employment lasted from February 2006 to March 2011. Education includes a Bachelor's degree in Hospitality Administration/Management from Universidade Anhembi Morumbi, earned between 2001 and 2005.
Creole Cuisine Restaurant Concepts
Creole Cuisine is New Orleans’ largest family-owned hospitality group, featuring 35+ restaurants, bars, and event venues in the French Quarter and beyond. Whether you’re a NOLA native or visiting us from across the globe, we’re here to make you feel at home. If you’re looking for seafood specialties like raw oysters, Cajun classics like red beans and rice, or refreshing drinks like our famous daiquiris, our restaurants and bars offer you a true taste of New Orleans. We promise to always deliver great food, great service, and great ambiance to every guest, every visit. Whether you’re planning to celebrate Mardi Gras in style or get married in a historic New Orleans venue, our event spaces offer balconies, courtyards, and stunning river views. We can accommodate groups from 25 to 500. Learn more on our social media pages! Facebook: https://www.facebook.com/CreoleCuisineRestaurantConcepts/ Instagram: https://www.instagram.com/creolecuisinenola/