Corey Thomas, Executive Chef

Corey Thomas is a Louisiana native, born and raised in Monroe, a small town in northeast Louisiana. Although Corey’s journey in the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage in Eunice and Ville Platte everywhere he went.  Through his time living in Hong Kong and travels through Peru, Spain, and Thailand he grew his inspiration for what he would do in the kitchen one day.

When Corey landed in New Orleans in the early 2010s, he began his culinary career at the well-known New Orleans establishment, Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015. During his time at Shaya, the restaurant won the prominent James Beard Award for Best New Restaurant. 

In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. He fell in love with the food and culture of Italy during his travels, and returning home made his transfer a permanent position at Domenica. Corey committed himself to providing excellence at Domenica through incredible Italian dishes and impeccable service.

In early 2022, Corey joined the family at Restaurant August as the Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.

EMMALINE DUHON, GENERAL MANAGER

Emmaline is a dedicated and passionate hospitality professional who has made a name for herself in the restaurant industry. Born in Lafayette, Louisiana, and raised in various locations around the world, she developed a deep appreciation for the value of southern hospitality and diverse cultural experiences.

Emmaline's journey in hospitality began with her first job at the prestigious Park Hyatt luxury resort hotel in Abu Dhabi, UAE. She then honed her skills at the Vanderbilt Grace boutique luxury hotel in Newport, Rhode Island.

Continuing her professional growth, Emmaline moved to the San Francisco Bay Area, where she became an assistant restaurant manager at Madera Restaurant, a renowned Michelin-starred establishment.

In 2021, Emmaline joined BRG Hospitality as the Assistant General Manager at Domenica, an acclaimed restaurant in her favorite city, New Orleans. She then became Assistant General Manager at Chemin a la Mer Restaurant, Purple Grackle Bar, and the Pool in the Four Seasons Hotel. Eventually, Emmaline returned to BRG Hospitality’s flagship restaurant, Restaurant August, as General Manager.

Emmaline enjoys creating unforgettable dining experiences for guests during their special moments and milestones. She takes pride in leading a team of dedicated professionals who provide refined yet warm and personalized service. Emmaline finds joy in helping her team members grow in their education and careers, nurturing a new generation of hospitality experts.

With her southern roots, international background, and extensive fine dining and luxury hospitality experience, Emmaline Duhon brings a unique approach to restaurant management. She combines a deep understanding of local culture with influences from around the world, striving to create truly exceptional and memorable experiences for both guests and her team members as they navigate their careers together.

tamber Weiersheuser, EXECUTIVE pastry chef

Tamber Weiersheuser, a native of Muscatine, Iowa, is making waves in the culinary world as a talented Executive Pastry Chef. Chef Tamber recently relocated to New Orleans, LA to join the Restaurant August family after working in Los Angeles, California. She holds an Associate of Applied Science with an emphasis in Pastry Arts from the College of Southern Nevada. With an impressive eight-year tenure as an Executive Pastry Chef, Tamber has honed her skills in renowned culinary destinations such as Los Angeles, where she earned a coveted Michelin Star, Miami, FL, Las Vegas, NV, and New York, working with culinary luminaries like Alain Ducasse, Wolfgang Puck, and Curtis Stone.

Tamber's journey into the world of hospitality was inspired by her early experiences in the kitchen, where she spent countless hours cooking and baking with family. From preparing family dinners to crafting elaborate birthday cakes, she developed a passion for the culinary arts. Tamber's diverse culinary education includes taking every cooking and baking class offered in school, demonstrating her commitment to mastering her craft.

Tamber aspires to receive a James Beard award, a testament to her dedication and excellence in the restaurant industry. Known for her unique approach, Tamber keeps her desserts on the fun and playful side, fostering interaction between service staff and guests.

Beyond the kitchen, Tamber is an avid reader, dedicating much of her free time to literature. In her personal life, she shares a 21-year journey with her boyfriend, who has been a steadfast supporter, encouraging her to pursue her culinary dreams.