Interview with Restaurateur Pierre Touzet of Patois – New Orleans, LA

Katherine Sacks: Tell us about how Patois started.

Pierre Touzet: This is my first restaurant, and my brother[Leon Touzet] and Aaron [Burgau] are more in the trenches. We found the property, and I like to develop architecture and design, so I told my brother, "There's a restaurant here, and we can probably do something with it." He pulled in Aaron and off we went. My brother and I are in the real estate business. It was our family business, so it was something I did already.

KS: Who are your mentors?

PT: I would say one of my main mentors is probably my grandfather, who was 105 years old and just passed away a year ago. Seeing him and how accomplished he was, working with his brothers in the restaurant business … he was really my mentor. I'm trying to walk in his footsteps.

KS: How did Patois grow?

PT: It's been unbelievable. Since day one, when we opened the doors, it hasn't stopped. It's really been very consistent for the past five and a half years.

KS: And how does Patois fit into the culinary scene in New Orleans?

PT: We just settled in nicely. We're a bistro that came up from nothing. We did no marketing, no advertising; we just opened the doors. We weren't trying to be anything. And we still do no marketing. It's all word of mouth.

KS: What's your customer service philosophy?

PT: Really, it's having people feel like they are at home, to be in an environment they feel comfortable in. I try to create that environment by being myself and having everyone who works for us really understand that goal.

KS: What's the biggest challenge facing your restaurant group?

PT: Our biggest challenge is basically holding on to what we have. We're a small restaurant. We may expand to new locations, but it will never change what Patois is, and that's part of the reason it is so nice. Re-creating this restaurant is not possible.

KS: How do you inspire your staff?

PT: I will say, thank God that I have a great staff that really understands and love working with us. I inspire them by just being myself.

KS: What accomplishment are you most proud of?

PT: Just being part of this restaurant for me is an accomplishment for me. I can compliment our chef and my brother as well, there's no possible way I could do it without them. They are the heart and soul of the restaurant.