Page 39

20140MCg

Meet Rick Volland Rick Volland is a veteran restaurateur with a career that spans more than 30 years in the service and hospitality industry. From busboy during his college years at LSU in Baton Rouge to managing several Houlihan’s locations to a 5-year stint as general manager and kitchen manger for multiple locations of J. Alexander’s, Volland has indepth, top-to-bottom experience running successful restaurants. In 2001, Volland opened Capital City Grill in Baton Rouge. Following the time-tested success of Capital City Grill, Volland opened Stroubes in 2009 and Jolie Pearl Oyster Bar in 2014. As CEO and owner, Volland oversees all food operations, hiring, training, and management of kitchen and front-of-house staff in the restaurant group – known for always exceeding guest expectations. The ongoing redevelopment of The Wharf and addition of SpringHill Suites by Marriott offers an exciting opportunity to bring years of experience and proven success in the service and hospitality industry to the transformation of this entertainment and event district. Baye’s combines the best of Capital City Grill’s upscale casual dining with Stroubes most popular signature dishes. A strong wine program and curated selection of craft beers rounds out the offerings. The location’s picturesque marina setting and ample outdoor seating serves as a focal point and inspiration for the restaurant. Rick, his wife Sharon and their two kids Ricky & Ryleigh live in the Baton Rouge area and have always enjoyed the people and lifestyle of this area. Someday, they hope to retire in Baldwin County. Rick draws inspiration from Walt Disney’s famous quote: “The difference between winning and losing is most often not quitting.” Elevated Southern Cuisine


20140MCg
To see the actual publication please follow the link above